Egg roll

Egg roll is a term used in Western countries to refer to a variety of filled, rolled appetizers or dim sum found in East Asian, South Asian, and Southeast Asian cuisine. The name is a literal translation of the Chinese term, "蛋卷" (dàn juǎn).

History

The dish's origin is debated, but it is most commonly believed to have originated in China. The concept of the egg roll is thought to have evolved from the more traditional spring roll, which is a similar dish that is often served in various Asian cuisines.

Preparation

The typical egg roll is made by wrapping a combination of chopped vegetables (like cabbage, carrots, and onions), meat (such as pork or shrimp), and sometimes noodles in a sheet of dough. This is then rolled up, sealed, and deep-fried. The dough is often made with egg, which gives the dish its name.

Variations

There are many variations of the egg roll that reflect regional and personal tastes. For example, in Vietnam, egg rolls are typically smaller and made with a rice paper wrapper. In India, a similar dish is the kathi roll, which is typically filled with grilled meat and vegetables and wrapped in a flatbread.

Cultural significance

Egg rolls are a popular dish in many cultures and are often served at celebrations and festivals. In the United States, they are a staple of Chinese-American cuisine and are commonly served as an appetizer at Chinese restaurants.

See also

• Spring roll
• Dim sum
• Chinese cuisine
• Chinese-American cuisine

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Egg roll Cookbook

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  A typical egg roll