Spring Roll Sheets - homemade spring roll wrappers recipe (eggless) - Vegetarian Tastebuds (2024)

FAQs

Is there a difference between egg roll wrappers and spring roll wrappers? ›

Appearance: Spring roll wrappers, whether fried or non-fried, are always thinner than egg roll wrappers. Since they are made from a lighter dough, they're semi-translucent, and they have a flaky, crispy texture when fried. Egg roll wrappers have a thick, crunchy wrapper.

Fillings. As far as the difference in fillings, egg rolls are typically filled with cooked cabbage, some other vegetables, and pork, while spring rolls typically contain only cooked vegetables.

You can use spring roll or egg roll wrappers here, though spring rolls will create a more delicate, crispy crunch than the egg rolls' thicker exteriors.

Rice wraps can be found in most Asian stores or in the Asian aisle of grocery stores. The rice wraps typically comes in square and circle shape; I have always found it easier to wrap spring rolls using the square ones.

You can use filo pastry to make these spring rolls, if you can't get spring roll wrappers. While not exactly the same thing, they're close enough that it's totally worth making your own.

Wonton and egg roll wrappers are made with a similar wheat and egg dough. However, wonton wrappers are smaller in size compared to the other two. Spring roll wrappers do not contain eggs and are thinner than wonton or egg roll wrappers.

spring roll wrappers are much more dense than rice paper. Rice paper dissolves in a few seconds of being wet. But you have to wet spring roll wraps in order to fold them. They are made of much the same ingredients and in a similar process, but rice paper is much much thinner.

Fried spring rolls are generally small and crisp. They can be sweet or savoury; the former often with red bean paste filling, and the latter are typically prepared with vegetables. They are fully wrapped before being pan-fried or deep-fried. Non-fried spring rolls are typically bigger and more savoury.

Which is healthier spring roll or egg roll? ›

Generally, spring rolls are healthier. In Vietnam and Thailand, spring rolls are packed with raw vegetables and fresh herbs. The rolls are also made with a thinner wrapper than egg rolls and often served fresh, rather than fried.

Vietnamese rolls are more correctly translated as Saigon rolls, because they were invented in Saigon and used to be called “nem Saigon - Saigon rolls” in the north. Chinese spring rolls have vegetable filling, but Saigon rolls are base on meat.

They are completely different textures. Wonton skin are specially made to be boiled in soups an have that silky smooth texture when cooked. On the other hand, spring roll wrappers are similar to filo pastry, specially made for deep frying, giving that crispy crunchy texture we all know and enjoy.

Foodtimeline.org says, “egg rolls (and their lighter counterpart, spring rolls) date back to ancient China. It is quite likely that egg-roll type foods were made and consumed in the USA by the first Chinese settlers in the mid 1800's.” Okay, now we are getting somewhere.

Spring roll wrappers are typically smaller, smoother, and thinner, and do not usually contain egg. They are crispy and break easily when you bite them. Egg roll wrappers are typically larger, thicker, and have a surface that is more pebbly. They are made with egg and offer a chewier bite.

Egg rolls are really just spring rolls slathered with some egg mix before frying. Ingredients may differ and prep style, but the two are really just the same thing.

- **Spring Rolls:** Have a lighter and fresher texture, especially when served without frying. It's important to note that these distinctions may vary, and the terms "egg roll" and "spring roll" can sometimes be used interchangeably or may refer to different dishes depending on the region or culinary tradition.

A: While they can taste quite similar, this depends largely on the filling ingredients and sauces used. Spring rolls tend to have a lighter taste as they are thinner and don't typically have meat in the filling.

spring roll wrappers are much more dense than rice paper. Rice paper dissolves in a few seconds of being wet. But you have to wet spring roll wraps in order to fold them. They are made of much the same ingredients and in a similar process, but rice paper is much much thinner.