Spring Roll vs Egg Roll: What’s the Difference

Spring rolls and egg rolls are both popular appetizers found at Asian-inspired restaurants, but despite their similar appearance, they have notable differences in terms of ingredients, preparation, and cultural origins. In this article, we will delve into the intricacies of these two beloved finger foods to help you better understand their unique characteristics and appreciate the culinary artistry that goes into crafting each one.

Originating in China, spring rolls have a long history dating back to the Eastern Jin Dynasty. They are traditionally filled with vegetables and sometimes meat, all wrapped in a thin, delicate pastry made of flour, water, and salt. Typically served during the Spring Festival, they symbolize the arrival of a new season. Egg rolls, on the other hand, come from the Chinese-American culinary tradition and generally have a thicker wrapper made with egg, giving them a heartier texture and a subtle flavor difference.

Various regional and cultural adaptations of spring rolls and egg rolls have emerged over time, leading to a diverse range of flavors and textures. From the crispy Vietnamese rice-paper rolls to the decadent deep-fried American-Chinese egg rolls, both dishes offer a delicious and satisfying experience for the palate. As we continue to explore their distinct characteristics, you may find yourself with a newfound appreciation for these scrumptious appetizers.

The Difference Between Egg Rolls And Spring Rolls

Spring Roll vs Egg Roll: Key Differences

Origins and Regional Variations

Spring rolls and egg rolls have their roots in different regions of Asia. Spring rolls originated from China and later spread to other parts of Asia, including Vietnam. They are commonly eaten during the Spring Festival in China, hence their name.

Egg rolls, on the other hand, are an Americanized version of the Chinese spring roll. They were popularized in the United States by Chinese immigrants and have since become a staple in American-Chinese cuisine.


The wrappers used in both dishes vary significantly:

  • Spring roll wrappers: They are typically made from wheat flour or rice flour, making them thin and translucent. Rice paper is often used for Vietnamese spring rolls, while Chinese spring rolls use a wheat-based wrapper.
  • Egg roll wrappers: These are made with wheat flour and egg, which gives them their characteristic yellow hue and thicker texture.


Both spring rolls and egg rolls can have diverse fillings, but there are notable differences in their ingredients:

  • Spring roll fillings: These usually consist of light, fresh ingredients such as vegetables like carrot, cabbage, and bean sprouts, and sometimes include rice noodles or meat (such as shrimp or pork).
  • Egg roll fillings: They tend to be heavier and include a mix of meat (usually pork) and vegetables like cabbage and carrots. In some cases, egg rolls may also contain bean sprouts or mushrooms.

Cooking Methods

The cooking methods for spring rolls and egg rolls also differ:

  • Spring rolls: They can be fried or served fresh, depending on the type and regional variation. Fried spring rolls usually have a thin and crispy exterior, while fresh spring rolls have a soft and delicate wrapper.
  • Egg rolls: They are typically deep-fried, giving them a crispy, golden brown exterior.

Taste and Texture

Due to the differences in their wrappers, fillings, and cooking methods, spring rolls and egg rolls taste and feel different when eaten:

  • Spring rolls: They generally have a lighter, fresher taste and a delicate, crispy texture when fried. Fresh spring rolls have a soft and chewy texture.
  • Egg rolls: They are characterized by a hearty and savory taste and a thicker, crunchier exterior.

Components of Spring Rolls and Egg Rolls

Spring Roll Wrappers

Spring roll wrappers are made from rice paper, which is a thin, translucent sheet. These wrappers are typically made from a mixture of rice flour, salt, and water. They are quite delicate and need to be soaked briefly in water before use. This gives them the ability to be easily folded around the filling without breaking.

Egg Roll Wrappers

Egg roll wrappers, on the other hand, are made from wheat flour and are much thicker than spring roll wrappers. They are often crispier and have a more substantial texture. One primary difference between the two wrappers is that egg roll wrappers contain egg, hence their name. This makes them more pliable and easier to work with when rolling.

