Quote:
Originally Posted by graciegirl
I think of spring rolls as another separate thing from pot stickers.
The reason I ask is that the first time I had pot stickers was when we were invited to a celebration by a Vietnamese couple, they served pot stickers.
Pot stickers are kind of wet and sticky and usually have pork inside and spring rolls usually have chicken or vegetables and they are dry on the outside, or at least that is what I have always thought and I am no expert on Asian food. I do like it, but I have to be careful because of my shellfish allergy. So I make it at home or buy it frozen so I can see what is in it.
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We have off the boat Vietnamese in our family, her rolls have no meat, uses rice paper, and her kimchi will knock your socks off. She will only cook What has been passed on for generations. She refuses to add or change. Her Pho is the best I have had since Vietnam. her children all born in US only changes recipes when she is not in their house, but never adds meat to their rolls. That why I equate them to spring rolls. She has never made a pot sticker, rice paper would not allow, but In my head I can hear her saying why waste time, too little filling, just make right way, ROLLS