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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?