New Egg Roll

New Egg Roll? Relax, it's not THAT new!

The "new" egg roll you're encountering in USA restaurants is actually a reinvention of the classic. While the traditional egg roll originated in China, American restaurants have put their own spin on it.

What's different?

- Size: Modern "new" egg rolls are generally larger and wider than the traditional version.

- Filling: While ground pork remains popular, chefs have experimented with diverse fillings like shrimp, vegetables, and even unique proteins like chicken or BBQ pork.

- Sauce: The accompanying dipping sauce has evolved from the usual soy sauce to more flavorful options with added spices, garlic, and chili sauce.

Where did this new trend begin?

The trend of large, gourmet egg rolls gained traction in California in the 1990s. Chefs like Doo Lung were inspired by the diversity of Chinese cuisine and started experimenting with new flavors and fillings.

What to expect:

If you see "new" egg rolls on a menu, be prepared for:

- A larger, more filling-packed roll than the traditional version.

- Unique and delicious fillings that go beyond the usual pork and cabbage.

- A flavorful dipping sauce that adds an extra layer of taste.

So, is it really "new"?

While the current iteration is a relatively recent development, the concept of a filled pastry resembling an egg roll has a long history. The real "innovation" lies in the unique combinations of fillings and sauces that modern restaurants offer.

Remember:

- Be open to trying new flavors and textures.

- Ask the waiter about the specific fillings and sauces available.

- Enjoy the deliciousness!