Message: | Okay, here's a quick-and-dirty explanation. Cha Gio (eggrolls) and Goi Cuon (spring rolls) are two different dishes. Eggrolls are made from grounded meat mixed with tiny glass noodles, mushrooms, etc. (it can vary), wrapped in either rice paper (banh trang - you're right Jerome) or eggroll paper (similar to wonton paper but not as thick), and then deep fried until golden brown. Goi Cuon is made from vermicelli noodles, sliced boiled shrimp, and sliced boiled meat wrapped in rice paper. Bi Guon is a variation of Goi Cuon - instead of the shrimp and meat wrapped with the vermicelli, it is this shredded pork thing wrapped with the vermicelli. Goi Cuon or Bi Cuon are never fried. Le Saigon on Santa Monica and Pho Bac Huynh on Wilshire make decent spring rolls. If you can hit Little Saigon, they'll be even better. In Little Saigon, try Pho 79 or Pho Bolsa to start with. |