Many chefs will tell you that new food should be introduced to customers in baby steps: Give them something they don’t know with something they do know.But now chefs are finding that if you combine something customers know with something else they know, you could have a real winner—especially if you deep-fry it. And so non-Asian spring rolls are popping up all over the place, filled with Western ingredients that customers already love. They often start as experiments, such as at ...
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