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An egg roll (sense 1), torn open.A bucket of egg rolls (sense 2).
Etymology
From egg + roll, modelled after spring roll. The use of egg in the name is probably because the words for spring and egg sound the same in Cantonese, while egg rolls usually contain no egg.
A food made made by wrapping a combination of chopped vegetables, possibly meat, and sometimes noodles, in a sheet of dough, dipping the dough in egg or an egg wash, then deep frying it.
In many Asian countries and among their emigrants, an egg-based, flute-shaped pastry, with typically yellowish, flaky crust, often eaten as a sweet snack or dessert; a crispy biscuit roll.
People who make a distinction often consider an egg roll to be larger and with a thicker skin than a spring roll, but many use the terms interchangeably.
Translations
a food made made by wrapping a combination of ingredients
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