You’ll see spring rolls and egg rolls on the menus of countless restaurants around the world. The principle behind both is similar: filling wrapped in a wrapper to create a food roll. But if you have two plates in front of you and one has spring rolls and the other has egg rolls you’ll immediately notice a few differences. First spring rolls have a thinner wrapper than egg rolls with the latter giving you a firmer crunch. And usually after you’ve taken a bite out of each spring rolls have a more vegetable-focused filling — although some spring rolls occasionally contain meat as well. Spring rolls on the other hand should have a more substantial portion of meat.
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EGG ROLLS VS SPRING ROLLS!
These are just the most obvious differences between them however. The two recipes differ in many other ways as well — not only in the way they are made but also in their respective histories.
Many countries in Asia from China to Vietnam to Thailand to the Philippines have their own unique spin on the lumpia. They go by different names and can be prepared differently by region. But in the U.S. the most popular version of the lumpia is the Chinese-style roll. You can find them as an appetizer at almost every Chinese restaurant in the country. So what are they made of?
It’s very simple: a basic spring roll has a filling that consists of shredded vegetables minced meat or a mixture of both. The filling is wrapped in a thin flour-based wrapper into a thick cylinder. Although spring rolls can be eaten straight away it’s very popular to take it to the next level by deep-frying the rolls. After a few minutes of sizzling in the deep fryer the soft wrapper becomes super crispy and crunchy in the mouth when you bite into it.
