Familiar flavors springing up in non-Asian rolls

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