For the similar Chinese dish, see spring roll. For the traditional Easter activity, see egg rolling. For the Egg roll sauce dish, see tamagoyaki.
For the Korean dish, see gyeran-mari. It has been suggested that Kab yob be merged into this article. 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, and the wheat flour wrapper may or may not contain egg. 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”.
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