Egg rolls

Egg rolls

Egg rolls are a variety of deep-fried appetizers served in American Chinese cuisine. They are a ubiquitous feature of American Chinese cuisine, but are also commonly found in other countries such as Vietnam and Indonesia.

History

The egg roll is believed to have evolved from Chinese spring rolls, which were filled with vegetables and sometimes meat and encased in a thin, crisp pastry. The American version, which emerged in the early 20th century, is typically larger and contains a wider variety of fillings.

Preparation

Egg rolls are made by wrapping a combination of chopped vegetables (like cabbage, carrots, and onions), meat (such as pork or shrimp), and sometimes noodles in a thick wheat flour skin. The roll is then deep-fried until crispy.

Variations

There are many variations of egg rolls, reflecting the diversity of American Chinese cuisine. Some versions include Southwestern Egg Rolls, which contain ingredients like black beans and corn, and Dessert Egg Rolls, which are filled with sweet fillings like apple or cherry.

Serving

Egg rolls are typically served as an appetizer, often with a side of soy sauce, sweet and sour sauce, or hot mustard sauce. They can also be found in combination plates alongside other American Chinese dishes.

Health considerations

While egg rolls can be a tasty appetizer, they are deep-fried and can be high in fat and calories. Some restaurants offer a baked version for a healthier alternative.

See also

• Spring roll
• Lumpia
• Chả giò
• Dim sum

References

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