Is there anywhere to find old school style open-ended eggrolls with burnt edges that are thick and crunchy when you bite into them; full of pork, not just cabbage? I grew up eating these in Montreal (over 20+ years back) although they've disappeared almost entirely from my hometown as well. I'm pretty sure these were an old East Coast staple of Cantonese restaurants during the mid-century boom. We use to eat them religiously with fried rice and dry garlic spareribs every Sunday night and would pass by after school during the week and take out paper bags with containers of thick plum sauce - also not the generic sweet yellow stuff that you find on tables today. Is there anywhere to find this style of egg roll in San Francisco?