Egg roll

Egg roll

Freshly fried egg roll with rough, bubbly outer skin
Type	Chinese-American cuisine
Course	Hors d'oeuvre or side dish
Place of origin	United States
Created by	Undetermined. General belief is in New York City in the 1930s. Henry Low included an egg roll recipe in his 1938 book Cook at Home in Chinese.
Main ingredients	Wheat pastry skin, cabbage, pork (or other meat)
Cookbook: Egg roll   Media: Egg roll

The egg roll is a variety of deep-fried appetizer served in American Chinese restaurants. It is a cylindrical, savory roll with shredded cabbage, chopped meat, or other fillings inside a thickly-wrapped wheat flour skin, which is fried in hot oil.^[1] The dish is served warm, and is usually eaten with the fingers, dipped in duck sauce, soy sauce, plum sauce, or hot mustard,^[2] often from a cellophane packet.^[3] Egg rolls are a ubiquitous feature of American Chinese cuisine.