The same throughout China. I've never seen in China what is commonly referred to as an "egg roll" in U.S. western-style Chinese restaurants, i.e., that thick cylinder of deep fried, bubbly dough surrounding an amorphous mass of unidentifiable meat and vegetables. I have, however, enjoyed true Chinese-style spring rolls with the same insanely hot mustard that many of the western-style U.S. Chinese restaurants serve. Mmmmm -- I love that mustard!