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Spring Rolls

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FOOD
May 9, 1990 | By Andrew Schloss, Special to The Inquirer
Its brittle skin cracks between the teeth like a single sheath of porcelain, but underneath, amid corkscrewed sprouts and chunks of shrimp, percolate juices so spicy and sweet as to turn a spring roll into one of the tastiest tidbits in all cuisine. Neither substantial enough to be called an entree nor elaborate enough to rank as serious food, spring rolls are little more than taste teases. But fun food doesn't come any better. Spring rolls (which are cousins of the familiar egg rolls from many Chinese restaurants)
FOOD
September 26, 1997 | by Theresa Conroy, Daily News Staff Writer
Editor's note: Our new dining feature, "My dinner with . . . " takes us each week to the favorite restaurant of an interesting person from our town and beyond. They were tough times, those years before Meredith Rainey discovered Vietnam restaurant. These were days without those spring rolls and plum sauce concoction. Hours spent without the curative benefits of thick black coffee laced with even thicker milk. Weeks without seeing rice vermicelli worth its salt. Finally, a friend took Rainey, a Pennsylvania Ballet dancer, to try this great place on 11th Street.
NEWS
April 12, 2013
A dozen places to get your cheesesteak on, kinda: Sampan: Bao buns (Cantonese dumplings), $7. 124 S. 13th St., 215-732-3501, sampanphilly.com. Iron Hill Brewery: Egg rolls, $10.95. Multiple locations, ironhillbrewery.com. Noir: Pot pie, $12. 1909 E. Passyunk Ave., 267-319-1678, noirphiladelphia.com. Del Frisco's: Dumplings, $16. 1426-1428 Chestnut St., 215-246-0533, delfriscos.com. Sullivan's: Egg rolls, $13. 700 W. Dekalb Pike, King of Prussia, 610-878-9025, sullivanssteakhouse.com.
ENTERTAINMENT
July 7, 2011 | We were there: 5:37 p.m., pregame., fleiscb@phillynews.com
Outlet: HARRY THE K'S We were there : 5:37 p.m., pregame. Wait to get seated: 19 minutes. Order: Appetizer sampler and chicken Caesar salad. Cost: $28, plus tax and tip. Phindings: The Phoodster wanted a change from standard CBP dining (read: Using a trash can as a table). Harry The K's is the full-service eatery at the base of the left-field scoreboard. It's named in honor of legendary Phils' "voice" Harry Kalas. My $16 appetizer sampler consisted of four chicken wings, two cheesesteak spring rolls and the queso fundido, a nacho-esque bit of business.
ENTERTAINMENT
July 12, 2012 | By Maureen Fitzgerald and INQUIRER FOOD EDITOR
Here is an excerpt from the blog "My Daughter's Kitchen. " From the time my children were in grade school, their favorite takeout dinner, hands down, was the vermicelli noodles and chicken topped with spring rolls from Vietnam Restaurant in Chinatown. I don't mean to suggest that they were super adventurous eaters, because they weren't. But my husband used to bring home this dinner for the two of us, and soon enough the kids wanted to taste what their parents were eating.
NEWS
January 21, 1998 | by Beth D'Addono, For the Daily News
Somsak Pramojanee and his wife, Pam, spend a lot of time on the road - driving between their two Thai restaurants, the original in Voorhees and their second location in Cherry Hill. Both restaurants have the same menu and chef Pam's commitment to preparing authentic Thai cuisine, without the use of MSG or other artificial flavor enhancers. A recent visit to the restaurant's newer location delivered a first-rate experience, rich with the flavors that dominate Thai cuisine - basil, curry, coconut, garlic, lemon grass and plenty of chili.
ENTERTAINMENT
December 16, 1988 | By Gerald Etter, Inquirer Food Writer
Kadoya, at the tucked-away Center City intersection of Juniper Street and Drury Lane, is a diminutive and delicate restaurant that is as Japanesque as possible. The restaurant is so tiny (even though it boasts it can seat nearly 30 patrons) that if all of the diners coughed at the same time, the partitions that separate the tables likely would come tumbling down. What Kadoya lacks in space, it makes up for in content. It not only serves some pretty decent Japanese food at reasonable prices, but when the cost of various menu items are compared with prices at other Japanese restaurants, they actually appear quite inexpensive.
FOOD
June 17, 2004 | Beth D'Addono FOR THE INQUIRER
At first meeting, Didier Corlou seems as French as a chef born along Brittany's rocky coast could ever be. His English is thickly accented, his gestures reminiscent of everyday Breton life. Yet it doesn't take long to discern that Corlou, by nature, is also Vietnamese, born of a deep love for his adopted home. Corlou, 48, the executive chef at the famed Sofitel Metropole in Hanoi, was in Philadelphia the first week of June to share the cuisine of his beloved Vietnam. Working with executive chef Sylvain Harribey at the Sofitel Philadelphia, Corlou created a menu that demonstrated his ability in the kitchen and his deep regard for unadulterated Vietnamese ingredients.
ENTERTAINMENT
February 1, 1991 | By Gerald Etter, Inquirer Food Writer
Shing Kee, a new restaurant on the southern fringe of Chinatown, might not win any awards for its decor or surroundings, but what it lacks in atmosphere, it more than makes up for in its food. The restaurant is housed in a modest and unadorned rectangular room. Outside, huge mounds of construction earth line the curbside. Comfortable booths occupy one side, while family-style circular tables are arranged along a mirrored wall on the other. What brightens up this otherwise drab dining room are the colorful plates of well-prepared food.
