Cooking Q&A with Peter Gordon   Peter Gordon: When East meets
West  By Peter Gordon  Add a comment   Today's spring rolls are
worlds apart from their genesis in China. Photo / New Zealand
Woman's Weekly  Today's spring rolls are worlds apart from their
genesis in China. When I first came to New Zealand years ago I
used to buy a couple of "spring" rolls for my lunch. The other
day I bought a spring roll and it was as different as chalk and
cheese from what I used to buy. It was about 7cm long, quite
thin and deep-fried, which made me quite nauseous later on. The
ones I used to buy years ago were about 13cm long, about 2cm
thicker and chock-full of cabbage. The outer was quite crisp and
certainly not sickly to eat. Do you think that I was eating
cabbage rolls and that they were just incorrectly named as
"spring" rolls? Hoping you can enlighten me.  - Tony Lawson
Spring rolls, chow mein, chicken tikka masala ... Three dishes
that conjure up a sense of authenticity - but in reality they
are mostly constructs of