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The Vietnamese spring roll uses a rice wrapper, whereas the Chinese spring

roll is a wheat flour wrapper, almost like phyllo, very thin and flaky.

I['ve neber seen a rice flour wrapper used for Spring rolls in a Chinese

restaurant, but I suppose it's possible, too. :) Anway, they're both called

spring rolls, but the Vietnamese wrapper is cold and raw, but the Chinese

one is deep fried. You're both right.

 

Sandra

 

> The Vietnamese restaurants in my area call the uncooked rolls " garden "

> rolls.

>

> Lori

>

> <I just wanted to mention that if they're fried, they're not " officially "

> spring rolls. They'd normally be called egg rolls, but obviously that's

> not quite right in this instance. Spring rolls are cold, with raw

> ingredients and wrapper.

>

> Really? So what are those things that get served at Chinese Restaurants

and

> are called by them " spring rolls " ? They also fry them or stir-fry them,

and

> the ingredients inside are cooked. Wouldn't an egg roll have to be made

with

> an egg-based wrap? These were made with the rice-based wrap, which in the

> front said " spring roll wrap " and in the back had 3 different recipes for

> spring rolls, and they were all fried at the end. Is this just a big

> " westernalization " ? (our calling them " spring rolls " ) where did you learn

> the difference? Sorry for all the question, you really made me curious.

>

> Hugs,

>

> " My darling girl, when are you going to understand

> that being normal isn't necessarily a virtue.

> It rather denotes a lack of courage! "

>

> Aunt Frances in Practical Magic

>

>

>

> For more information about vegetarianism, please visit the VRG website at

http://www.vrg.org and for materials especially useful for families go to

http://www.vrg.org/family.

>

>

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Thank you Sandra!

 

Hugs,

 

" My darling girl, when are you going to understand

that being normal isn't necessarily a virtue.

It rather denotes a lack of courage! "

 

Aunt Frances in Practical Magic

 

 

 

 

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