Both spring rolls and egg rolls consist of a filling wrapped in dough, but they differ in many aspects. Spring rolls have a thinner wrapper, while egg rolls offer a heartier crunch.

Spring rolls utilize thin and translucent rice paper. When fried, the wrapper takes on a golden-brown hue and firms up slightly, resulting in a crunchy and crumbly outer shell.

Non-fried versions of spring rolls also exist. Egg roll wrappers, in contrast, are thicker, made from wheat flour, and fortified with cornstarch — which fries more effectively.

Additionally, spring rolls usually feature a vegetable-focused filling, whereas egg rolls are known for their higher meat content. Their origins are vastly different as well.

While both are generally seen as Asian recipes, only spring rolls actually come from Asia. Egg rolls are believed to have been created by Chinese immigrants in the U.S.