Egg roll
Fried egg roll with rough, bubbly outer skin | |
| Type | American Chinese cuisine |
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| Course | Hors d'oeuvre or side dish |
| Place of origin | United States |
| Created by | Undetermined. Generally attributed to Henry Low in New York City in the 1930s |
| Main ingredients | Wheat pastry skin, cabbage, pork (or other meat) |
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| Chinese | 蛋卷 | ||||||||||||||||
| Literal meaning | "egg roll" | ||||||||||||||||
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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. Despite its name, egg rolls generally don't contain egg.
The dish is served warm, and is usually eaten with the fingers, dipped in duck sauce, soy sauce, plum sauce, or hot mustard, often from a cellophane packet. Egg rolls are a ubiquitous feature of American Chinese cuisine.