The Egg Roll That Rolls.

I make a damn good egg roll.

To those who know me, the fact that I'm Japanese is no secret. I tend to boast it loud and clear fairly quickly after one meets me. It happens to be something of which I'm very proud and also hate the fact that I don't look Japanese, like...at all.

Growing up, I often would find myself in the kitchen with my grandmother, helping her with this or that. One such thing was egg rolls. The only reason I know how to make them is because I learned from helping her. So, needless to say, there's no recipe (written down, that is). But, that doesn't mean that the last batch wasn't as good as its predecessor. Believe me, I can throw down on the wok.

Speaking of recipes, there are many a recipe I have no qualms about sharing. This one, however, is different. The one who gets this recipe out of me is going to be one lucky bastard, let's just say that much.

The point of this post is this: I've been watching copious amounts of "Eat Street" on the Cooking Channel lately mostly because I have a special, special place in my heart for street food. How cool would it be to have an egg roll truck?! I seriously sat down today and weighed out the pros and cons to doing it. I don't know if someone would come to a food truck just for an egg roll. I wonder if they might walk away, discouraged that I wasn't a Chinese food truck. I could serve varying types of egg rolls, from the traditional pork, to chicken, vegetarian, and maybe even a dessert one. I'm not sure how I feel about putting fried rice in an egg roll. But, if I'm going to be a food truck that strictly serves egg rolls, it may not be a bad idea. I would definitely want to run in two shifts: Monday-Friday lunch rush and Thursday-Saturday from 11 p.m. - 3 a.m. I would for sure use social media to let folks know my route for the week.

Ugh...maybe this is just another pipe dream...