What is the place of origin listed for the American Chinese egg roll?

The place of origin listed for the American Chinese egg roll is the United States.

American egg rolls are a distinct American Chinese appetizer rather than simply a traditional Chinese spring roll under another name. They appeared in the United States in the early 20th century, with the modern form commonly associated with Chinese restaurants in New York City during the 1930s.

Food historian Andrew Coe has identified two New York chefs as competing claimants: Lung Fong of Lung Fong’s and Henry Low of Port Arthur. The exact inventor remains uncertain, so the United States is the accepted place-of-origin entry even though the dish draws on broader Chinese culinary influences.

American egg rolls are usually larger and have a thicker, bubbly, chewy wrapper than many Chinese or Vietnamese spring rolls. They often contain shredded cabbage and meat, and are served with duck sauce, plum sauce, soy sauce, or hot mustard. The name can also mislead: eggs are generally not the main filling.