The phenomenon of non-Asian spring rolls

07/16/2007 | Nation's Restaurant News (free registration)

Non-Asian spring rolls are showing up on more restaurant menus as chefs experiment with new twists on a traditional food. Chef David Boyle of Philadelphia's Davios rolls cheesesteak ingredients into a spring roll wrapper and deep-fries them, and one of the lobster rolls at Red Rock Bistro in Swampscott, Mass., is wrapped in rice paper and deep-fried with Chinese vegetables.

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