On Fri, 18 Sep 2015 03:36:11 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, September 17, 2015 at 9:01:32 PM UTC-4, Dave Smith wrote:
>> On 2015-09-17 20:19, Brooklyn1 wrote:
>> > On Thu, 17 Sep 2015 18:59:00 -0400, Dave Smith
>> > > wrote:
>> >
>> >> On 2015-09-17 5:59 PM, Brooklyn1 wrote:
>> >>
>> >>>> Ever hear of bok choy? That is what the Chinese use. Celery was
>> >>>> a substitute in the West for immigrants who could not get bok
>> >>>> choy.
>> >>>
>> >>> I use both, very often and in the same dish, same as the Chinese do...
>> >>> celery is not a substitute for bok choy... they are very differently
>> >>> flavored/textured.
>> >>
>> >> Many years ago I was out in Winnipeg and went for Chinese food. I am not
>> >> sure what exactly it was supposed to be a substitute for, but egg rolls
>> >> had a lot of cabbage in them. Yech.
>> >
>> > Chinese egg rolls are primarily filled with shredded cabbage, plus
>> > bits of roast pork or shrimp. If you don't like cabbage you should
>> > never order eggrolls.
>>
>>
>> Not around here. They have bean sprouts, bok choy, celerey, buts of
>> shrimp and chicken, but not cabbage.
>
>Egg rolls have been mostly cabbage all my life, hereabouts. Spring
>roll fillings vary a bit more.
>
>Cindy Hamilton

The first five recipes for egg rolls I checked on the net had cabbage
as the first ingredient and as the largest quantity. I've ordered
eggrolls at many hundreds of Chinese restaurants all over North
America, ALL were filled primarilly with cabbage, even frozen eggrolls
at the market are primarilly filled with cabbage. I don't order
spring rolls very often (they're not Chinese restaurant fare, usually
Thai) but even those were filled mostly with cabbage. Today most
Chinese restaurants order as many prepared foods as they can from
wholesalers but years ago Chinese restaurants were family affairs
where the Chinese family did all the prep by hand, I'd often see them
sitting around a rear table making wontons and eggrolls. The Chinese
restaurant around the corner where I grew up had a small backyard, in
good weather they'd be outside preparing food, they had a vegetable
garden too, they trained melons, zukes, cukes, etc. to grown on the
fence and on hedges. The block I lived on had the garages behind the
houses accessed by a driveway that bisected the entire block up to the
avenue where all the stores were. At the end of the driveway there
was a chainlink fence where I could look into the back yard of the
Chinese restaurant, and I'd often watch them preparing food, of course
I was there to check out the Chinese girls and I'd flirt with those
with 'yong' boobiliciousness... their parents watched them too
carefully, but still I got lots of shy smiles... I think they liked my
1955 Schwinn Phantom. That corner of Ave. P & E. 2 St was
occasionally featured in the local newpapers magazine section because
the four stores comprising that corner were a Chinese hand laundry, an
Italian pork store, a pizzaria, and that Chinese restaurant. Of
course all of Brooklyn was very 'ethno-mogenous', still is. I harbor
absolutely no racism/prejudice towards females of any ethnicity,
nationality, religion, or their bra size... I love all women... my
only problem is I can't choose, I want them all!
http://schwinncruisers.com/bikes/phantom/