Egg roll sauce

For the similar Chinese dish, see spring roll. For the traditional Easter egg roll sauce, see egg rolling. For the Japanese dish, see tamagoyaki.

For the Korean dish, see gyeran-mari. 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. Egg rolls are a variety of deep-fried appetizers served in American Chinese restaurants.

Egg roll filling is mostly shredded cabbage with a small amount of finely chopped meat and other ingredients. The origins of the dish are unclear and remain disputed. Egg rolls are closely related to, but distinct from, the spring rolls served in mainland China, and were first seen in the early 20th century in the United States. An early reference to egg rolls appeared in a 1917 Chinese recipe pamphlet published in the United States, but the dish does not resemble the modern egg roll.

Andrew Coe, author of Chop Suey: A Cultural History of Chinese Food in the United States, has stated that the modern American egg roll was probably invented at a Chinese restaurant in New York City in the early 1930s, by one of two chefs who both later claimed credit for the creation: Lung Fong of Lung Fong’s, or Henry Low of Port Arthur. Egg rolls do not typically contain egg in the filling. In addition to the disputed origin of the dish, it is unclear how the word “egg” appeared in the name, since the predominant flavor in American egg rolls is cabbage, not eggs. While there are many types of spring rolls native to East Asia and available in authentic Chinese, Thai, and Vietnamese restaurants in the United States, American egg rolls are distinctive. What to make with those leftover Chinese food condiment packets – What the heck’s a bonbon? Typical Chinese Restaurant Menu – Review of Great Wall Chinese Restaurant, Topeka, KS”.

Uncle Phaedrus, Finder of Lost Recipes”. Copycat Takeout Egg Rolls – The Woks of Life”. Beyond Egg Rolls: 9 Spring Rolls Everyone Should Know About”. 10 little-known historical facts about American Chinese food”. Egg rolls authentic flavor complete any menu with simple satisfaction”.

Spring roll v Egg Roll – General Discussion – Eggs”. Great Food Debate: Egg Rolls vs. Liv Wan is a former professional chef who has published three cookbooks about Chinese and Taiwanese cuisine. Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.

2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Although you can find egg roll wrappers in the supermarket fairly easily, making this ingredient is not tough to pull off at home. This recipe includes an uncooked version that’s typically used for fried or baked egg rolls, as well as a cooked wrapper that is cooked like a French crepe. Super Crispy Egg Rolls That Are Baked, Not Fried?