notbob wrote:
> On 2005-10-29, jmcquown > wrote:
>
>> Pretty simple. Vietnamese egg rolls are small and cylindrical...
>
>> Chinese egg rolls are bigger and sometimes contain actual beaten
>> egg, but the cuisine, while similar, is different (if that makes any
>> sense).
>
> Also, and this is critical, the wrappers for Chinese eggrolls are
> made with wheat flour, while Viet rolls use rice flour wrappers.
>
> nb

Yes, she used rice flour wrappers. They didn't "bubble up" when fried like
the Chinese wrappers do.

Jill