"Egg rolls" is a misnomer and I forgot that we have here on this thread a connoisseur audience. For the casing, outer shell, or whatever you want to call it, Mrs. Kalboz used the following prepared dough found at the frozen section of many ethnic markets. Either name the final product was scrumptious as she used organic grass-feed ground beef cooked with spices and served with sweet chili sauce ...





To make Vietnamese Spring Rolls, Mrs. Kalboz uses the edible rice papers …

Photo belongs to Jillian Jungkim