On Fri, 18 Sep 2015 16:25:38 -0500, Sqwertz >
wrote:

>On Fri, 18 Sep 2015 12:58:53 -0400, Brooklyn1 wrote:
>
>> I don't order
>> spring rolls very often (they're not Chinese restaurant fare, usually
>> Thai) but even those were filled mostly with cabbage.
>
>Spring rolls are fried and usually contain smaller amounts of cabbage
>as well as vermicelli and pork or shrimp. Summer rolls are not fried
>and contain primarily soft lettuce, vermicelli, and herbs (+ tofu,
>pork, shrimp) wrapped in tapioca/rice papers. Cabbage is to hard to
>roll up inside the fragile summer roll skins.
>
>Too many people are confusing SPRING rolls with SUMMER rolls. The
>proper term for those fresh rolls are SUMMER ROLLS. But the incorrect
>term has slowly been going viral among the uninformed.
>
>Hmmm, summer rolls sounds good right now... I suck at rolling them
>but they still taste the same!
>> Today most
>> Chinese restaurants order as many prepared foods as they can
>
>Blah.. blah...blah. Save the bullshit for your pre-fab food
>grandkids. Maybe there in your Podunk Corner they cook foodservice
>crap, but 97% of Chinese restaurants cook pretty much from scratch
>with the obvious exceptions of wrappers and some sauces.
>
>-sw

There are all kinds of spring roll recipes, mostly regional. Some
Dwarf Howdy Doody marionette who spent their entire existence in the
constipated bowels of south east Texas is no authority on how most
oriental restaurants prepare Princess Summer, Fall, Winter, Spring
rolls especially with no citations. Anyone who Googles <spring roll
recipes> will find so many different kinds their marionette strings
will become all knotted.