5 Differences - Spring Rolls vs Egg Rolls

Spring rolls and egg rolls are different. Egg rolls as a Chinese-American dish that adapted traditional Chinese methods for a new audience. While Asian spring rolls have seven types, all with its unique characteristics. If you know what are they, you can easily differentiate between them.

two types of rolls: egg rolls and spring rolls

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Origin & Cuisine
Wrappers
Filling
Cooking Method
More articles about spring rolls
Delicious spring roll recipes

Origin & Cuisine

Spring rolls trace back to ancient China, where they symbolized prosperity during Spring Festival celebrations. These light, fresh rolls spread across Southeast Asia, with each region creating its own version.

Chinese spring rolls – Photo credit: Depositphotos.

For example, Vietnamese spring rolls use rice paper wrappers, while Chinese versions feature thin wheat wrappers. Thailand has its own lumpia wrappers. I counted at least 10 wraps you can use for spring rolls.

Opaque rice paper rolls filled with carrots, purple sprouts, thin glass. noodles and brown mushrooms are served on a large black plate. Several rolls are cut half so you can see the filling. Red sauce in a small white bowl is served next to it. — Vietnamese spring rolls – Photo credit: My Pure Plants.

Egg rolls are a Chinese-American creation from the 1930s, developed by Chinese immigrants who adapted traditional recipes for American tastes.

The thicker wrapper contains egg, giving these rolls their name and distinctive crispy texture. They became a staple in American Chinese restaurants, representing the fusion of Eastern and Western food traditions.

Crispy bubbly egg rolls in a plate with a red dipping sauce in the middle — Image credit: Depositphotos.

Wrappers

Chinese spring rolls come wrapped in thin yellow wrappers typically made from flour and water, sometimes with cornstarch or rice flour. But there is no egg.

Egg rolls feature a thicker wheat flour wrapper that contains eggs, giving them their signature golden-brown appearance after frying.

The wrapper puffs up and creates crispy bubbles during cooking, adding a satisfying crunch. These sturdy shells hold up perfectly to deep frying and keep the filling hot and juicy.

4 spring rolls on a wooden board — Spring Rolls – Photo credit: Depositphotos.

I have to mention Vietnamese spring rolls which uses rice paper wrappers, translucent circle sheets made of rice flour, tapioca starch and water. They are thin, but easy to use.

Round rice papers on a wooden surface — Image Credit: Canva Pro.

Filling

Chinese spring rolls contain mix of shredded or julienned vegetables like cabbage, carrots, bamboo shots, and sometimes mushrooms, shrimp or pork. The filling is stir-fried.

White frying pan with shredded orange, green and white vegetables. — Chinese spring rolls filling – Photo credit: My Pure Plants.

Vietnamese spring rolls contain fresh, raw vegetables like carrots, cucumber, and lettuce, making them light and crisp. It often has vermicelli noodles, shrimp, or tofu to create a balanced mix. The ingredients stay uncooked, keeping their natural crunch and vibrant flavors.

A women is preparing spring rolls and placing a set of julienne vegetables on a plate. — Vietnamese spring roll filling – Photo credit: Depositphotos.

Egg rolls pack in cooked ingredients, typically featuring cabbage, carrots, and ground pork or chicken. The filling gets sautéed before wrapping, creating a rich, savory blend.

I love adding oyster mushrooms and bean sprouts to enhance the hearty texture. These ingredients merge into a filling that’s dense and satisfying.

White frying pan with brown glazed mushroom slices — Stir fried oyster mushrooms for egg rolls – Photo credit: My Pure Plants.

Cooking Method

Chinese spring rolls are usually deep-fried or pan-fried, but made with thinner wrappers that become light, flaky, and crispy when cooked.

Vietnamese summer rolls are not cooked at all, but served fresh and uncooked. Wrapped in rice paper and filled with raw veggies, herbs, and cooked proteins like tofu or shrimp.

Egg rolls require deep frying at 350°F for about 2-3 minutes. The wrapper bubbles and turns golden brown, creating that signature crunchy exterior.