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Definition of Egg roll
1. Noun. Minced vegetables and meat wrapped in a pancake and fried.
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
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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