Egg rolls
蛋卷

The term egg roll often refers to a variation of fried spring rolls in China, only the wrap is thicker, the entire form bigger, and it doesn't have much to do with eggs.
在中國(guó)，蛋卷一詞通常指的是炸春卷的變體，只不過(guò)表皮變厚了一些，體積大了一點(diǎn)，和雞蛋并沒(méi)有太大關(guān)系。

The typical spring rolls in China are made with rice dough, wrapped around fillings which often consists of julienned vegetables and sometimes meat, and then deep fried. The egg roll, however, is made with flour dough, which gives it a thicker texture as opposed to the rice wrap.
中國(guó)春卷的做法一般是用大米粉制成春卷皮，裹住餡料再下油鍋炸，餡兒通常由蔬菜絲和肉組成。而蛋卷皮是用面粉制成，所以比大米粉做的春卷皮更厚。

Egg rolls are often served as appetizers in the US, just as spring rolls are in China.
蛋卷在美國(guó)通常是作為開(kāi)胃菜，就像中國(guó)的春卷一樣。

Vocabulary

vinaigrette: 一種油，醋，鹽，香料等合成的濃烈調(diào)味品
tangy: 有強(qiáng)烈味道的；刺鼻的
sous-chef: 助理廚師
crepe: 油煎薄餅；薄烤餅
on back order: 延遲交貨，供不應(yīng)求
clay oven: 土灶
ubiquitously: 無(wú)所不在地
julienned: 切成絲的

英文來(lái)源：中國(guó)日?qǐng)?bào)網(wǎng)
譯者：張驍
審校&編輯：丹妮