Egg roll, with shrimp
Common food
Photo: Wikipedia
A crispy, golden-brown cylinder of shredded cabbage, pork, and shrimp wrapped in a thin wheat-flour skin and deep-fried to a satisfying crunch. The interior is savory and slightly sweet, with a tender, juicy texture from the vegetables and shrimp, while the exterior shatters with each bite. Nutritionally, it is a calorie-dense snack at 258 kcal per 100g, with a balanced macronutrient profile of moderate protein, carbs, and fat.
Calorie split: 10% protein · 42% carbs · 48% fat
↓ Full nutrition💚 Why it's loved
People love it for its irresistible contrast of textures—the shattering, oily crust giving way to a steaming, savory filling—and its deep, umami-rich flavor profile that is both comforting and indulgent. It is a beloved staple in Chinese-American cuisine and a popular appetizer in many Asian restaurants worldwide.
⚠️ Watch-outs & how to enjoy it better
The deep-frying process makes it high in calories and fat, and it can be very high in sodium, which is a concern for those watching their blood pressure. To counteract this, pair it with a lighter, vinegar-based dipping sauce like sweet and sour or a simple soy-vinegar mix, and enjoy it in moderation as part of a balanced meal that includes steamed vegetables or a lean protein. Those with gluten or shellfish allergies should avoid it entirely.
Key benefits
- Provides a quick source of energy from carbohydrates and fat.
- Contains a moderate amount of protein from shrimp and pork.
- Offers some dietary fiber from cabbage and other vegetables.
- The shrimp provides a source of iodine and selenium.
- A satisfying and flavorful snack or appetizer.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'egg roll' is a bit of a misnomer; the name likely comes from the practice of brushing the wrapper with egg wash before frying, not from egg being a primary ingredient in the filling.
Full nutrition (USDA data · scales with serving)
| Water | 50.7 g |
| Energy | 258 kcal |
| Protein | 6.7 g |
| Total lipid (fat) | 13.6 g |
| Carbohydrate, by difference | 27.1 g |
| Fiber, total dietary | 2.0 g |
| Total Sugars | 5.1 g |
| Calcium, Ca | 49.0 mg |
| Iron, Fe | 1.7 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 90.0 mg |
| Potassium, K | 202 mg |
| Sodium, Na | 440 mg |
| Zinc, Zn | 0.50 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 13.0 ug |
| Vitamin C, total ascorbic acid | 5.7 mg |
| Thiamin | 0.24 mg |
| Riboflavin | 0.21 mg |
| Niacin | 2.3 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 62.0 ug |
| Folic acid | 4.0 ug |
| Folate, food | 58.0 ug |
| Folate, DFE | 65.0 ug |
| Choline, total | 22.2 mg |
| Vitamin B-12 | 0.11 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 48.0 ug |
| Retinol | 6.0 ug |
| Carotene, beta | 420 ug |
| Carotene, alpha | 152 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 9.0 ug |
| Lutein + zeaxanthin | 127 ug |
| Vitamin E (alpha-tocopherol) | 2.2 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 41.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.02 g |
| SFA 16:0 | 1.4 g |
| SFA 18:0 | 0.46 g |
| Fatty acids, total monounsaturated | 4.8 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 4.6 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 5.8 g |
| PUFA 18:2 | 5.2 g |
| PUFA 18:3 | 0.64 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Cholesterol | 15.0 mg |
Amino acid profile (per 100g)
Estimated from Restaurant, Chinese, egg rolls, assorted — USDA does not publish this profile for Egg roll.
| Tryptophan | 0.07 g |
| Threonine | 0.34 g |
| Isoleucine | 0.30 g |
| Leucine | 0.58 g |
| Lysine | 0.37 g |
| Methionine | 0.15 g |
| Cystine | 0.16 g |
| Phenylalanine | 0.36 g |
| Tyrosine | 0.25 g |
| Valine | 0.33 g |
| Arginine | 0.41 g |
| Histidine | 0.18 g |
| Alanine | 0.30 g |
| Aspartic acid | 0.56 g |
| Glutamic acid | 2.7 g |
| Glycine | 0.36 g |
| Proline | 0.78 g |
| Serine | 0.32 g |
| Hydroxyproline | 0.00 g |
FAQ
What is the difference between an egg roll and a spring roll?
Egg rolls typically have a thicker, chewier wrapper made with wheat flour and sometimes egg, and are deep-fried to a crispy, bubbly texture. Spring rolls often use a thinner, smoother wrapper (sometimes rice-based) and can be fried or fresh, resulting in a lighter, more delicate crunch.
Is an egg roll a healthy food?
While it can be part of a balanced diet in moderation, it is not considered a health food due to its high calorie, fat, and sodium content from deep-frying. Its nutritional value can be improved by pairing it with vegetables and lean protein, and by choosing a lighter dipping sauce.
What are common allergens in egg rolls?
Common allergens include wheat (gluten) in the wrapper, shellfish (shrimp), and sometimes soy or peanuts in the filling or dipping sauce. Always check ingredients if you have food allergies.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.58 kcal/g · 10% calories from protein · 2.0 g fiber · 5.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.18 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.