I can see them liking this appetizer in New Jersey but it seems a little heavy here in California. The rolls come with a hot mustard sauce and a really good East Coast sweet sauce made with plum sauce, pineapple juice, vinegar and honey. Shanghai spring rolls. The wrappers are very thin and come perfectly fried to a light crusty crunch. Inside is a delicious, fresh-tasting filling of mushrooms, cabbage, sprouts, and more.
Most spring rolls are tired affairs overdone in hot oil.
These, however, set the standard for what great spring rolls should be. Wai Wai's Coca-Cola chicken. The hint was too sotto voce for me to pick up, but the sweetish, mild, nonspicy red sauce was a fit accompaniment to the meat and vegetables. Genghis Khan lamb. What the leader of the Mongol hordes has to do with this lovely plate of tender slices of spicy lamb, I have no idea.