Many Asian restaurants offer egg rolls on their menus. These scrumptious fried flour wraps filled with hot vegetables and meat are the perfect pairing for a wide range of Chinese food dishes. But where did egg rolls come from and how are they typically prepared in kitchens today? The following guide sheds some light on both.

The History of Egg Rolls

There is some debate on the origin of the egg roll. Food historians trace it back centuries ago to the southern region of China, where a smaller version was a staple in Cantonese cooking. Back then, it resembled what is today known as a spring roll, which is made with rice paper and has a flakier and lighter crust. 

By the 1800s, the egg roll had migrated to the United States when Chinese immigrants arrived to settle in parts of the west and southwest regions of the country. Some researchers also believe the vegetable and meat appetizer made its debut in the 1930s when an Asian restaurant chef began making them in New York City. While today’s egg rolls still maintain most of their original ingredients and taste, there are several versions that incorporate touches from different regions of the U.S. 

How They’re Prepared Today

Egg rolls are typically filled with a combination of meat and chopped vegetables. From chicken, shrimp, and pork to bean sprouts, onions, carrots, and shredded cabbage, the contents are encased in a fried, flaky flour shell. Soy sauce, ginger, salt, and pepper are also used for additional flavor. Asian restaurants have their unique preparation techniques. However, the most common recipe starts with heating vegetable oil in a wok or skillet. 

The vegetables are then sautéd until tender before adding the meat, which is cooked until browned. After the food is removed from the skillet, the preferred seasonings are added to taste. The filling is then placed near a corner of the egg roll wrapper. The right and left sides of the wrapper are folded over and the corners are slightly dampened with water. Once the wrapper is completely rolled, it is deep-fried until the egg roll is golden brown. After draining the excess oil, it’s ready to enjoy. 

Savoring the warm deliciousness of an egg roll is a satisfying culinary delight. Hong Wah Restaurant in Penfield, NY, offers both egg and spring rolls with its lunch and dinner dishes. Handmade with fresh ingredients and authentic Chinese seasonings, they’re always the perfect appetizer. The Asian restaurant has an extensive and budget-friendly menu with meals that appeal to a wide range of taste buds. Call (585) 385-2808 to place your take-out order. Visit their website to view the complete menu.