egg roll skins/wrappers

[Anonymous]

So ... all egg rolls now seem to be in wrappers that I would consider to be spring roll wrappers, not egg roll wrappers. I remember years ago, maybe 20, maybe 30 or so, egg roll skins were different -- less flaky, fewer layers, a bit chewy, and had a subtly dimpled texture. Do these egg rolls exist anywhere anymore?

[Anonymous]

Make your own. Cook in very hot lard for best results.

[Anonymous]

Anonymous wrote:Make your own. Cook in very hot lard for best results.

But can I find the skins? Will a place like H mart have the ones I'm looking for?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Make your own. Cook in very hot lard for best results.

But can I find the skins? Will a place like H mart have the ones I'm looking for?

Have no idea. Just make my own wraps for them with flour, butter, little water, seasoning and salt. Might try some Asian stores in the cooler sections.

[Anonymous]

Do you mean like, a rice paper wrapper for spring rolls vs a flour wrapper that is fried?

[Anonymous]

Anonymous wrote:Do you mean like, a rice paper wrapper for spring rolls vs a flour wrapper that is fried?

This is the difference. You can buy egg roll wrappers (and spring roll wrappers). I think the key is marketing right now - everyone is intolerant to gluten soo it’s easier for places to use the rice paper.

[Anonymous]

Vietnamese spring rolls are fresh, rice wrappers filled with fine noodles, crunchy fresh vegetables, herbs.
Thai spring rolls are cooked and fried, more like an egg roll.
Chinese egg rolls are minced veg wrapped in floury wrapper and fried.
Filipino wrappers are filled and fried.

Maybe figure out which one you are looking for

[Anonymous]

^ correction - the floury egg rolls are American invention. They have the blistered bumpy exterior.

GUI cuon are the fresh “spring rolls” in rice wrappers but they aren’t actually spring rolls

[Anonymous]

What kind of chinese restaurants are you goin to? When I get American Chinese it's pretty much always from the kind of place with a counter, minimal (if any) seating, and a big picture menu board. My egg rolls are the same as they always were.

Maybe you're going to bourgie Chinese places that are trying to make their egg rolls seem healthier? Check out Mayflower, Hong Kong Carry Out, Mr. Chen's, Chen's Gourmet, or TNR Cafe. These are all good American Chinese places that would almost certainly have the old school egg rolls.

[Anonymous]

Anonymous wrote:What kind of chinese restaurants are you goin to? When I get American Chinese it's pretty much always from the kind of place with a counter, minimal (if any) seating, and a big picture menu board. My egg rolls are the same as they always were.

Maybe you're going to bourgie Chinese places that are trying to make their egg rolls seem healthier? Check out Mayflower, Hong Kong Carry Out, Mr. Chen's, Chen's Gourmet, or TNR Cafe. These are all good American Chinese places that would almost certainly have the old school egg rolls.

+1. Old school egg rolls are an American Chinese thing

[Anonymous]

Wegman's has dumpling wrappers in the freezer section with the international foods. We thaw them and use them for a variety of sins. Pan fry or air fry as we don't have a deep fryer.

[Anonymous]

HMart has them.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Make your own. Cook in very hot lard for best results.

But can I find the skins? Will a place like H mart have the ones I'm looking for?

Safeway has them. Most grocery stores should. They were in the refrigerated produce section at my Safeway.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Do you mean like, a rice paper wrapper for spring rolls vs a flour wrapper that is fried?

This is the difference. You can buy egg roll wrappers (and spring roll wrappers). I think the key is marketing right now - everyone is intolerant to gluten soo it’s easier for places to use the rice paper.

OP here. I bet this is it! The egg roll wrappers I loved as a kid are chewy -- the spring roll wrappers are not. It's the gluten.

[Anonymous]

Anonymous wrote:^ correction - the floury egg rolls are American invention. They have the blistered bumpy exterior.

GUI cuon are the fresh “spring rolls” in rice wrappers but they aren’t actually spring rolls

OP here. This is exactly what I've been craving.