They sit next to each other in the appetizer section of most menus, they look broadly similar in a photograph, and they are not the same thing at all. The difference is mostly in the wrapper, and it changes everything about how they eat.
An egg roll has a thick, bubbly, deep-fried wheat wrapper and is usually filled with cabbage and pork. A spring roll has a much thinner wrapper and may be fried light and crisp or served fresh and unfried. Egg rolls are sturdy and chewy; spring rolls are delicate.
The wrapper is the whole story
Both are cylindrical, both are filled with vegetables and often meat, and both are cut from the same broad family of rolled snacks. What separates them is the sheet they are wrapped in.
- Egg roll wrapper — a thicker wheat-flour dough. When deep-fried it blisters into a bubbled, uneven surface and eats chewy as well as crisp.
- Spring roll wrapper — much thinner. Fried versions come out smooth and brittle rather than bubbled; fresh versions use a soft rice paper that is not fried at all.
Hold one of each and the difference is obvious before you bite: the egg roll is heavier and rougher, the spring roll lighter and smoother.
What goes inside
Fillings overlap, but there are tendencies worth knowing when you order.
Egg rolls in American Chinese restaurants are usually built on shredded cabbage with roast pork, sometimes with shrimp or chicken, and occasionally vegetable-only. The filling is cooked before it is rolled, so the frying is about the wrapper rather than the contents.
Spring rolls are more varied. Fried versions often use a finer vegetable mix; fresh versions are typically filled with raw vegetables, herbs and sometimes shrimp, served cold with a dipping sauce.
Side by side
| Feature | Egg Roll | Spring Roll |
|---|---|---|
| Wrapper | Thick wheat dough | Thin wheat sheet, or rice paper when fresh |
| Surface | Bubbled and uneven | Smooth |
| Texture | Crisp outside, chewy | Light and brittle, or soft when fresh |
| Size | Thicker, heavier | Slimmer |
| Usually fried | Always | Sometimes; fresh versions are not |
| Typical filling | Cabbage with pork | Finer vegetable mix, sometimes shrimp |
| Served | Hot | Hot or cold |
Does the name mean there is egg in it?
Not necessarily, and this trips people up. Despite the name, many egg roll wrappers contain little or no egg, and recipes vary between manufacturers and kitchens. The name is not a reliable guide to whether the dish contains egg.
That matters if you are avoiding egg for allergy reasons. Do not rely on the dish name in either direction — tell the restaurant about the allergy and ask directly. The FDA’s guidance on food allergies explains why prepared foods need to be checked rather than assumed.
Which one should you order?
Egg rolls suit you if
- You want something substantial to start with
- You like a chewy, crisp texture
- You are ordering takeout and want something that holds up in the bag
- You are feeding people who want a familiar starter
Spring rolls suit you if
- You want a lighter start before a big main
- You prefer a delicate, brittle crunch
- You are ordering several appetizers and want variety
- You want something less filling
While you are here: dumplings and wontons
The same wrapper logic explains the other pair people mix up in the appetizer section. Dumplings and wontons are both filled parcels, and again the wrapper is the tell.
- Dumplings use a thicker, chewier wrapper, are usually pleated into a half-moon, and are served boiled, steamed or pan-fried. They eat substantial.
- Wontons use a thinner, more delicate square wrapper with a smaller filling, gathered rather than pleated. They are lighter, and they are the ones that go in soup.
The practical difference at ordering time: dumplings are a starter you can share as a course, wontons are either a light fried snack or the thing floating in your soup. If you want something filling before the mains, order dumplings. If you want something to pick at while you wait, fried wontons do the job.
What to dip them in
Fried rolls almost always arrive with a sauce, and which one you get says something about how the kitchen expects you to eat them.
- Duck sauce is sweet and fruity, usually apricot or plum based. It is the standard partner for an egg roll and cuts through the fried wrapper.
- Hot mustard is sharp and clears the sinuses. A small amount goes a long way, and it works better with the heavier egg roll than with a delicate spring roll.
- Sweet chilli or a light vinegar dip tends to come with thinner rolls, where a heavy sauce would overwhelm the wrapper.
How many to order
Egg rolls are usually sold individually, so it is easy to scale: one per person as a starter, two if they are the only appetizer you are ordering. Because they are filling, more than that tends to take the edge off appetites before the mains arrive.
If you are ordering for a group and want variety rather than volume, one egg roll each plus one shared platter of other appetizers works better than several of the same item.
On a Chinese restaurant menu
Appetizer sections vary a lot between restaurants, and not every kitchen serves both. It is worth reading the section rather than assuming the standard set is available.
Frequently asked questions
Which is bigger, an egg roll or a spring roll?
Egg rolls are usually noticeably thicker and heavier because of the wrapper and the denser cabbage filling. A spring roll is slimmer, so two spring rolls are often closer to one egg roll in terms of how filling they are.
Are spring rolls always fresh and unfried?
No. Fried spring rolls with a thin, smooth wrapper are common on Chinese menus. The fresh, unfried version wrapped in soft rice paper is more associated with Vietnamese cooking, though many restaurants serve both.
Do egg rolls contain egg?
Not always, despite the name. Wrapper recipes vary and many contain little or no egg. If you are avoiding egg because of an allergy, ask the restaurant directly rather than judging from the name.
Which travels better for takeout?
Egg rolls hold up better. The thicker wrapper keeps some texture on the drive home, while thin fried wrappers soften quickly in a closed container. Leave the lid slightly open if you can, since trapped steam is what makes fried food go limp.
The short version
Thick, bubbled and chewy means egg roll. Thin, smooth and light means spring roll. Both are good; they just do different jobs at the start of a meal.
If you are ordering for a table, egg rolls are the reliable choice and the easiest to portion.
Start your order
China King serves egg rolls, dumplings, crab rangoon and a Pu Pu Platter on Walter Reed Road in Fayetteville.
Sources
- Spring roll — on wrapper types and regional variations.
- U.S. Food and Drug Administration: food allergies — cited above on checking prepared foods.