Okay. I attempted to make some Spring Rolls the other night...like the ones I get at a local place, Little Siagon. Then as i was reading the different recipies i noticed that many people were using "Egg Roll" and "Sring Roll" interchangeably. What is the deal with that?
Secondly, For those who still think a Spring roll is rice/sheet paper with romaine, cilantro, bean sprouts, carrot, and noodles with your choice of protein, what are some tips on how to manage them. I found the assembly process tedious and the "rice sheets" hard to work with.