If you think about the difference between egg rolls and spring rolls, you might not be able to come up with anything off the top of your head. They’re both delicious wrapped appetizers served with bright, flavorful dipping sauces. But, if you were to look at the two side by side, the difference would become apparent immediately: One is flaky and light while the other is dense, crunchy and chewy.
What Is a Spring Roll?
Spring rolls originated in China but there are several regional variations, each with its own specific characteristics. The original spring rolls were likely thin pancakes rolled around spring vegetables, but the dish morphed over time to become a thin disc of dough rolled around a filling made with vegetables and sometimes meat. This paper-thin wrapper crisps up as it bakes, but it’s not as dense or chewy as egg roll wrappers. Spring rolls usually feature minimal ingredients, and they often don’t contain meat, so they’re also thinner and lighter than egg rolls.
To make a crispy spring roll, look for spring roll wrappers made without eggs (the ones with eggs are likely egg roll wrappers). Prepare a filling of cooked meat (chicken and pork
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