Egg rolls and spring rolls are two kind of rolls that are often served as appetizers in Chinese restaurants. Do you find it difficult to differentiate between the two? After all, they are both rolls, and they seem to be rather similar to one another, right? To add insult to injury, some individuals even refer to them as cousins, which just adds to the confusion.
Nevertheless, there are obvious distinctions between the two in terms of their wrappers, fillings, texture, manner of cooking, dipping sauces to go with, and provenance, to mention just a few of the distinctions that can be discerned. Are you prepared to learn more? Let’s roll!
Contents
Origins
It is generally agreed that spring rolls may be traced back to China. In the beginning, they were similar to pancakes, but they were loaded with veggies that were in season during springtime, and people ate them to celebrate the beginning of a new season. The passage of time resulted in the transformation of these cakes into the rolls that are commonplace today.
However, even spring rolls may differ significantly from one region of Asia to another in terms of the contents that are used, the wrappers that are employed, and the cooking methods that are utilized.
When it comes to egg rolls, the history of where they came from is not as well documented and is still up for debate. Some people believe that this meal was initially prepared in Asia, while others maintain that it was first prepared in the 1930s in New York City by a Chinese immigrant chef. Both of these schools of thought are possible.
Method of cooking
There is a fried form of spring rolls as well as a non-fried variant, and although the non-fried rolls are far more popular in some regions of China, American Chinese restaurants may only serve the fried variety of spring rolls.
In spite of this, you shouldn’t be astonished if the uncooked or fresh spring rolls you’re looking for may be found in the sushi area of your local supermarket. They are often larger than the ones that are fried and packed with items that have been pre-cooked or cold, fresh vegetables. Cooking spring rolls in the oven or steaming them is also an option.
Egg rolls, on the other hand, are exclusively cooked in a deep fryer.
Appearance and size
These two appetizers are cylindrical in shape, but their wrappings each have a very different feel to them. Egg rolls have a thicker skin that is bubbly or bumpy and has a texture that is in between crunchy and chewy, while the wrapping of fried spring rolls is completely smooth. Additionally, it is more transparent, has a lighter texture, and provides a crisp and flaky sensation at the very first bite!
Egg rolls often have a bigger diameter than spring rolls owing to the thicker wrapper and the variety of foods that are stuffed inside of egg rolls. This is because egg rolls are typically packed with more ingredients.
Wrapper Ingredients
The fillings that go into egg rolls and spring rolls are made with quite different kinds of dough, which is one of the primary distinctions between the two types of rolls. Egg roll wrappers are comprised of wheat flour, water, and eggs, while spring roll wrappers are made of either rice flour or wheat flour. Spring roll wrappers also include eggs.
Egg rolls have a texture that is more robust and fatty because to the inclusion of egg, but spring rolls have a texture that is more delicate, and when fried, they have a texture that is lighter and crispier. Wrappers made of wheat flour or rice may be purchased ready-made in Asian grocery shops, or you can manufacture your own wheat flour or rice wrappers in a snap at home.
Fillings
Although cabbage, vegetable fillings, shrimps, and noodles are the traditional components of spring rolls in some regions of Asia, other types of meat, such as pig, are also quite popular in the region. The contents of these savory buns might vary widely depending on the region that you are traveling through.
The options are almost limitless and include anything from shredded carrots, bamboo shoots, bean sprouts, and oyster mushrooms to shrimp, chicken, and tofu as well as fresh herbs like cilantro and basil. However, you are more likely to see spring rolls packed with meat at American Chinese restaurants than you are in Chinese restaurants in China (ground or minced).
In addition, the usual Americanized form of Chinese cuisine includes the filling of egg rolls consisting mostly of cabbage, carrots, and bite-sized chunks of roast pork. In any event, there is no ironclad rule that dictates which fillings must be used, so feel free to experiment with different combinations.
Dipping sauces
Even if there are others who disagree with this statement, egg rolls and spring rolls have a superior flavor when they are dipped in sauces.
Common accompaniments for spring rolls include a variety of sauces with flavors including sweet, sour, savory, and spicy. Some examples of these types of sauces are Worcestershire sauce, soy sauce, and Hoisin sauce. Hoisin sauce is a thick and fragrant sauce that is used in Chinese cuisine as a glaze for meat or as a dipping sauce. Other examples include Worcestershire sauce and soy sauce. In Vietnam, a form of mashed bean paste is frequently served with these rolls as an accompaniment.
Egg rolls, on the other hand, are often doused with duck sauce, plum sauce, sweet and sour sauce, or even spicy mustard before being devoured.
All in all, what’s better: Spring Roll Or Egg Roll?
There is no conclusive response to this question; rather, it boils down to a matter of one’s own preferences. If you are on a diet, you may find that the fresh or steamed spring roll is a healthier and less fatty alternative as opposed to the fried spring roll or egg roll. However, if you are not on a diet, you will likely find that both of these snacks or appetizers are a delight to eat.
It’s possible that cooking spring rolls in an air fryer or oven is a simpler option than attempting to fry them to the ideal level of crispiness.