Chef Draz Culinary Consulting worked for a frozen food manufacturer to develop formulas for a line of branded frozen egg roll appetizers.  The fillings were blends vegetables, seasonings and chicken or pork.  Functional ingredients assured the proper texture of the finished product and helped to overcome the rigors of industrial processing.  

 

Eggrolls are iconic Chinese appetizers, yet they are really an American invention. Adapted from traditional Cantonese fried dim sum like spring rolls, eggrolls utilize a thicker wrapper that gets its texture from egg included in the dough.  There is much contention surrounding the inventor of the eggroll.  There is evidence that its origins may date back to cooks during the construction of the Trans-Continental railroad in the 1800’s.  Despite uncertain origins, eggrolls were popularized in the 20th century by Lum Fong, who served them in his well know restaurant in New York’s Chinatown beginning in 1925. 

 

Eggrolls are a pillar of of “American Chinese food”, Chinese techniques and ingredients adapted to suit the tastes of the American dining public.  They can also be considered one of the earliest examples of fusion cuisine.