Filling Ingredients

The filling ingredients for both spring rolls and egg rolls can vary greatly, but there are some common staples shared between the two.

Spring rolls often include:

  • Shrimp or chicken
  • Fresh herbs like cilantro or mint
  • Thinly sliced carrots
  • Cooked rice noodles

Egg rolls typically have:

  • Ground pork or chicken
  • Finely chopped cabbage
  • Grated carrots
  • Minced onion and garlic

Although they share a few ingredients, the preparation and seasoning for each filling differs, giving them distinct tastes.

Dipping Sauces

Both spring rolls and egg rolls can be accompanied by a variety of dipping sauces. However, each type has a few classic sauces that are commonly associated with them.

For spring rolls:

  • Fish sauce: a salty, tangy sauce made from fermented fish and salt
  • Peanut sauce: a creamy, slightly sweet sauce made from peanut butter, soy sauce, and other ingredients
  • Soy sauce: a savory, salty sauce made from fermented soybeans

For egg rolls:

  • Soy sauce
  • Mustard: a mixture of ground mustard seeds, water, and vinegar that adds a spice and tanginess
  • Sweet and sour sauce: a mix of sweet and tangy flavors from sugar, vinegar, and other ingredients

By understanding the components of spring rolls and egg rolls, it becomes clear they have unique characteristics that make them distinct from one another. From the type of wrappers to the ingredients inside and the sauces they’re served with, these differences contribute to the diverse flavors and textures found in these popular Asian appetizers.

shrimp spring rolls

Popular Variations and Styles

Chinese Spring Rolls

Chinese Spring Rolls are a popular appetizer in Chinese cuisine. They are typically made with a thin, wheat-based wrapper and filled with a variety of finely chopped vegetables, such as shredded cabbage, carrots, and mushrooms. The rolls are then deep-fried until golden and crispy. Chinese Spring Rolls are often served during Chinese New Year, symbolizing wealth and prosperity due to their golden appearance.

Vietnamese Spring Rolls

Vietnamese Spring Rolls, also known as gỏi cuốn, are a fresh and healthy alternative to the fried versions. These rolls use a thin, translucent rice paper wrapper and are filled with a combination of fresh vegetables, herbs like mint and cilantro, and proteins such as cooked shrimp or pork. Vietnamese Spring Rolls are typically served with a dipping sauce made from fish sauce, lime juice, and sugar.

Philippine Lumpia

Lumpia is a Filipino adaptation of the Chinese Spring Roll that comes in several variations, such as Lumpiang Shanghai and Lumpiang Sariwa. Lumpiang Shanghai is made with a thin wrapper filled with a mixture of ground meat, chopped onions, carrots, and water chestnuts. These rolls are deep-fried and accompanied by a sweet and sour dipping sauce. Lumpiang Sariwa, on the other hand, uses a freshly-made crepe as the wrapper and is filled with sautéed vegetables, tofu, and sometimes meat. It’s served with a peanut sauce and topped with chopped peanuts.

Taiwanese Popiah

Popiah, which originates from the Fujian province in China, is a popular street food in Taiwan. These rolls use a thin wheat flour wrap filled with a mix of stir-fried vegetables such as jicama, bean sprouts, and carrots. Some variations include the addition of protein like shrimp, pork, or tofu. Taiwanese Popiah is served fresh with a variety of sauces like hoisin or plum sauce, allowing diners to customize their rolls.

Other Notable Variants

  • Thai Spring Rolls: These rolls are similar to Chinese Spring Rolls but often include ingredients like glass noodles and Thai basil. They are usually served with a sweet chili dipping sauce.
  • Chinese-American Egg Rolls: Commonly found in American Chinese restaurants, these rolls have a thicker wrapper and are filled with a mix of meat and vegetables such as shredded cabbage. They are often served as appetizers.
  • New York City’s Spring Rolls: In New York City, some restaurants have introduced innovative variations of spring rolls, such as dessert rolls filled with fruit or unique flavor combinations like buffalo chicken and avocado.

