Egg roll
American Chinese appetizer / From Wikipedia, the free encyclopedia
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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.
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.
Quick Facts Type, Course ...
Type | Chinese-American cuisine |
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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) |
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Quick Facts Chinese, Literal meaning ...
Egg roll | |||||||||||||||||
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Chinese | 蛋卷 | ||||||||||||||||
Literal meaning | "egg roll" | ||||||||||||||||
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