Title: Egg roll
Content: and available in authentic Chinese, Vietnamese, and Thai restaurants in the United States, American egg rolls are distinct. A typical "New York style" egg roll measures approximately two inches in diameter by six inches in length, with a thick, chewy, crispy, bumpy exterior skin. Egg rolls, like other Americanized Chinese food specialties, may contain vegetable cultivars and flavor profiles that are not common in China, including broccoli. Restaurants that serve egg rolls occasionally also offer spring rolls as a separate menu option, and these spring rolls may be served with a cold filling wrapped in Banh trang rice paper wrappers

Title: Egg roll
Content: filling ingredient in modern egg rolls. Egg rolls do not typically contain egg in the filling, and the wheat flour wrapper may or may not contain egg. In addition to the disputed origin of the dish, it is unclear how the word "egg" appeared in the name, since the predominant flavor in American egg rolls is cabbage, not eggs. A 1979 Washington Post article speculated that the Chinese word for "egg" sounds very similar to the Chinese word for "spring", but this theory has not been widely adopted. While there are many types of spring rolls native to East Asia

Title: Egg roll
Content: (particularly at Vietnamese restaurants that serve both egg rolls and spring rolls as appetizers), or fried, as seen in some Thai and Chinese eateries. When fried, spring rolls served in Asian restaurants in the United States usually have a smaller diameter and a lighter, crispier skin made out of thinner sheets of wheat or rice dough. In season 5 episode 5 of "The King of Queens", Doug Heffernan participates in an egg roll eating contest at work, despite a warning from his wife not to overeat. In the 1968 romantic comedy film "With Six You Get Eggroll", a character notes

Title: Egg roll
Content: along with fried rice and fortune cookies. The origins of the dish are unclear and remain disputed. Egg rolls are closely related to, but distinct from, the spring rolls served in mainland China, and were first seen in the early 20th century in the United States. An early reference to egg rolls appeared in a 1917 Chinese recipe pamphlet published in the United States, but the dish does not resemble the modern egg roll. The 1917 recipe described a meat and vegetable filling wrapped in an egg omelet, panfried, and served in slices, similar to Gyeran-mari. Andrew Coe, author of

Title: Egg roll
Content: Egg roll Egg rolls are a variety of deep-fried appetizers served in American Chinese restaurants. An egg roll is a cylindrical, savory roll with shredded cabbage, chopped pork, and other fillings inside a thickly-wrapped wheat flour skin, which is fried in hot oil. The dish is served warm, and is usually eaten with the fingers, dipped in duck sauce, soy sauce, plum sauce, or hot mustard, often from a cellophane packet. Egg rolls are a ubiquitous feature of American Chinese cuisine and are often served as free additions to American Chinese lunch special take-out combination platters throughout the United States,

Question: What American city produces most of the egg rolls sold in grocery stores in the United States?
Answer: Houston Texas