By exploring these different variations and styles, one can appreciate the diversity and creativity in the world of spring rolls.

Health and Nutritional Aspects

Caloric Content

Both spring rolls and egg rolls vary in their caloric content, depending on their ingredients and preparation methods. Generally, egg rolls contain more calories due to their thicker wrapping and richer filling ingredients.

Spring Roll Calories: typically range from 100-200 calories per roll.

Egg Roll Calories: can range from 200-300 calories per roll.

Baked vs Fried Options

The cooking method greatly impacts the healthiness of both spring rolls and egg rolls. Fried versions are higher in unhealthy fats and calories, while baked counterparts are often lighter and more nutritious.

Baked Spring Rolls: Lower in fat and calories, with a crisp texture.

Fried Spring Rolls: Higher in fat and calories, with a crunchier texture.

Baked Egg Rolls: A healthier alternative to fried egg rolls, with a flakier texture.

Fried Egg Rolls: Richer in taste, with a crispy outer layer, but higher in fat and calories.

Non-Fried Alternatives

For an even healthier option, consider non-fried alternatives, like cold spring rolls with lettuce or coleslaw mix, which maintain the flavors and textures of traditional rolls without added fats.

Cold Spring Rolls: Filled with uncooked, raw vegetables, offering a light and refreshing alternative.

Breakfast Egg Roll: Eggs filled with your favorite vegetables and wrapped in a tortilla, which can be baked instead of fried.

Southwestern Egg Roll: A baked roll with avocado, black beans, corn, and other southwest ingredients.

Balancing Ingredients

To maximize health benefits, choose rolls packed with vegetables and lean proteins. Make sure to pay attention to any dipping sauces, as they can significantly contribute to the overall calorie count.

  • Opt for light sauces like soy sauce or ginger sauce.
  • Include nutritionally-dense ingredients like cabbage, lettuce, or mushrooms.
  • Limit high-calorie fillings, such as deep-fried meat or shrimp.

By considering preparation methods, ingredients, and alternatives, both spring rolls and egg rolls can be enjoyed while still maintaining a nutritious diet.

Tips for Making Spring Rolls and Egg Rolls

Choosing the Right Wrapper and Filling

When making spring rolls or egg rolls, it is important to select the appropriate wrapper. For spring rolls, use rice paper wrappers which are typically made from rice flour. These wrappers are popular in countries such as Thailand and Malaysia. Egg roll wrappers are made using wheat flour and eggs, and are common in American Chinese cuisine. Choose a suitable filling according to the recipe and regional variations. Common ingredients used in fillings may include:

  • Beef
  • Bacon
  • Mushrooms
  • Coleslaw mix
  • Spices

Preparing and Assembling

Before assembling your rolls, prepare the filling ingredients. Cook meats such as beef and bacon, and chop up mushrooms and any vegetables. To enhance the flavor, consider adding spices relevant to the cuisine, like Filipino or Americanized. Experiment with texture by incorporating ingredients like coleslaw mix for a crunchier bite.

For spring rolls, dip rice paper wrappers in warm water to soften them. Place a portion of the filling in the center of the softened wrapper and fold the sides and ends inwards, then roll to seal. For egg rolls, place the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly towards the top corner, moistening the final corner to seal.

Cooking Techniques

The most common cooking technique for spring rolls and egg rolls is to deep fry them. This results in a crispy, golden exterior. Heat a suitable amount of oil (such as sesame oil) in a deep pan or fryer to cook the rolls evenly. Alternatively, you can bake or air-fry rolls for a healthier option, although this may yield a slightly different texture.

Storing and Reheating

To store leftover rolls, place them in an airtight container and refrigerate. When you’re ready to reheat, choose the best method to preserve the texture. For a crispy exterior, reheat rolls on a baking sheet in a preheated oven or use an air-fryer. Avoid using a microwave as this may cause the wrappers to become soggy.

Don’t forget to serve your spring rolls and egg rolls with tasty dipping sauces, such as peanut sauce, to enhance their flavor and complete the dish.

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Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
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