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This is my understanding of Spring Rolls versus Egg Rolls...

Spring Rolls are wrapped in softened rice paper and they are not usually cooked/fried. In my local Vietnamese Restaurants, they are usually served with a peanut sauce for dipping. 

Egg Rolls (not Chinese but American Chinese) are always fried and are usually served with that nuclear pink sweet sauce in my local American Chinese Restaurants.

SpringRolls_Vs_EggRolls.jpg.ba2eb776ca597bcf7f2ce93642409a1a.jpg

With Spring Rolls, because the rice paper is semi-transparent, there is almost an art to wrapping the ingredients in a pleasant "artful" manner (like the repetitive shrimp arranged in the photo).

Edited by Toliver
Forgot the last parenthesis (log)

 

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22 minutes ago, Toliver said:

Spring Rolls are wrapped in softened rice paper and they are not usually cooked/fried

Hmmm. Around here (at least in my very limited experience) fresh spring rolls are wrapped in rice paper and uncooked. But spring rolls are wrapped in a wheat pastry and deep-fried.  

Anna Nielsen aka "Anna N"

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Am I the only one who thinks that spring rolls and eggrolls are shaped very differently?

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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before this discussion

 

i thought both spring rolls and egg rolls

 

were both deep fired.

 

granted

 

USA experience

 

the springnrools were thinner

 

perhaps shorter

 

and ' lighter'  w less filling  

 

more crunch

 

egg rolls had a thicker wrapping

 

and were more substancial

 

rice paper wraps

 

Vietnamese like   

 

Vietnamese-Rice-Paper-Rolls-7.thumb.jpg.41e77ad4a041a6f3b41f87664bd9bca7.jpg

 

came much latter to the Table.

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5 minutes ago, Eatmywords said:

Those are SUMMER rolls!  We just made the wknd coincidentally.  Came out pretty good! I'll post in Dinner.

Perhaps in your part of the world! Here they are generally called spring rolls.

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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40 minutes ago, Anna N said:

Hmmm. Around here (at least in my very limited experience) fresh spring rolls are wrapped in rice paper and uncooked. But spring rolls are wrapped in a wheat pastry and deep-fried.  

Not here - the fried spring rolls are definitely rice paper - fabulous crunch & texture.

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31 minutes ago, Anna N said:

Am I the only one who thinks that spring rolls and eggrolls are shaped very differently?

Same method but the thin rice paper allows for a tight roll - in my experience. Filling down line, tuck end in,tug and roll. It is wet and pliable versus wheat or even same method with a flour tortilla for burritos. Not referring to the uncooked spring ones that often have a cute fan of chives out the rear. 

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The unfried ones are summer rolls - because in summer it's too hot to fry. Spring rolls are the fried ones. In NYC, egg rolls are much bigger than spring rolls in general but the filling of spring rolls varies depending if you get it in a Chinese Viet or Thai restaurant.

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4FCA3E5A-4CFD-4D1A-B637-4BAB4DB987D5.thumb.jpeg.702ffbee79c8ae1ff13166cf62dbfcde.jpeg

 

Perhaps it is a Canadian thing. To me eggrolls are not rolled but sealed at each end. This extra crispy part of the wrapper makes them very different from spring rolls. 
edited to add they are pillow-shaped. 

Edited by Anna N (log)
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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9 minutes ago, Anna N said:

4FCA3E5A-4CFD-4D1A-B637-4BAB4DB987D5.thumb.jpeg.702ffbee79c8ae1ff13166cf62dbfcde.jpeg

 

Perhaps it is a Canadian thing. To me eggrolls are not rolled but sealed at each end. This extra crispy part of the wrapper makes them very different from spring rolls. 
edited to add they are pillow-shaped. 

Well yes that is different to my experience. They do look crispy

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14 hours ago, Toliver said:

This is my understanding of Spring Rolls versus Egg Rolls...

Spring Rolls are wrapped in softened rice paper and they are not usually cooked/fried. In my local Vietnamese Restaurants, they are usually served with a peanut sauce for dipping. 

Egg Rolls (not Chinese but American Chinese) are always fried and are usually served with that nuclear pink sweet sauce in my local American Chinese Restaurants.

SpringRolls_Vs_EggRolls.jpg.ba2eb776ca597bcf7f2ce93642409a1a.jpg

With Spring Rolls, because the rice paper is semi-transparent, there is almost an art to wrapping the ingredients in a pleasant "artful" manner (like the repetitive shrimp arranged in the photo).

 

Those are Vietnamese rolls on the left. Chinese are different.

 

Rice paper is rarely used in China. The only time I've seen it in a store, it was imported from Vietnam and the shopkeeper didn't know what it was.

Edited by liuzhou (log)
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