Originally Posted by prspad
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
Reason I like the egg rolls is that we made similar ones back home in the east when I was a kid....I think you stole the recipe
so about sharing that Sydney apt...jk.
Originally Posted by techgirl
Since we are all over the map here...
* Speaking of Asian egg desserts, what about egg custard tarts? (I've dragged many a FTer around various street vendor carts around Hong Kong and Macau in search of the best fresh tart.)
* What is the whole convention on fried vs. non-fried spring rolls? Is it cultural?
Egg tarts are great especially when fresh. The Asian bakeries here have two kinds, the regular flaky crust kind and another called Portugese egg tart which has what seems like a normal pie crust.
As for the non-fried rolls, mostly served in Vietnamese restaurants which also serve the traditional fried spring rolls - these tend to have mostly meat compared with the Chinese type that have veggies only or veggie and meat.