Egg rolls

　　5、鸡蛋卷。

　　Egg rolls are thick, deep-fried rolls of dough filled with meat and vegetables. Even for our Chinese people, they are too greasy. Similarly, we have spring rolls, and just as its name implies, they should be eaten now, in the spring time. Spring vegetables like bean sprouts and Chinese chives can be put in thin dough rolls (not fried ones). Sliced carrots and chopped omelets can also be added as fillings.

　　鸡蛋卷是用面皮包着肉和蔬菜，裹成厚卷，然后油炸而成。但是即使对中国人来说，这道菜也太油腻了。类似的，我们有春卷，而正如这道菜的名字所暗示的那样，应该在春天吃。用薄面皮把豆芽菜和韭菜等春天的时令蔬菜卷起来(不是油炸的)。切片的胡萝卜和剁碎的煎鸡蛋也可以作为馅料。