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Spring Roll vs Egg Roll

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!
Cuisine: Chinese
Keyword: Spring Roll vs Egg Roll
Servings: 12
Author: Izzy

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.