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.

"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.

An egg roll uses won ton wrappers; a spring roll uses the rice papers.
Spring rolls *can* be fried. I suspect that's what you're going for.

kili

"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

Peter Aitken wrote on 20 Aug 2005 in rec.food.cooking

> "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.
>
>

I thought summer rolls were the not cooked rice wrapper roll. And spring
rolls were deep fried rice wrapper roll.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Mr Libido Incognito" > wrote in message
...
> Peter Aitken wrote on 20 Aug 2005 in rec.food.cooking
>
> > "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.
> >
> >
>
> I thought summer rolls were the not cooked rice wrapper roll. And spring
> rolls were deep fried rice wrapper roll.
>

AFAIK, Spring Rolls can be cooked or not cooked. Summer rolls????????
Never had one. Don't know.

kili

"Mr Libido Incognito" > wrote in message
...
> Peter Aitken wrote on 20 Aug 2005 in rec.food.cooking
>
>> "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.
>>
>>
>
> I thought summer rolls were the not cooked rice wrapper roll. And spring
> rolls were deep fried rice wrapper roll.
>

You may be right - I am having a hard time remembering precisely! I am sure
however that I have had raw spring rolls, not to say thay are always raw.


--
Peter Aitken

In article >, ravinwulf
> wrote:

> 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

> anybody know what the difference is between and egg roll and a spring
> roll?

Go for the rice paper.
Egg rolls are deep fried; spring rolls, AFAIK, are fresh. Often
accompanied by hoisin sauce.
--
-Barb, <http://www.jamlady.eboard.com> 8/18/05, State Fair Foundation event --
a fun evening! And a hot August night on 8/19.

On Sat, 20 Aug 2005 16:49:15 GMT, Mr Libido Incognito wrote:

> I thought summer rolls were the not cooked rice wrapper roll. And spring
> rolls were deep fried rice wrapper roll.

) Did you just make that up?

"sf" > wrote in message
...
> On Sat, 20 Aug 2005 16:49:15 GMT, Mr Libido Incognito wrote:
>
>> I thought summer rolls were the not cooked rice wrapper roll. And spring
>> rolls were deep fried rice wrapper roll.
>
> ) Did you just make that up?

He didn't. That's how I know them, too. As Casey Stengel said, "You can look
it up!"

Plus, I like to soften my rice paper rounds by brushing them with water
instead of dipping them. Works better for clumsy me. Also, I make spring
rolls in the oven instead of deep frying. A brush with peanut oil and a bake
in a hot oven is a lot less work than frying.

David

sf wrote on 20 Aug 2005 in rec.food.cooking

> On Sat, 20 Aug 2005 16:49:15 GMT, Mr Libido Incognito wrote:
>
> > I thought summer rolls were the not cooked rice wrapper roll. And
> > spring rolls were deep fried rice wrapper roll.
>
> ) Did you just make that up?
>

No. I saw or read it somewhere.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Melba's Jammin'" > wrote in message
...
> In article >, ravinwulf
> > wrote:
>
>> 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
>
>> anybody know what the difference is between and egg roll and a spring
>> roll?
>
> Go for the rice paper.
> Egg rolls are deep fried; spring rolls, AFAIK, are fresh. Often
> accompanied by hoisin sauce.
> --

funny how the names for products change, depending on where you live...

In Australia (or at least in Sth Australia where I live), spring rolls are
the fried rolls wrapped in rice paper (or spring roll wraps as they're
called here) and cold rolls (often called Vietnamese cold rolls) are the
ones made with spring roll wrappers which have just been soaked enough to
make them pliable (and are normally served with hoisin type sauce)

We don't have anything called egg rolls here
Cheers mates :-)
Maria

"MG" > wrote in
:

>
> funny how the names for products change, depending on where you
> live...
>
> In Australia (or at least in Sth Australia where I live), spring rolls
> are the fried rolls wrapped in rice paper (or spring roll wraps as
> they're called here) and cold rolls (often called Vietnamese cold
> rolls) are the ones made with spring roll wrappers which have just
> been soaked enough to make them pliable (and are normally served with
> hoisin type sauce)
>
> We don't have anything called egg rolls here
> Cheers mates :-)
> Maria
>
>

Iirc, American egg rolls are the same as our spring rolls. They're not
made with rice paper, afaik. The cold ones, in Victoria, are known as rice
paper rolls or summer rolls. I've never seen one fried.

K
--
nil illegitimi carborundum

On Sat, 20 Aug 2005 04:25:06 -0500, ravinwulf wrote:

> 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.

When I made egg Rolls and pizza rolls, I used Egg roll wrappers bought in
the supermarket. they seemed to hold up to a denser filling then the rice
wrappers.

I would make a batch of filling, grab 1-2 packages of the wrappers and roll
away. freeze them uncooked on a cookie sheet and package in a ziplock bag
once frozen. then just pop them out, nuke for 45 seconds , and pop in the
deep fryer. I tried frying them straight from the freezer but they got way
too dark on the outside and a cold still frozen middle.
After some experiments in the microwave, i found for MY micro, 45 seconds
worked great.

