-=> Quoting Nancy Backus to Jim Weller <=-

 JW> Vietnamese spring rolls

are quite small and narrow.

My grandkids are very fond of cold ice paper wrapped summer rolls
and lettuce wraps too when the weather is hot.

 NB> harumaki... 
 
 JW> are wider.

 NB> Fu's / they're about 4-5 inches long, a couple inches across,
 NB> flattened at the ends

Cheap Canadian-Chinese cafes in western Canada often serve giant egg
rolls. They are about 2 to 2 1/2" thick and at least 6-8" long. These
egg rolls are dipped in batter before being deep fried so they are
very filling.

 NB> Fu's sauce is soy sauce and rice vinegar, with a bit of chopped
 NB> onion... makes a good sauce to mix with wasabi instead of straight soy
 NB> sauce, too... 

I like sharp mustard on mine.

Here's a different filling from another country:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lumpia, Pampango Style
 Categories: Filipino, Appetizers. Snacks, Pork
      Yield: 15 Servings
 
    1/4 c  Vegetable oil
      3    Cloves garlic, chopped
      1 lg Onion, sliced
      1 lb Pork, sliced small and thin
      2 c  Sweet potatoes, cubed 1/4"
      2 c  Red potatoes, cubed 1/4"
      2 c  Green beans, chopped 1/4"
      2 c  Carrots, cubed 1/4"
      3 c  Cabbage, shredded
    3/4 c  Chicken broth
           Salt and pepper to taste
           Philippine lumpia wrappers
           (thin egg roll wrappers)
 
  Using a 6 to 8 quart saucepan, saute garlic in oil. Add onions and
  sliced pork. Cover and cook until meat is tender. Season with salt
  and pepper. Add sweet and red potatoes, cooking until slightly
  tender. Add green beans, carrots and cabbage. Mix well. Add broth.
  Continue cooking with occasional stirring until vegetables are
  tender. Remove from heat. Drain in a colander and cool.
  
  Separate wrappers from each other. Keep covered with a damp cloth.
  Place 2 to 3 heaping tablespoons of cooked mixture on a wrapper.
  Fold once horizontally. Next, fold in both ends and roll. Wet
  edges with water to seal. Deep-fat fry. Serve hot or keep warm by
  placing on a hot tray, uncovered. Makes 30 egg rolls.
  
  Serve with a dipping sauce of vinegar, salt, pepper, and crushed
  garlic. May be frozen before frying. Lay egg rolls in a single
  layer on a cookie sheet, allowing space between each. Freeze. When
  frozen, pack together in a plastic bag.
  
  Blanca G. Calanog
 
MMMMM

Cheers

Jim


... Are Cheeseburger Spring Rolls Really Necessary?

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