Quoting Nancy Backus to Jim Weller <=-

Vietnamese spring rolls

are quite small and narrow.

My grandkids are very fond of cold ice paper wrapped summer rolls
and lettuce wraps too when the weather is hot.

harumaki...

are wider.

Fu's / they're about 4-5 inches long, a couple inches across,
flattened at the ends

Cheap Canadian-Chinese cafes in western Canada often serve giant egg
rolls. They are about 2 to 2 1/2" thick and at least 6-8" long. These
egg rolls are dipped in batter before being deep fried so they are
very filling.

Fu's sauce is soy sauce and rice vinegar, with a bit of chopped
onion... makes a good sauce to mix with wasabi instead of straight soy sauce, too... :)

I like sharp mustard on mine.

Here's a different filling from another country:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lumpia, Pampango Style
Categories: Filipino, Appetizers. Snacks, Pork
Yield: 15 Servings

1/4 c Vegetable oil
3 Cloves garlic, chopped
1 lg Onion, sliced
1 lb Pork, sliced small and thin
2 c Sweet potatoes, cubed 1/4"
2 c Red potatoes, cubed 1/4"
2 c Green beans, chopped 1/4"
2 c Carrots, cubed 1/4"
3 c Cabbage, shredded
3/4 c Chicken broth
Salt and pepper to taste
Philippine lumpia wrappers
(thin egg roll wrappers)

Using a 6 to 8 quart saucepan, saute garlic in oil. Add onions and
sliced pork. Cover and cook until meat is tender. Season with salt
and pepper. Add sweet and red potatoes, cooking until slightly
tender. Add green beans, carrots and cabbage. Mix well. Add broth.
Continue cooking with occasional stirring until vegetables are
tender. Remove from heat. Drain in a colander and cool.

Separate wrappers from each other. Keep covered with a damp cloth.
Place 2 to 3 heaping tablespoons of cooked mixture on a wrapper.
Fold once horizontally. Next, fold in both ends and roll. Wet
edges with water to seal. Deep-fat fry. Serve hot or keep warm by
placing on a hot tray, uncovered. Makes 30 egg rolls.

Serve with a dipping sauce of vinegar, salt, pepper, and crushed
garlic. May be frozen before frying. Lay egg rolls in a single
layer on a cookie sheet, allowing space between each. Freeze. When
frozen, pack together in a plastic bag.

Blanca G. Calanog

MMMMM

Cheers

Jim


... Are Cheeseburger Spring Rolls Really Necessary?

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Quoting Jim Weller to Nancy Backus on 07-29-19 22:43 <=-

Vietnamese spring rolls

are quite small and narrow.

That depends on who is making them... locally the Vietnamese restaurants
make them fairly fat, just with the non-fried wrappers... if fried, they
do tend to be a little smaller and more narrow....

My grandkids are very fond of cold ice paper wrapped summer rolls
and lettuce wraps too when the weather is hot.

If I didn't have trouble digesting the raw versions (especially the
lettuce) I'd like them well enough....

harumaki...

are wider.

Fu's / they're about 4-5 inches long, a couple inches across,
flattened at the ends

Cheap Canadian-Chinese cafes in western Canada often serve giant egg rolls. They are about 2 to 2 1/2" thick and at least 6-8" long. These
egg rolls are dipped in batter before being deep fried so they are
very filling.

I don't really do Fu's justice... they are so much better than any we've
had anywhere else... very very tasty, and cooked just right....

Fu's sauce is soy sauce and rice vinegar, with a bit of chopped
onion... makes a good sauce to mix with wasabi instead of straight soy
sauce, too... :)

I like sharp mustard on mine.

As do I, when I have the egg rolls anywhere else...

ttyl neb

... For real sponge cake, borrow all ingredients.

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