Here's a real challenge for you hounds: does anyone have a recipe for the wrappers of a Taiwanese spring roll? I don't even know if these are able to be made in a home kitchen, but thought I'd give it a try. In Mandarin they are "chun juan," or literally spring rolls.
Taiwanese spring rolls are not deep fried like egg rolls, nor are they served cold like Vietnamese spring rolls. They're sort of more like a burrito. The skin is very thin, opaque off-white, and slightly spongey with visible tiny holes in it (that is to say, more like a wonton wrapper and less like a Vietnamese spring roll wrapper). It's very thin and almost see through around the edges.
Classic fillings include slivers of: carrots, bean sprouts, pork, and a sliced plain egg omlet. All this is topped with a crunchy mix of sugar and peanut powder, wrapped up, and served hot.
The fillings are easy enough to make, but the skin eludes me. Does anyone know what's in it?