Definition of Egg roll

1. Noun. Minced vegetables and meat wrapped in a pancake and fried.

Exact synonyms: Spring Roll
Generic synonyms: Dish
Geographical relationships: Cathay, China, Communist China, Mainland China, People's Republic Of China, Prc, Red China

Definition of Egg roll

1. Noun. 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. ¹

2. Noun. 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. ¹

¹ Source: wiktionary.com

Lexicographical Neighbors of Egg Roll

egg matzah
egg matzahs
egg matzas
egg matzo
egg matzos
egg mayonnaise
egg membrane
egg nog
egg noodle
egg on
egg pasta
egg polarity gene
egg proteins
egg ring
egg rings
egg roll
egg rolls
egg salad
egg salads
egg sandwich
egg shell nail
egg slice
egg somebody on
egg squash
egg squashes
egg tart
egg teeth
egg timer
egg timers
egg tooth

Literary usage of Egg roll

Below you will find example usage of this term as found in modern and/or classical literature:

1. Mrs. Lincoln's Boston Cook Book: What to Do and what Not to Do in Cooking by Mary Johnson Lincoln (1883)
"When cool, shape into small ovals, roll in crumbs, dip in egg, roll in crumbs again, and fry. Or, after shaping, press the thumb into the centre of each, ..."

2. The Cook's Own Book: Being a Complete Culinary Encyclopedia... With Numerous by N. K. M. Lee (1832)
"... in the yolk of egg, roll them in flour, then fry them, and garnish your dish with them, with fried parsley, and sliced lemon. FRICASSEE WHITE. ..."

3. The Bahamas: A Taste of the Islands by Paris Permenter, John Bigley (2000)
"Cut egg roll wraps in half. Beat the egg and season. Place a shrimp at one end of the egg roll and fold slowly, making sure the ends are tightly covered. ..."

4. European and American Cuisine by Mrs. Gesine Knubel Lemcke, Gesine Lemcke (1914)
"... between the butter pats, the same as butter balls are made; dip in beaten egg, roll in fresh bread crumbs, and fry to a fine golden color in hot fat. ..."

5. The Home Science Cook Book by Mary Johnson Lincoln, Anna Barrows (1902)
"When cool, shape into small ovals, roll in crumbs, dip in egg, roll in crumbs again, and fry. Or, after shaping, press the thumb into the center of each, ..."

6. Hand-book for the Kitchen and Housekeeper's Guide: Containing Household by Flora Neely (1910)
"... form into balls; roll in flour, dip in beaten egg, roll in cracker-crumbs and fry in hot lard; pile them on a dish and garnish with fresh parsley. ..."

7. Common Sense in the Household: A Manual of Practical Housewifery by Marion Harland (1893)
"... so as to give the chops a certain litheness aud elegance of shape. Dip each in beaten egg, roll in pounded cracker, and fry in hot lard or dripping ..."

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