Spring rolls

A few months ago, I made some spring rolls for my clients. They were made out of leftovers from dinner. When I returned 3 days later, I found 3/4 spring rolls still in the fridge. When I checked 4 days later, I found them still there. I was told I made them incorrectly.
Ok.
So I was given a new package of spring roll wrappers.. ok.
Two days later, I was given another package of spring rolls. ok, again. I didn't get it.
Then, the next day I was given the correct kind of noodles to put in the spring roll. Ok.
When I received another package of another kind of noodle to put into the spring roll- I was really confused.
THEN, 3 days later I was given a hand made spring roll. With Shrimp.
Ok.
I was to practice with these nice offerings. But my spring rolls didn't look any different than what was given to me!




I then decided to ask Nam,( who was shortly leaving to return to VietNam for a month) to make some Spring Rolls for me.
Guess what? I had him label the different packages for me. Apparently some things are to be used for egg rolls and others are to be used for Spring Rolls. Both are indigenous to Asian food. But they do look different. The egg roll wrappers are slightly thicker in texture- but very slightly. I thought rice was put into the spring rolls but it is actually rice vermicelli.
So, I made a video of Nam assembling some Spring Rolls and yes, he puts leftovers into them as well.


And I think, in the end, while I did everything from filling to folding, and dipping sauce, mine were just as good. The wrapper- ok, maybe that's what makes the difference. You will see how thin the spring roll wrapper looks compared to what I used which was an egg roll wrapper.