Originally Posted by techgirl
Since we are all over the map here...
* Love the J-i-t-B egg rolls... about as good as a fast-food egg roll can get. ^
* 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?
On Topic: I much prefer the thicker wrapper of the egg roll vice the translucent, flakier spring roll. My half-Hawaiian, half-Chinese wife thinks I'm nuts.
Some of the best egg tarts I found living three years in Hong Kong were, interestingly enough, made by Kentucky Fried Chicken. The recipe, I'm told, was one of the original great ones from a chef in Macao who sold it to KFC. Mmmm. Good. And I don't really like egg tarts! ^