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Chinese Spring Rolls versus Egg Rolls

Updated on October 18, 2012

Chinese Spring Rolls versus Egg Rolls

Chinese Egg Rolls
Chinese Egg Rolls
Egg Roll Tongs
Egg Roll Tongs
Egg Roll Opened
Egg Roll Opened
Chinese Fried Spring Rolls
Chinese Fried Spring Rolls
Chinese Steamed Spring Rolls
Chinese Steamed Spring Rolls
Cooking a Spring Roll Wrapper
Cooking a Spring Roll Wrapper

Chinese Cooking

5 stars from 1 rating of Spring Rolls versus Egg Rolls

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Chinese Spring Rolls versus Egg Rolls

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All Chinese restaurants in America have egg rolls on their menus. The better ones also sell spring rolls but you will have to request them. In China they don’t have egg rolls only spring rolls.

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Egg rolls were invented by Chinese chefs in America for Americans. This hub explains the difference between the two and provides a recipe for spring rolls with a shrimp and chicken filling.

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The first thing that you need to know is that the Chinese generally don’t make either egg or spring roll skins but buy them at their local Chinese grocery and only make the filling and deep fry them at home. The difference between the two skins are that egg roll skins are thicker and made from noodle dough with eggs and spring roll skins are much thinner and are made without eggs similar to crepes.

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Another major difference is that, in America, egg rolls are often filled with cabbage and other uninteresting ingredients while spring rolls are made with bean sprouts, water chestnuts, bamboo shoots and other tasty ingredients.

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The following recipe is for making 20 spring rolls, but you can use egg roll or wanton wrappers if you cannot find spring roll skins. You can also cut the recipe in half if you only want to make 10 spring rolls.

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Difficulty:

Moderate

Preparation Time:

60 Minutes (once you get good at it)

Cooking Time:

60 Minutes

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Shrimp Mixture:

6 Oz. Fresh Shrimp (cleaned and cut into peanut-sized pieces

½ Egg White

1 Teaspoon Dry White Wine

¼ Teaspoon Salt

Mix in a bowl and let refrigerate for at least 20 minutes.

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Chicken Mixture:

8 Oz. Boneless, Skinless Chicken Breasts cut into matchstick strips

½ Egg White

1 Teaspoon Cornstarch

¼ Teaspoon Salt

Mix in a bowl and let refrigerate for at least 20 minutes. Then blanch for one minute in boiling water.

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Seasonings:

6 Water Chestnuts cut into matchstick sized strips

1 Cup Bamboo Shoots cut into matchstick sized strips

8 Chinese Dried Mushrooms (soak in hot water until soft, discard the stems and cut into thin strips)

3 Cups of Fresh Bean Sprouts

2 Scallions (cut into 1 ½ inch strips including the green parts and then split each piece into four, lengthwise)

3 Tablespoons oil

2 Quarter Sized Slices of Fresh Ginger Root

1 Garlic Clove crushed and peeled

20 Shanghai Spring Roll Skins (or Egg Roll Skins)

1 Egg Yolk

About 4 Cups of Oil for deep frying

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Sauce Mixture:

1 Tablespoons Black Soy Sauce

2 Tablespoons Thin Soy Sauce

1 Tablespoon Sesame Seed Oil

1 Teaspoon Cornstarch

1 Tablespoon Water

Mix in a bowl.

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Cooking Instructions:

  1. Heat the 3 tablespoons of oil in a large frying pan or wok and stir-fry the ginger and garlic briefly and then discard them.
  2. Add the shrimp mixture and stir-fry for 20 seconds until the shrimp turn white. Remove the shrimp to another bowl and drain back any excess oil.
  3. Stir-fry the mushrooms for 30 seconds and then add the water chestnuts, bamboo shoots, bean sprouts and scallions and stir-fry for 30 More seconds.
  4. Add the chicken mixture, stir in the sauce and return the shrimp to the skillet. Stir-fry for 30 seconds, remove to a dish and then cool in the refrigerator while you prepare the dipping sauces.

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Plum Sauce Dip

Dissolve 4 tablespoons of sugar in 4 tablespoons of water in a small saucepan over low heat. Remove from the heat and mix with 2 Cups of plum sauce. Refrigerate and serve at room temperature.

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Mustard-Oil Dip

Mix 6 tablespoons of Coleman’s mustard powder with 1 tablespoon of sesame seed oil to make a smooth paste.

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Spring Roll Filling Instructions:

  1. The wrappers should be at room temperature and covered with a damp towel to keep them from drying out.
  2. Working with one wrapper at a time, place 2-3 tablespoons of the cooled filling about 2 inches from one corner.
  3. Wrap the corner over the filling and continue rolling for one full wrap.
  4. Then fold in both edges to seal in the filling and continue rolling the wrapper until only one corner is left.
  5. Brush the corner with egg yolk to seal it and place the roll on a tray with the sealed edge facing down.
  6. Continue for all 20 spring rolls.

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Spring Roll Deep Frying Instructions:

  1. In a large saucepan, deep fryer or wok, heat four cups of oil to about 350 F. The oil should not fill the pan more than one third full to keep it from boiling over.
  2. Deep-fry one or two spring rolls at a time until they are golden brown. Drain on paper towels and serve hot with the dipping sauces.

In China, spring rolls are not served with meals but rather as snacks or dim sum.

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Vegetable Spring Rolls

Comments

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    • Global-Chica profile image

      Anna 

      5 years ago from New York, NY

      Mmm I love both spring and egg rolls but never thought about making them myself. Now I just might, maybe when I have guests over. Thanks for the recipe! Voted up and useful.

    • jonp31 profile image

      jonp31 

      6 years ago from Phoenix, AZ

      Nice work! Probably won't be on the menu any time real soon, but if I need to make spring rolls I'll know where to come back to.

    • jojokaya profile image

      jojokaya 

      6 years ago from USA

      I love spring rolls with hot chili sauce.

    • besteats profile image

      besteats 

      6 years ago

      I can't wait to try the spring rolls, love them.

    • picklesandrufus profile image

      picklesandrufus 

      6 years ago from Virginia Beach, Va

      yummy! I love the steamed ones the best. bookmarked again!

    • Cardisa profile image

      Carolee Samuda 

      6 years ago from Jamaica

      I prefer spring rolls to egg rolls. My favourite sauces are the plum sauce, the Thai sweet and sour sauce, Malaysian peanut sauce and the ginger sesame sauce.

    • profile image

      Arlene V. Poma 

      6 years ago

      In your Hub, you have given the home cook everything needed to know about preparing these gems. I also enjoy the spring rolls that are not fried--the ones in the clear wrappers. Bookmarked, voted up and everything else!

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