"amalia" > wrote in message
news:LCWgb.522000$Oz4.379657@rwcrnsc54...
> "Steve Wertz" > wrote in message
> ...
> > On Wed, 08 Oct 2003 07:41:54 GMT, "Peter Dy" >
> > wrote:
> > I just remembered another englidh namefor the fried ones: Imperial
> > rolls (someone mentioned 'imperial-style' earlier but it didn't sink
> > in).
> >
> > >But my argument was actually this: Egg Rolls are long, super-thick
> things.
> > >They are an American creation. They are made with a large, thick,
wheat
> > >wrapper, which, when deep fried, doesn't get totally crisp -- instead,
> the
> > >outside is often leathery and has small blisters on it, and part of the
> > >wrapper on the inside is still soft and white in color. Egg Rolls are
> what
> > >I grew up eating in crappy Americanized Chinese restaurants in
Cleveland.
>
> These are also an east coast US thing, right? And people dip them in Duck
> Sauce?


I'm guessing they are/were an east coast thing, part of the chop suey & egg
foo young menu. Now that I think of it, sometimes they were crispy on the
outside, but they were always huge, and part of the wrapper on the inside
didn't get crispy.

Peter

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