Chinese egg rolls are one of the most beloved and widely recognized items in Chinese-American cuisine. These golden, crunchy appetizers are packed with savory fillings like cabbage, pork, and sometimes shrimp or vegetables, and they are often served with sweet and sour or soy-based dipping sauces. Whether served at takeout restaurants, buffets, or home gatherings, egg rolls offer a delightful contrast of texture and taste—crispy on the outside, juicy and flavorful on the inside.
A Brief History
The origin of the egg roll is a bit murky. While many assume it’s a traditional Chinese dish, the egg roll as we know it today is more of a Chinese-American creation. The most accepted theory is that egg rolls were developed in the early 20th century in the United States by Chinese-American chefs who were adapting traditional spring rolls to suit American palates.
Spring rolls, which hail from China and other parts of Asia, are usually made with thin rice wrappers and can be served fresh or fried. The Chinese-American egg roll, by contrast, is made with a thicker wheat flour wrapper and deep-fried to a bubbly, golden brown. Early Chinese-American restaurants in cities like New York likely introduced egg rolls as a hearty, satisfying appetizer to complement more Americanized dishes like chow mein and General Tso’s chicken.
What’s in an Egg Roll?
Despite its name, the typical Chinese egg roll does not contain egg in the filling. The name might refer to the egg used in the dough for the wrapper or might be a mistranslation or simplification for Western audiences. Whatever the case, the traditional egg roll usually includes a few core components:
- The Wrapper
Egg roll wrappers are made from wheat flour, water, and sometimes eggs. They are thicker than spring roll wrappers and fry up to a crispy, bubbly texture. These wrappers are key to the egg roll’s distinctive bite.
- The Filling
The classic filling often includes:
Shredded cabbage
Carrots
Bean sprouts
Ground pork or chopped shrimp
Garlic and ginger
Soy sauce and sesame oil for seasoning
This filling is stir-fried until just tender and well-seasoned before being cooled and wrapped.
- The Dip
Egg rolls are commonly served with:
Sweet and sour sauce
Soy sauce
Hot mustard
Plum sauce
The sauces add a tangy, salty, or spicy element that complements the rich, savory filling and fried wrapper.
How to Make Chinese Egg Rolls
Making egg rolls at home is a fun and rewarding process. Here's a step-by-step guide to crafting these crispy delights from scratch.
Ingredients:
For the filling:
1 pound ground pork or chicken
2 cups shredded cabbage
1 cup shredded carrots
1/2 cup chopped green onions
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon oyster sauce (optional)
1 teaspoon cornstarch (to thicken)
For the wrapper and frying:
1 package egg roll wrappers (available in most supermarkets or Asian grocery stores)
1 egg (beaten, to seal wrappers)
Oil for frying (vegetable, canola, or peanut oil)
Instructions:
- Prepare the Filling:
In a large skillet or wok, cook the ground meat over medium heat until browned and cooked through.
Add garlic and ginger, sauté for 1 minute.
Stir in cabbage, carrots, and green onions. Cook for 3-5 minutes until vegetables are slightly tender but not soggy.
Add soy sauce, sesame oil, and oyster sauce. Mix well.
Sprinkle in cornstarch and stir until any liquid thickens. Set aside to cool.
- Wrap the Egg Rolls:
Place a wrapper on a clean surface in a diamond shape.
Spoon about 2 tablespoons of the cooled filling onto the center.
Fold the bottom corner up over the filling, then fold in the sides.
Roll the wrapper up tightly and seal the top corner with a bit of beaten egg.
- Fry the Egg Rolls:
Heat oil in a deep skillet or pot to 350°F (175°C).
Fry egg rolls 3-4 at a time, turning occasionally, until golden brown and crispy—about 3-5 minutes.
Drain on paper towels.
- Serve:
Serve hot with your choice of dipping sauce.
Tips for Perfect Egg Rolls
Don’t overstuff: Overfilling makes rolling difficult and can lead to tearing.
Cool the filling: Hot filling can steam and make the wrapper soggy.
Seal tightly: Loose rolls can unravel during frying.
Fry in batches: Overcrowding the oil reduces temperature and leads to greasy rolls.
Use the right oil: Neutral oils with high smoke points (like peanut or canola) work best.
Variations to Explore
While the classic egg roll is delicious on its own, there are many exciting ways to experiment:
Vegetarian Egg Rolls: Skip the meat and bulk up on mushrooms, tofu, or extra vegetables.
Seafood Egg Rolls: Add cooked shrimp or crab for a coastal twist.
Cheeseburger Egg Rolls: Ground beef, cheese, pickles, and onions wrapped and fried.
Southwest Egg Rolls: Black beans, corn, pepper jack cheese, and jalapeños—served with avocado ranch.
Fusion recipes like these reflect the egg roll’s adaptability and its status as a canvas for culinary creativity.
Egg Rolls vs. Spring Rolls
People often confuse egg rolls with spring rolls, but they have distinct differences:
Feature Egg Roll Spring Roll
Wrapper Thick, wheat-based Thin, often rice or flour-based
Texture Crispy, bubbly when fried Crispy or soft, depending on style
Filling Meat and cabbage-heavy Light veggies, sometimes no meat
Origin Chinese-American Chinese, Vietnamese, or Thai origin
Both are delicious, but egg rolls offer a richer, more indulgent bite due to their thick wrappers and deep frying.
Cultural Significance
While egg rolls aren’t a traditional Chinese New Year food, they do carry symbolic value. In Chinese culture, golden-colored foods like fried egg rolls are often seen as symbols of wealth and prosperity because they resemble gold bars. This makes them a popular item at festive gatherings and parties.
Egg rolls have also become a staple in American celebrations, from Super Bowl parties to potlucks. Their portability, ease of preparation, and universal appeal make them a go-to snack or appetizer.
Storing and Reheating
Egg rolls are best fresh, but you can store and reheat them:
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Wrap in foil or plastic, freeze up to 2 months.
Reheat: Reheat in an oven or air fryer to restore crispiness. Avoid microwaving unless you like them soft.
Final Thoughts
Chinese egg rolls are a perfect fusion of tradition and innovation, embodying the delicious potential of cultural exchange. Whether you enjoy them as part of a meal or as a snack, they never fail to satisfy with their crisp texture, flavorful fillings, and comforting familiarity.