Egg rolls and spring rolls are both popular types of fried or deep-fried foods, but they differ in their origin, the type of wrapper used, the filling inside each one, and the cooking method. It's these differences that create a flavor and texture profile for each roll variety to set them apart.

Spring rolls are a traditional Chinese dish often served for Chinese New Year, a holiday which celebrates the beginning of the spring season. Spring rolls are usually stuffed with a combination of fresh vegetables, such as carrots, bean sprouts, cucumbers, and lettuce, and while some include cooked meat or seafood, there are also vegetarian versions.

Egg rolls are a variation of spring rolls made with a thicker, egg-based wrapper that is more doughy and chewy when fried, and, unlike the spring roll, they are always fried. Egg rolls are typically filled with shredded cabbage, carrots, and sometimes ground pork, often seasoned with soy sauce and other spices.

Although egg rolls are generally filled with pork, they can be made with other meat, like chicken, and they can even be made without meat. If you prefer a doughy, chewier, and more seasoned roll, the egg roll is your best bet for an appetizer. If you want something lighter, crispier, and fresher, then you should opt for the spring roll.