Egg Rolls vs Spring Rolls
In the US, the terms egg roll and spring roll are basically used interchangeably, but they’re actually different. The Cantonese name of what we're making is 春捲 ceon1 gyun2, meaning spring rolls, so technically... calling these spring rolls would be more accurate.
But one advantage to calling these deep-fried treats by the name "egg roll" is that we can more easily differentiate from the Vietnamese-style cold appetizer "spring rolls" or "summer rolls", which are the vegetables, herbs, noodles, and shrimp rolled in a rice paper wrap.
The disadvantage to using the name "egg roll" for these 春捲 ceon1 gyun2 is that there's a similar deep-fried appetizer with a thicker, doughier, chewier wrapper that is called egg rolls.
There are versions of this deep-fried treat all over the world; lumpia is another world favorite. With this savory recipe, we’re making the smaller, traditional Cantonese-style roll with thin, crispy skin, so we should call this a spring roll.
Thank you, Kikkoman!
This recipe is brought to you in part by Kikkoman. My dad has been using Kikkoman flavors throughout his 50-year career as a chef, and it's a privilege to get to partner with them on such an iconic recipe, Egg Rolls!
- Kikkoman products are a major flavor enhancer and bring out the “umami” taste, and helps balance and round out flavors
- Kikkoman® Less Sodium Soy Sauce is perfect for home cooks who are looking to cut down on their sodium levels, without sacrificing flavor
- Kikkoman offers wide range of Gluten-Free Asian sauces, including Gluten-Free Oyster Sauce and Gluten-Free Hoisin Sauce
- The KikkomanUSA.com Chinese site offers easy Asian recipes that home cooks can enjoy any night of the week
You can learn more about Kikkoman and follow them on social media here:
Check out a quick story summary of our recipe!