Name: Spring Rolls (Chunjuan)
Cuisine: China
Ingredients: egg; roasted szechwan peppercorns; pork chops; scallions; soy sauce; salt; sesame oil; peanut; shreds; boiling water; cooking oil; garlic; shreds; cabbage; eggs; rice wine vinegar; cornstarch; tree ears; shreds; egg; scallions; hot pepper oil; tree ears; hot pepper flakes; egg; peanut oil; eggs; dried tree ears; cabbage; egg roll skins

Flavor: Unique — Meal: Almost in Advance, Fried — Meal: One-Dish

What a travesty most American egg rolls are! They have the drab, sour taste of overcooked celery; any other ingredients are anonymous, flavorless, and mushy. Authentic Chinese spring rolls like Mrs. Chiang’s, with their crisp skins and savory filling, seem like a completely different order of food.

Most spring rolls made in America are wrapped in skins made from a relatively heavy egg noodle do