The main difference is the wrapper: spring rolls use a thin, smooth wrapper (rice paper or thin wheat), while egg rolls use a thick, bubbly wheat wrapper that fries up chewy. Spring rolls are lighter and can be fresh or fried; egg rolls are a heavier, deep-fried Chinese-American dish.
Key takeaways
- Spring roll wrappers are thin and smooth; egg roll wrappers are thick and bubbly.
- Egg rolls are Chinese-American; spring rolls appear across many Asian cuisines, including Vietnamese.
- Spring rolls can be fresh or fried; egg rolls are always deep-fried.
- Despite the name, most egg rolls contain little or no egg.
Spring roll vs egg roll at a glance
| Spring roll | Egg roll | |
|---|---|---|
| Origin | Many Asian cuisines (incl. Vietnamese) | Chinese-American |
| Wrapper | Thin rice paper or thin wheat — smooth | Thick wheat dough — bubbly, blistered |
| Texture | Light; fresh or lightly crispy | Heavy, chewy-crunchy |
| Typical filling | Pork, shrimp, vermicelli, herbs, vegetables | Cabbage and pork |
| Fried? | Sometimes (or fresh) | Always |
| Size | Slimmer | Thicker, bigger |
The wrapper is the giveaway
If the wrapper is thin and smooth, it’s a spring roll. If it’s thick, bubbly, and blistered, it’s an egg roll. That single detail is the fastest way to tell them apart on a plate.
Do egg rolls contain egg?
Usually very little or none. The name likely comes from early recipes or the egg-like color of the fried wrapper — but most modern egg roll wrappers are simply wheat and water.
Are Vietnamese chả giò egg rolls?
Not exactly. Vietnamese chả giò are fried spring rolls made with a rice-paper wrapper, so they’re crispier and lighter than Chinese-American egg rolls — even though US menus sometimes label them “Vietnamese egg rolls.”
Which is healthier?
Spring rolls are generally lighter, especially the fresh kind, which isn’t fried at all. Egg rolls are heavier because of the thick, deep-fried wheat wrapper.
FAQ
Are spring rolls and egg rolls the same?
No. Spring rolls have a thin, smooth wrapper and are lighter (and can be fresh or fried), while egg rolls have a thick, bubbly wheat wrapper and are always deep-fried and heavier.
Do egg rolls have egg in them?
Usually little or none. Most egg roll wrappers are made from wheat and water; the name doesn’t reliably indicate egg content.
Are Vietnamese spring rolls the same as egg rolls?
No. Vietnamese fried spring rolls (chả giò) use a rice-paper wrapper and are crispier and lighter than Chinese-American egg rolls, even when menus call them “Vietnamese egg rolls.”
Which is crispier, spring rolls or egg rolls?
Fried spring rolls have a lighter, shattering crispiness, while egg rolls are crunchy but chewier due to their thicker wrapper.
See our full guide to Vietnamese spring rolls, or compare summer rolls vs spring rolls.