At a glance

Eggrolls: Usually deep-fried, crunchy exterior. Fillings commonly include pork, chicken, or mixed vegetables.
Spring rolls / Summer rolls: Often fresh (not fried), wrapped in a clear rice-paper wrapper so you can see the lettuce, herbs, and other greens. Summer rolls frequently contain shrimp or pork with rice noodles and herbs.

Short origin notes

Both “eggrolls” and “spring rolls” trace their roots to East and Southeast Asia, but the styles people expect today reflect regional cooking methods and ingredients. In broad strokes: eggrolls are commonly associated with Chinese-American cuisine and other fried-roll traditions, while fresh, translucent rolls are closely associated with Vietnamese-style summer rolls and various Southeast Asian fresh-roll traditions. Different countries and regions have their own takes — so names and preparations can vary.

Typical differences: Chinese vs Thai eggrolls

Chinese-style eggrolls (as commonly found in Chinese and Chinese-American restaurants) are usually made with a thicker wheat-based wrapper, stuffed with shredded cabbage, pork, or other savory fillings, then deep-fried until browned and crispy. They tend to be larger and very crunchy.

Thai-style eggrolls (often called por pia tod in Thai restaurants) are typically a bit lighter and can use slightly thinner wrappers and different spice profiles. Fillings at Thai places often emphasize vegetable mixes, glass noodles, or milder seasonings, and you’ll sometimes find more vegetarian or tofu versions. Both are fried, but Thai rolls may lean more toward subtle herbs and lighter, balanced fillings rather than the heavier, cabbage-forward Chinese-American style.

Spring rolls (fresh) vs fried spring rolls

Important note: the word “spring roll” is used for both fresh and fried styles in different places. When we say “spring roll” in this post we mean the fresh, translucent type — the kind you can literally see the green vegetables through. These are served cold or room temperature and often paired with a hoisin-peanut or nuoc cham dipping sauce. Fried spring rolls exist too; context and regional naming matter.

What we serve at MalyThai

To avoid any confusion when you order from us:

MalyThai spring rolls (our regular spring rolls) — filled with tofu and fresh vegetables (the fresh, non-fried style you can see through the wrapper).
MalyThai summer roll — the same as spring roll, but with shrimp instead of tofu. The more traditional ingredient.
Eggrolls at MalyThai — the fried, crispy rolls. They may contain chicken or a vegetable filling depending on the menu item you choose.

If you want something crispy, choose the eggroll. If you want light and fresh, choose our spring roll or summer roll.

Serving tips & pairings

Eggrolls pair wonderfully with sweet chili sauce or a tangy vinegar dip. Fresh spring/summer rolls are great with peanut-hoisin sauce or a citrusy fish-sauce–based dip (nuoc cham). For a balanced meal, try one fried item and one fresh roll — crunchy and bright in the same bite.

Eggrolls vs Spring Rolls