I love football... the weather cooling, sporting your school colors, cheering at a game or yelling at the TV, and naturally, the food... I recruit & train all year to guarantee winning game day grub! What I cook on Saturdays is greatly influenced by game schedule. I particularly like when my Tigers take the field in the evenings , that gives me all day to prep, and doesn't interfere with my Friday evening schedule, cuz I love me some high school ball too! So, several times this Spring I worked on this spring/egg roll recipe. The key, of course, is the filling. I worked with both spring and egg roll wrappers bought from my local Asian Market (BTW the ground pork they sell is far superior, in this recipe,to that purchased at my regular market). I have read varying theories regarding the difference between the two, but nothing conclusive other than diner preference, or in my case, preparer preference. You see, although the spring rolls are much tastier in my opinion, with their delicately thin wrapper, the thicker egg roll wrappers are far more pliable and easier to work with. I fried both batches pictured here, and recommend the spring roll wraps for baking. I use this basic recipe as the "base" of this dish, and have rotated shrimp, pork, chicken and a veggies-only version. Don't overlook the dipping sauce(s), I use Spicy Mustard, Sweet & Sour and Gingered Soy! Go Fry Win!