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.
Originally Posted by Cholula
I agree that most of the Spring Rolls I've had have been exceptionally greasy. I think it's that rice paper skin that sucks up the grease.
prspad....didn't your ex-company have the contract with Jack-in-the-Box for their egg rolls?
Cholula, you know too much!!! I made many, many $$$ from the egg rolls that my company makes for J-i-t-B! Every time customers like
kingalien eat my egg rolls, I throw a thicker steak on my barbie! God Bless the USA and Free Enterprise... I'm off to Prague tomorrow with the family for a couple weeks of R & R. I plan to tip a glass of Pilsner Urquell to Toast in absentia all those consumers who scarf up my products and allow me to own an apartment in Sydney, travel extensively, pay college tuition in one payment and just plain live the good life! Hell... They can even douse the stuff I make in Cholula Hot Sauce if it causes them to consume more!
