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America's Melting Pot
Egg Rolls hero image coming soon
1930-1945 - Chinese-American restaurant cooks in immigrant urban areas.
Egg Rolls are deep-fried rolls filled with a mixture of meats, vegetables, and noodles, popularized in Chinese-American cuisine during the early 20th century. Adapted for American tastes, they are a staple appetizer at diners and takeout venues across the U.S.
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Difficulty
Medium
Prep time
30 minutes
Cook time
15 minutes
Total time
45 minutes
Servings
6-8
Region
New York City Chinatown restaurant kitchens
Era introduced
1930-1945
Introduced by
Chinese-American restaurant cooks in immigrant urban areas.
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Egg Rolls were popularized in American-Chinese restaurants and diners in immigrant cities between 1900 and 1930, adapting Chinese spring roll traditions to local tastes and ingredients. Typically filled with a savory mix of pork and vegetables, and fried until crispy, they became a widely enjoyed appetizer, blending East and West culinary customs in a portable form.
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