Dont forget the plum Sauce! (and marinara for the pizza rolls)

Amarantha wrote on 21 Aug 2005 in rec.food.cooking

> "MG" > wrote in
> :
>
> >
> > funny how the names for products change, depending on where you
> > live...
> >
> > In Australia (or at least in Sth Australia where I live), spring
> > rolls are the fried rolls wrapped in rice paper (or spring roll
> > wraps as they're called here) and cold rolls (often called
> > Vietnamese cold rolls) are the ones made with spring roll wrappers
> > which have just been soaked enough to make them pliable (and are
> > normally served with hoisin type sauce)
> >
> > We don't have anything called egg rolls here
> > Cheers mates :-)
> > Maria
> >
> >
>
> Iirc, American egg rolls are the same as our spring rolls. They're
> not made with rice paper, afaik. The cold ones, in Victoria, are
> known as rice paper rolls or summer rolls. I've never seen one
> fried.
>
> K

I've seen and tried spring rolls, summer rolls, egg rolls and lumpia. All
are good and all are similar but different. There's probably 8 or 10
other types of Asian rolls I've never heard of. Hell there's 5 or 6 types
of moon cakes...this I found out last week.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On 22 Aug 2005 00:02:55 GMT, Amarantha wrote:

> Iirc, American egg rolls are the same as our spring rolls. They're not
> made with rice paper, afaik.

You're right, "american" egg rolls are NOT made with rice paper. They
are made with a larger version of won ton wrapper, which is called
(surprise) "egg roll" wrapper .... and they are fried.

On Mon, 22 Aug 2005 04:15:27 GMT, Mr Libido Incognito wrote:

> Hell there's 5 or 6 types of moon cakes...this I found out last week.

Wow! I didn't know. Maybe there's one I'd like after all, because I
haven't liked what I've tried so far.

sf wrote on 22 Aug 2005 in rec.food.cooking

> On 22 Aug 2005 00:02:55 GMT, Amarantha wrote:
>
> > Iirc, American egg rolls are the same as our spring rolls.
> > They're not made with rice paper, afaik.
>
> You're right, "american" egg rolls are NOT made with rice paper.
> They are made with a larger version of won ton wrapper, which is
> called (surprise) "egg roll" wrapper .... and they are fried.
>
>
>
>

The egg rolls I've tried were made with a crepe like batter, briefly
fried. These 'crepe like' wrappers were then filled. rolled up, sealed
and deep fried. At least the homemade ones were. I live in a railroad
city and in Canada.

To me the differences between egg rolls, spring rolls, summer rolls and
lumpia is the wrapper are different and the fillings vary.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Mr Libido Incognito > wrote in
:

Hell there's 5 or 6
> types of moon cakes...this I found out last week.
>

More than that, probably <g>. It's the time of year when I do a bit of
research on mooncakes - Moon Festival is Sept 18 this year. A _lot_ of
them come in through the mail, and those with the whole egg yolks, or
with meat in them are not permitted entry. I have to get information out
to staff on Moon Festival and mooncakes, so I usually look around a bit
on the internet on what's out there. There are a lot of mooncakes for
sale <g>.

There's a lot more out there than the traditional mooncakes now. There's
the snowskin ones - they're not baked, the skin is made from cooked
glutinous rice flour. There are ice cream mooncakes, and coffee
mooncakes, all sorts. There are lower fat, lower sugar versions of the
traditional ones. And mooncakes with birds nest, abalone or shark fin
fillings.

Check out some of the ones mentioned here

http://www.asiacuisine.com.sg/festive/mooncake2005.htm

Mini snowskin rum and raisin chocolate truffle is pretty far from the
traditional mooncake <g>.

I've never tasted any mooncakes, myself. The traditional baked ones with
the salted egg yolk don't appear at all appetising to me, but perhaps a
rum and raisin chocolate truffle one wouldn't be so bad.

Rhonda Anderson
Cranebrook, NSW, Australia

On Mon, 22 Aug 2005 12:18:01 GMT, Mr Libido Incognito wrote:
>
> The egg rolls I've tried were made with a crepe like batter, briefly
> fried. These 'crepe like' wrappers were then filled. rolled up, sealed
> and deep fried. At least the homemade ones were. I live in a railroad
> city and in Canada.
>
> To me the differences between egg rolls, spring rolls, summer rolls and
> lumpia is the wrapper are different and the fillings vary.

Very true. except the term summer roll isn't universal.

On Mon, 22 Aug 2005 14:00:35 GMT, Rhonda Anderson wrote:

> I've never tasted any mooncakes, myself. The traditional baked ones with
> the salted egg yolk don't appear at all appetising to me,

You don't want to. They're very dry and I can't acquire a taste for
them. Haven't heard of any other type, but Alan has - so they're out
there.

Well let me throw in my 2 cents - if its not too late. If you have an
Asian grocery store nearby pick up some lumpia wrappers (used in making
deep fried Philippine-style egg rolls). The lumpia wrappers are a bit
thicker than the rice paper wrappers but no where as thick as
traditional egg roll wrappers. I think they'll give you the light and
crispy texture you're looking for.

Keep the lumpia wrappers damp when you're using them and seal the edges
with water and a bit of cornstarch. Don't over fill them or they'll
split. After they're fried they taste great with hot, sweet Asian
chili sauce - yummy. And don't forget the cold beer to wash them down.

Good Luck,

Steve

Shoulded have added this to my earlier post.

This link might help:

http://www.tribo.org/filipinofood/lumpia.html

On Sat, 20 Aug 2005 13:59:06 -0500, I needed a babel fish to
understand Melba's Jammin' > :

>In article >, ravinwulf
> wrote:
>
>> 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
>
>> anybody know what the difference is between and egg roll and a spring
>> roll?
>
>Go for the rice paper.
>Egg rolls are deep fried; spring rolls, AFAIK, are fresh. Often
>accompanied by hoisin sauce.

as well as Siracchia(sp?) sauce, and peanut sauce.

Peanut is my favorite. I am a big fan of the Vietnamese Pho
restaurants.
----------------------------------------
"Any sufficiently advanced technology is
indistinguishable from magic."
- Arthur C. Clarke