On Aug 5, 9:29*am, Sqwertz > wrote:
> Technically, spring rolls (and summer rolls) are the un-fried
> versions you see at Thai and Vietnamese restaurants - the ones
> wrapped in the translucent rice/tapioca wrappers. *I've never seen
> fresh spring rolls on a Chinese menu.

I'm not sure what is what in the traditional world, but very few
restaurants around this area have what they and I call egg rolls any
more, they carry what they call spring rolls. About 10 or 20 years ago
it was the other way around - no one heard of a spring roll. The
spring rolls they sell today are in the wrappers you describe, but
they are fried to be crisp. Personally, I don't like them all that
much - not a lot of flavor to them. I do like the egg rolls if they
have some shrimp in them to kick up the flavor a bit. Also I prefer
the sprouts in egg rolls over the shredded cabbage in spring rolls.

I'm no expert, but it seems to me the most popular Americanized
Chinese dishes around here are General Tso's Chicken, Kung Pao
Chicken, and Almond Chicken.

-Jeff