Technically, "egg roll" and "spring roll" refer to the ingredients used to make the flour-based wrapper. SPRING rolls are made of flour and water, whereas EGG rolls also incorporate...egg. Rice flour is the usual flour for a spring roll. Before prepping to use, it's a little bit like a very thin sheet of the old wafer fish food, like a rice "Communion wafer" (although Communion wafers are wheat, and originally not even wafers) and translucent. And, I might add, a real bear to work with! The photo below is part of our back yard as seen through a spring roll wrapper:
No - we don't get those wrappers ready-made here to my knowledge. So I really didn't know what was meant.
I haven't made any egg rolls or wraps. Really, I haven't.
Essentially, neither of them are authentic Chinese foods!
Spring rolls are Japanese, and egg rolls are a Westernized creation of what a handy, hand-held Chinese food might be. Rather than read me blathering on about the difference, there is a very interesting article I dug up from Mental Floss. (Warning: Mental Floss is an internet rabbit hole. Be careful that you don't fall in, or you will be browsing there for a very long time...)
You're welcome! We have an Asian grocery store about 50 miles from our house, so we have made day trips there on occasion. However, our son lives just about 10 miles from a smaller Asian grocery store, and the people who work there are much more helpful. If our son is into Asian cooking when we visit, we grab him and go for a "let's see what strange thing we can find this time" shopping trip. Seeing as how he's been busy making kimchi near-constantly since our last trip to Ohio, I think we'll bring back a few new "souvenirs".
Do you mean in the alerts?
Not late night but here in the US, egg rolls are chubby things and spring rolls are thin things.
I figured with your love of challenging foods, you would have made egg rolls.
