Originally Posted by kingalien

Here in LAX where Asian restaurants are aplenty, spring and egg rolls are consistently along what Cholula described, that is, defined by the type of wrapper. I personally rather have an egg roll than a spring roll as the latter tends to be more greasy or maybe the egg roll wrapper just soaks up the oil more efficiently . I might get some grief about this but one of the better egg rolls are the ones served at Jack-in-the-Box, a fast food chain in the States.