Home: Egg and Spring Rolls

Egg and Spring rolls are very similar in nature. Both originate from China, most probably from the Southern Guangdong Province, which is the home to Cantonese cuisine.

However, there is no definite knowledge of the origins of Spring and Egg rolls. The recipe is very popular in neighbouring countries,

• Indonesia
• Singapore
• Vietnam

Both Egg and Spring rolls wrap a combination of meat and vegetables in a dough. The dough fully encloses the meat and vegetables. The enclosed roll is then deep fried, making the dough crisp and steaming the ingredients.

The difference between Egg and Spring rolls is the ingredients of the dough. As the name would suggest, the Egg roll dough is dipped in a wash of egg. The main vegetable ingredient in Egg rolls is usually cabbage

The Spring roll dough differs, in that it is made from rice paper, giving it a crisper and lighter texture. In Vietnam the main meat ingredient in a spring roll is usually pork.

Below is a list of ingredients which can be found within in Egg and Spring rolls,

• Meat and Fish
  • Beef
  • Pork
  • Chicken
  • Shrimp
• Vegetables
  • Cabbage
  • Lettuce
  • Onion
  • Celery
  • Bean Sprout
  • Water Chestnuts
• Flavouring
  • Salt
  • Pepper
  • Garlic
  • Mustard
  • ginger
  • Cornstarch
• Sauces
  • Oyster Sauce
  • Soy Sauce