Spring Roll vs Egg Roll: What’s the Difference?
on Feb 08, 2022
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Have you ever ordered Chinese food and a debate arises about spring rolls versus egg rolls? Specifically, what’s the difference? Well, you’re about to find out, including both the differences and the similarities. We’ve also included some recipes that will help you settle this debate, once and for all!
What’s the Difference Between Egg Rolls and Spring Rolls?
You’re probably thinking – aren’t spring rolls and egg rolls the same thing? Well, you may be surprised to learn that they are not! Both the wrappers and the stuffing contain noticeable differences. Spring rolls are wrapped in flour or rice wrappers, and egg rolls are wrapped in a thicker, crispier wrapper that’s been dipped in eggs. Spring rolls are typically baked or fried, whereas eggs rolls are best fried.
Originating in China, spring rolls used to be closer to thin rolled pancakes but morphed into a thicker version over time. Spring rolls usually have very few ingredients, and do not include meat. While you can find egg rolls in pretty much any Chinese restaurant, the reality is, they aren’t from China! They were most likely created in a Chinese American restaurant.
What’s in a Spring Roll?
The contents of a spring roll are entirely up to the chef, and also depend on the type of spring roll. A garden spring roll is filled with different veggies such as carrots, bell peppers, cabbage, and bamboo shoots. However, if it’s meat you’re craving, a spring roll can be filled with pork, chicken, or shrimp, along with some vegetables.
What’s in an Egg Roll?
Much like spring rolls, the chef decides which ingredients to use. Egg rolls have a thicker wrapper, which means it’s important to fill them with ingredients that can hold up in both texture and flavor. That’s why egg rolls always have cooked fillings and meat. If you prefer vegetarian egg rolls, be sure to make them hearty with some cooked cabbage, celery, and onion.
Which is Healthier: Spring Roll or Egg Roll?
They’re both delicious but if there has to be a definitive answer, spring rolls are the healthier option. This is because spring rolls use thinner wrappers and are filled with vegetables, whereas egg roll wrappers include eggs and typically include meat in the filling, specifically pork. To break it down even further, one spring roll has about 220 calories and 10 grams of fat, whereas an egg roll has about 250 calories and 12 grams of fat.
Are Egg Roll Wrappers the Same as Spring Roll Wrappers?
It’s easy to think that the wrappers are the same, however, that is not the case. Egg roll wrappers are made out of flour and eggs, giving the wrapper a sturdier texture. The dough is also made to be a little thicker allowing it to be filled, wrapped, and deep-fried without breaking. Spring roll wrappers are made from a paste of rice flour and water, pressed into a bamboo mat, and dried. These wrappers are translucent and delicate, which can make them hard to work with.
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Spring Roll vs Egg Roll
Ingredients
Spring Rolls
- 6 oz pork butt, diced
- 2 tablespoons canola oil
- 2 cups green cabbage, thinly sliced
- 1 tablespoon oyster sauce
- 1/2 teaspoon Asian sesame oil
- 1/4 cup water
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon sugar
- 2 tablespoons green onions, finely chopped
- 12 spring roll wrappers, thawed if frozen
- 1 large egg, lightly beaten
Egg Rolls
- 2 teaspoons canola oil
- 12 oz ground pork, or roast pork (char siu)
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3 cups green cabbage, thinly sliced
- 2 tablespoons green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon Asian sesame oil
- 12 egg roll wrappers
- 1 egg beaten
- oil for frying
Instructions
Spring Rolls
- Place a large skillet or wok over medium-high heat and add the canola oil. Add the pork and stir fry for one minute. Next, add the cabbage and stir fry for one minute more.
- Add the green oyster sauce, sesame oil, water, salt and sugar. Continue frying for several minutes until the moisture has mostly boiled off and the cabbage is tender. Mix in the green onions and transfer to a medium bowl. Set aside.
- Place a spring roll wrapper on a work surface. Spread 1½ to 2 tablespoons of filling across the center of the wrapper. Brush the edges of the wrapper with beaten egg.
- Using a small brush or your index finger, dab the beaten egg around the outer edges of the wrapper. Fold the bottom of the wrapper over the filling and then bring up the left and right sides, rolling it tightly until it reaches the other end of the wrapper. Repeat with additional wrappers until you use up all the filling.
- Heat 2 to 3 inches of oil to 350°F in a saucepan, wok or deep fryer. Add two spring rolls at a time and fry for 1 to 2 minutes or until an even golden brown. Using a slotted spoon, remove to a paper towel lined plate. Repeat for the remaining spring rolls.
- Serve immediately with dipping sauce if desired.
Egg Rolls
- Place a large skillet or wok over medium-high heat and add the oil. Add the ground pork and fry for one minute, breaking up any clumps with a wooden spoon.
- Add the garlic and ginger fry for 30 seconds. Next, add the cabbage and fry for 2 to 3 minutes until tender. Add the soy sauce and sesame oil, frying for a minute or two to let excess moisture boil off.
- Place an egg roll wrapper on a work surface. Spoon 1 ½ to 2 tablespoons of filling into the middle. Brush the edges with beaten egg and fold up the edges to seal, rolling tight as you go.
- Heat 2 to 3 inches of oil to 350°F in a saucepan, wok or deep fryer. Add two spring rolls at a time and fry for 1 to 2 minutes or until an even golden brown. Using a slotted spoon, remove to a paper towel lined plate. Repeat for the remaining spring rolls.
- Serve immediately with dipping sauce if desired.
Notes
- Dipping Sauce: Classic pairings include duck sauce, peanut dipping sauce, plum sauce and hoisin sauce.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
