Egg roll

The egg roll is a variety of deep-fried appetizer served in American Chinese restaurants. It is a cylindrical, savory roll with shredded cabbage, chopped meat, or other fillings inside a thickly-wrapped wheat flour skin, which is fried in hot oil. The dish is served warm, and is usually eaten with the fingers, dipped in duck sauce, soy sauce, plum sauce, or hot mustard, often from a cellophane packet. Egg rolls are a ubiquitous feature of American Chinese cuisine.

This article is about the Chinese-American dish/pastry. For the similar Chinese dish, see spring roll. For the traditional Easter activity, see egg rolling. For the Japanese dish, see tamagoyaki. For the Korean dish, see gyeran-mari. For the Asian snack with the same name, see biscuit roll. For the Vietnamese dish, see chả giò.
Egg roll
Freshly fried egg roll with rough, bubbly outer skin
TypeChinese-American cuisine
CourseHors d'oeuvre or side dish
Place of originUnited States
Created byUndetermined. General belief is in New York City in the 1930s. Henry Low included an egg roll recipe in his 1938 book Cook at Home in Chinese.
Main ingredientsWheat pastry skin, cabbage, pork (or other meat)
Egg roll
Chinese蛋卷
Literal meaning"egg roll"
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