Despite their name, American Chinese egg rolls generally do not contain egg.
The familiar American egg roll is a deep-fried roll made with a thick wheat-flour wrapper and a filling commonly based on shredded cabbage, pork or another meat, and seasonings. Egg may occasionally be used to seal the wrapper, but it is not normally a defining ingredient of the filling.
The name’s origin is uncertain. One theory connects “egg” with Chinese culinary traditions that used egg-based wrappers; another suggests confusion between the Chinese words for “egg” and “spring.” An early 1917 cookbook included a dish wrapped in fried egg, while the modern wheat-wrapped form developed in the United States during the early 20th century.
American egg rolls are often confused with thinner Chinese spring rolls or Vietnamese fried rolls. Their rough, bubbly exterior and substantial wheat wrapper are especially associated with American Chinese restaurant cooking, and typical accompaniments include duck sauce, plum sauce, soy sauce, or hot mustard.