Comments on: Egg Roll Recipe

By: Liz

Liz — Fri, 15 Feb 2013 21:18:13 +0000

I am SO glad I found this site. Long story short, I recently ordered take out from a local favorite ‘Chinese’ Restaurant, and the fare has just gone downhill. Decided to try on my own and have found the recipes offer a more delicate infusion of flavors & freshness. I also have more control of my dietary needs (one being salt intake). A bit more time consuming, but well worth it. THANK YOU for sharing with everyone.

By: Carlo Volti

Carlo Volti — Fri, 25 Nov 2011 16:15:25 +0000

To clear up the “Egg Roll”/”Spring Roll” name thing, in this country, they’re basically the same thing. In the beginning, these were given a name chosen by people in this country, and they chose “Egg Roll”, mainly because the wrapper they used was the same as thick egg noodles, just uncut.
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Later on, as we slowly became more educated about other cultures, (and realized that Cantonese wasn’t the only Chinese language) someone finally realized that in Mandarin Chinese, “Egg Rolls” were rolled cookies, and the actual name for our “Egg Rolls” in Mandarin was “chun juan” (春卷/春捲) which translated literally into “Spring Roll” so the name has been slowly changed over the last decade. Along with the name change also came a change in the kind of wrapper that was used from the heavy noodle type to the thinner one actually used in Asia.
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Still, as a lot of people don’t know the history behind the name change, they’ve ‘Americanized’ it based on certain code words in cooking (ie, ‘florentine’ means it has spinach in it, ‘California’ means it has avocado, etc) and made the assumption that “Spring Rolls” were just the vegetarian version :). In fact, a Google search will only perpetuate this falsehood as most of the people who reply simply do not know and are making guesses :). Anyway, there, no more mystery.

By: veronica

veronica — Sun, 18 Sep 2011 14:13:37 +0000

Hi, I was wondering can these be frozen and if so would i freeze hem before they are fried?

By: Anna

Anna — Mon, 25 Oct 2010 09:21:18 +0000

Hi there…..Thank you for sharing a great recipe here and could you share with us how to make the spring roll skins please? Where I live can’t find already made spring roll skins so would really appreciate if you could show us how to do that. : )

By: Tia @ ButtercreamBarbie

Tia @ ButtercreamBarbie — Sun, 04 Apr 2010 07:04:21 +0000

i’m going to try this!
except mine will be the reverse of yours – all veggie in an egg roll wrapper since I bought the wrong skins. :(

By: Michael

Michael — Mon, 14 Sep 2009 23:20:34 +0000

you write what the difference between egg roll and spring roll…………..

A egg roll is deep fried and results in a hard crispy skin, a spring roll is made of a rice wrap never fried resulting in a soft skin and dipped in peanut sauce. A spring roll is healthier for those who dont want to eat fried foods.

By: Lanny Belar

Lanny Belar — Fri, 26 Jun 2009 14:47:28 +0000

Can you provide a receip for making fresh noodle

By: marilou

marilou — Thu, 16 Apr 2009 14:44:37 +0000

how do you make the egg roll sauce? can you provide it in your egg roll recipe?

By: Rasa Malaysia

Rasa Malaysia — Wed, 15 Apr 2009 23:53:27 +0000

AnakM – I know wet popiah. I saw the popiah skin here in the US. I am going to make it sooner or later. ;)

By: AnakM

AnakM — Wed, 15 Apr 2009 01:09:09 +0000

Bee, Jen looks really good! If you make it all veggie then its like popiah with sambal :)

I’ve been craving “wet popiah” lately – do you know what I’m talking about? Its like a cross between rice paper that Vietnamese rolls are made of and this egg/spring roll wrapper with the sauce smeared on the inside. In Malaysia you can buy it at the wet market but how to make or buy in the US?? *sniff*