Egg Rolls vs. Spring Rolls

Technically speaking, what is the difference between egg rolls and spring rolls?

At the asian restaurants I frequent here in Toronto, they are similar but are different ..... they are just two different types of deep-fried appetizer "rolls" ... different fillings (egg rolls usually are packed with bean sprouts, spring rolls have no bean sprouts; egg rolls may have a little bit of cabbage and shredded carrot in them, spring rolls have a fair amount of each); different size (spring rolls are slender and thin, egg rolls are much fatter); different "skin" (egg rolls have a heavier wrapper, while a spring roll wrapper is light and flaky, very crispy).

I suspect the spring roll is much more authentic to asian cuisine than the egg roll, which I'm thinking is really a north-americanized version of a spring roll. But I'm just guessing

You might want to try asking your question in the Asian Cooking forum, where I'm sure the participants are quite knowledgeable about such things Here's the link:
http://www.recipezaar.com/bb/viewforum.zsp?f=33

Of course, different restaurants often do these dishes in their own style. But I hope that helps a bit

Thanks, Lennie! If you are correct, I may just win the debate with my DH after all.

Q: What's the difference between egg rolls and spring rolls??

A: According to thefood dictionary at Epicurious.com ... an egg roll is a small, stuffed chinese pastry usually served as an appetizer, filled with minced vegetables and meat, rolled in a wrapper which is make of egg, salt, water, and dough, then deep fried.

A spring roll is smaller, more delicate version of an egg roll and are traditionally served on the first day of the Chinese new year... which takes place in early spring. Even though the recipe to make egg roll and spring roll are the same, typically egg roll wrappers are a little thicker.

From: http://www.nbc4.com/answerstoaskliz2003/2191407/detail.html
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You had it right, Lennie! WTG!

I think egg rolls are definitely a North American thing, because I never see them here in the UK.



Egg Rolls, to me, have a thicker skin. Spring Rolls (see picture below) are more of a flaky, crunchy pastry. Or if they're Vietnamese Spring Rolls (very bottom picture) they're made with an uncooked rice wrapper.



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Great pictures ..... now I'm hungry!

Well, we have definitely been making Spring Rolls. Thanks for all the info!

SG - I've had both sorts from Chinese takeaways - I think the names are fairly interchangable in such places.

Egg Rolls are typically wrapped in a thin square wonton-like dough-based skin. These are sold in the fresh refridgerated section of asian markets or the grocery. After frying they are sturdy, thick and a little doughy.

Spring Rolls are wrapped in rice paper....sold dry in circle, you must hydrate it in lukewarm water briefly before working with it. Light and crisp, spring rolls are more delicate than egg rolls, consider this when you're choosing fillings.

I do like spring roll better the egg rolls! But do enjoy egg rolls!

Duck Sping Rolls With Dipping Sauces recipe #93513

The uncooked one is actually known as "summer rolls" I say "egg rolls" are Chinese and "spring rolls" are Vietnamese. The Filippinos called theirs "lumpias".

In the Chinese Resturant I worked at where the owning family was Vietnamese they always refered to the uncooked ones as Spring Rolls (I find this at another vietnamese owned pho resturant as well). They are so much better AND healthier. There have also been times I've ordered a spring roll and gotten a fried spring roll. I advise that you ask the waiter if they're fried or not to avoid any suprises since it seems alot of times this is inconsistant.

The cooked ones are also called "lumpia" in Indonesia.

Vietnamese restaurants here in Sydney usually call the uncooked rolls "rice paper rolls" and the cooked ones "spring rolls" but there is one restaurant that has spring, summer, autumn and winter rolls, with various different ingredients! Are we confused yet?

After eating both egg rolls and spring rolls in many restaurants I found that the only real difference between the two is the kind of skin that is used. As many of the replies here I've read has stated, egg rolls use a thicker skin and the spring rolls use a thinner, lighter and crispier skin. The fillings tended to vary but I notice many restaurants use shredded cabbage as a filling in egg rolls

But when I was younger I recall that before the mid 1970s' here in America I had never seen or tasted a spring roll. Back in the 1960s and early 1970s I have only seen egg rolls served in my uncle and father's Chinese restaurant or any other Chinese restaurant for that matter.

Then during the late 1970s and 1980s I saw spring rolls appear in many Chinese restaurants when a large influx of Chinese from Taiwan and China started to come into the USA. I suspect that egg rolls may have been an Americanized version of the spring roll.

Actually I have seen them called spring rolls from mid 60's through the early 70's even in places like Okinawa catering to Americans during the Vietnam War.

There was this place called Pizza House on Highway 1 facing China Sea known for fabulous food all around including filet mignons, etc. But, after 11Pm, they had takeout stand with one of the very best spring rolls ever. I still drool every time I think about their spring rolls. The cooks were mostly Chinese of Cantonese background.

I only heard about eggrolls once I came back to the US again in mid 70's