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
Type
Chinese-American cuisine
Course
Hors d'oeuvre or side dish
Place of origin
United States
Created by
Undetermined. 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 ingredients
Wheat pastry skin, cabbage, pork (or other meat)
Cookbook: Egg roll
Media: Egg roll
Egg roll
Chinese
蛋卷
Literal meaning
"egg roll"
Transcriptions
Standard Mandarin
Hanyu Pinyin
dàn juǎn
IPA
[tân.tɕɥɛ̀n]
Yue: Cantonese
Jyutping
daan6-gyun2
Southern Min
Hokkien POJ
tàn-kòan
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.[1] The dish is served warm, and is usually eaten with the fingers, dipped in duck sauce, soy sauce, plum sauce, or hot mustard,[2] often from a cellophane packet.[3] Egg rolls are a ubiquitous feature of American Chinese cuisine.
^"On the Table: The Curious Home of Gary Allen, Food Writer & Dillettante". Justserved.onthetable.us. Retrieved 22 October 2017.
^"Egg roll condiments. - General Discussion - Eggs". Chowhound.com. 11 April 2007. p. 2. Retrieved 22 October 2017.
^"What to make with those leftover Chinese food condiment packets - What the heck's a bonbon?". Whateverworks.typepad.com. Retrieved 22 October 2017.
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