"ravinwulf" > wrote in message
...
>I am planning on making some egg rolls this weekend and, looking
> through my recipes, I'm not sure quite what to do about the wrappers.
> I would like them to have a flaky, thin, crisp almost phyllo-like
> texture; but the recipes I have don't look like they'd turn out that
> way. They seem more like they'd be a won ton like wrapper with a
> single, thicker layer. I also found a number of references to using
> rice papers (banh trang) for wrappers and I suspect that might be the
> thing I want to use to get the texture I'm after. Can someone a bit
> more familiar with Asian ingredients confirm whether those would do
> the trick and, if not, what would? Also, just out of curiosity,
> anybody know what the difference is between and egg roll and a spring
> roll?
>
> Regards,
> Tracy R.

Spring rolls are not cooked. You dip the wrapper briefly in hot water and
wrap it around raw/cooked ingredients. The wrapper is made from rice flour I
believe. Egg rolls are of course deep fried. It is a really good idea to buy
prepared egg roll wrappers. Home made is a real hassle and no better.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm