[Sca-cooks] vietnamese eggrolls?

[Nicolas Steenhout]

>Anyway, does anyone know the secret to these eggrolls? they have a very
>thin wrapper and are deep fried and seem sweeter than regular egg or
>spring rolls. I don't even know what they are called (and I'm a bit too
>shy to ask...)

I know these as "Imperial rolls".  The wrapping is rice "paper", available
in most asian grocery stores.  Several layers upon each other, wet with a
bare sprinkle of oil.

Do not confuse with "Spring rolls", which are similar, except that they
aren't cooked, and often contain shrimp.

Muiredach mac Loloig
Rokkehealden Shire
aka
Nicolas Steenhout
"You must deal with me as I think of myself" J. Hockenberry