A big difference is the wrappers. Spring roll wrappers are made of wheat or rice flour and water and have a smooth exterior which crackles into delicate flakes when fried. They may be steamed or eaten fresh. Egg roll wrappers are made of egg, flour, and water, and when deep-fried, have a bubbly rough exterior which is sturdier and chewier. u003cbr/u003eu003cbr/u003eIt's believed that the u003ca href=u0022https://en.wikipedia.org/wiki/Spring_roll#:~:text=It%20is%20believed%20that%20spring,of%20the%20long%20winter%20months.u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eoriginu003c/au003e of spring rolls dates back long ago to ancient China. Egg rolls are thought to be invented by a chef in New York City in the early 1900s. Yep, not really from China at all. u003cbr/u003eu003cbr/u003eFilling can vary drastically in both spring rolls and egg rolls, depending on the chef's imagination and creativity.