Egg roll

Egg roll

An American-style egg roll and its filling
Course	Hors d'oeuvre or side dish
Variations	Kab yob

Egg roll is a term used for many different foods around the world.

The term egg roll is commonly used in North America to refer to variations of fried foods involving filling wrapped in flat bread. The dish is considered a subtype of the spring roll in mainland China, with the Chinese term meaning egg roll referring to the biscuit roll instead. Egg rolls are considered distinct from spring rolls outside of mainland China.

In Vietnamese cuisine an egg roll is a savory dish typically served as an appetizer similar in concept to what is commonly known as Spring roll in Asia but made with flour dough wrap instead and deep fried or baked resulting in a crispy product. There is another version known as Popiah which has a soft pan cooked wrapper with vegetable stuffing that are stir fried or steamed in a separate process. Egg rolls are usually stuffed with pork, shrimp, or chicken, adding cabbage, carrots, bean sprouts and other vegetables, and then deep fried. This variety of the egg roll is very common and popular, across even regional varieties of American Chinese food, and is often included as part of a "combination platter".

In West Bengal in India, and especially Kolkata, "egg roll" refers to a fried egg wrapped inside a paratha fried flat-bread. After the paratha has been prepared, an egg is cracked on a pan and while the egg is still uncooked, the paratha is added. It is cooked until the egg is well done and is stuck to the paratha. After that, the contents are removed from the pan and sliced raw onions, sliced green chilis, sliced cucumbers, a squeeze of fresh lemon juice and black salt is added. An optional choice is adding tomato ketchup at the end. It is wrapped in paper and served as a take away street food. This delicacy was specially invented for the Colonial Britishers living in the then Calcutta as a quick snack.