[ This discussion on the nature of New York style egg rolls was split from the LA board at: http://www.chowhound.com/topics/349884 -- The Chowhound Team ]
Just a thought, but those giant egg rolls seem pretty easy to make. Sautee the cabbage until soft with rice vinegar, stock, and maybe some five spice (?), add the pork and cook through, add precooked shrimp. Wrap and deep fry in peanut or sesame oil. Asian markets are so much easier to come by here than at home, and much less intimidating.
Come to think of it, this may resolve one of my similar searches, the illusive chimichanga...
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