NEWS
July 9, 1997 | by Beth D'Addono, For the Daily News
It's always a bonus to find a neighborhood Chinese restaurant that is a cut above the chow mein chuck wagons that too often pass for the real thing. Despite its decor of red dragons and paper lanterns, Haddonfield's Oriental Pearl offers a fresh take on standard Chinese fare, with an extensive menu of traditional dishes spiced up with a few Vietnamese entrees. Our recent dinner visit to the Oriental Pearl was on a summer night pleasant enough to find two tables of patrons dining al fresco in front of the restaurant's front door.
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ARTICLES BY DATE
NEWS
May 7, 2015 | By Aaron Carter, Inquirer Staff Writer
Zach Hare was about 8 years old when he stumbled across what would become his ticket to collegiate athletics. After Spring-Ford dominated Methacton, 12-4, Tuesday in a Pioneer Athletic Conference semifinal at Owen J. Roberts, the senior midfielder recounted the day he found buried treasure. "I actually found a lacrosse stick in my garage one day," said Hare, who scored two goals and added an assist. "I asked my dad what it was, and he said it was his stick from college. And it kind of all took off from there.
NEWS
March 20, 2015
The truck: The dumpling has landed, folks. The missing link in Philly's food-truck scene. Mobile. Boiled. Fried. Go traditional or branch out with a specialty. Also, there are spring rolls. Welcome to Dump-N-Roll, the sandwich-n-taco alternative. Taste test: Peter Tong, who has been cooking for about 10 years, including stints at Susanna Foo and Morimoto, agreed to whip up some dumplings for us yesterday at the mobile-food commissary in Brewerytown. We were not disappointed.
SPORTS
January 5, 2015 | By Mark Macyk, Inquirer Staff Writer
It was all Spring-Ford on Saturday at the Canner Duals in Biglerville. The Rams swept all five of their matches and Ryan Hayes (120 pounds), Hunter Mitch (126), Matt Krieble (138), Nick Beauchamp (145), Frankie Krauss (160), Brendan Zimmie (195), and Zachary Dorsey (285) each recorded five individual wins. Spring-Ford defeated West York, 70-6; Red Land, 58-6; Northeastern, 75-6; and Biglerville, 66-6. The Rams then topped Saucon Valley, 55-15, in the final. Dorsey and Hayes both recorded sub-one-minute pins in their final bouts.
SPORTS
January 17, 2014 | By Tim McManus, Inquirer Staff Writer
Frankie Krauss' opponent could only pound the mat in frustration. Krauss, a 160-pound wrestler for Spring-Ford, had just scored two late points to pull out a decision Wednesday in the third bout of the night. It was still early, but it turned out to be the moment the dam burst. After dropping the first match, Spring-Ford won the next seven weight classes en route to a 37-16 victory at Owen J. Roberts in a Pioneer Athletic Conference match. That's the kind of roll the Rams (10-0, 5-0)
NEWS
April 12, 2013
A dozen places to get your cheesesteak on, kinda: Sampan: Bao buns (Cantonese dumplings), $7. 124 S. 13th St., 215-732-3501, sampanphilly.com. Iron Hill Brewery: Egg rolls, $10.95. Multiple locations, ironhillbrewery.com. Noir: Pot pie, $12. 1909 E. Passyunk Ave., 267-319-1678, noirphiladelphia.com. Del Frisco's: Dumplings, $16. 1426-1428 Chestnut St., 215-246-0533, delfriscos.com. Sullivan's: Egg rolls, $13. 700 W. Dekalb Pike, King of Prussia, 610-878-9025, sullivanssteakhouse.com.
SPORTS
March 4, 2013 | By Kate Harman, For The Inquirer
Shelby Mueller isn't one to come out of a game. A forward for the Spring-Ford girls' basketball team, Mueller has taken her fair share of bumps and bruises this season and played through it all. So when she hobbled off the court with a little less than five minutes to play in the third quarter because of an ankle injury, the look on her face told everyone at the Pavilion she wasn't happy about it. The look on her face as she trekked to...
SPORTS
February 28, 2013 | By Tim McManus, INQUIRER STAFF WRITER
Once in a while, Brittany Moore explained, the Spring-Ford girls' basketball team holds an impromptu dance party in the locker room to pump itself up for game time. But if you hung around the locker-room area Wednesday expecting to hear a bit of the Harlem Shake, or any other top-40 hit, you were out of luck. "We didn't dance today," Moore said. "It's getting a little more serious now. " Spring-Ford looked the very definition of a serious team in a 63-30 rout of West Chester Rustin in a PIAA District 1 Class AAAA semifinal at Norristown.
ENTERTAINMENT
July 12, 2012 | By Maureen Fitzgerald and INQUIRER FOOD EDITOR
Here is an excerpt from the blog "My Daughter's Kitchen. " From the time my children were in grade school, their favorite takeout dinner, hands down, was the vermicelli noodles and chicken topped with spring rolls from Vietnam Restaurant in Chinatown. I don't mean to suggest that they were super adventurous eaters, because they weren't. But my husband used to bring home this dinner for the two of us, and soon enough the kids wanted to taste what their parents were eating.
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