-=> Quoting Jim Weller to Nancy Backus on 07-29-19  22:43 <=-

 JW>> Vietnamese spring rolls

 JW> are quite small and narrow.

That depends on who is making them... locally the Vietnamese restaurants
make them fairly fat, just with the non-fried wrappers... if fried, they
do tend to be a little smaller and more narrow....  

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

If I didn't have trouble digesting the raw versions (especially the
lettuce) I'd like them well enough....
 
 NB>> harumaki... 
 JW> are wider.
 NB>> Fu's / they're about 4-5 inches long, a couple inches across,
 NB>> flattened at the ends

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

I don't really do Fu's justice... they are so much better than any we've
had anywhere else... very very tasty, and cooked just right....
 
 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... 

 JW> I like sharp mustard on mine.

As do I, when I have the egg rolls anywhere else... 

ttyl         neb

... For real sponge cake, borrow all ingredients.

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