Talk:Goi cuon

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      Tương

      Aren't they dipped in tương? Or is Hoisin sauce used sometimes as well? Badagnani 22:02, 4 November 2007 (UTC)

      Keyword: Sometimes - Anonymous April 1, 2008 3:00P.M. —Preceding unsigned comment added by Skillz4Realz (talkcontribs) 22:41, 1 April 2008 (UTC)
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      Page title

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      Badagnani (talk) 00:17, 26 July 2008 (UTC)

      It seems to me that we should just title this page "Goi Cuon" since there are too many regional/brand variants in the English-language name. This page should be titled "Goi Cuon" and have all the other names redirect to it. Just a thought. --—Preceding unsigned comment added by Pygmypony (talkcontribs)

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      Timeline

      "Since the early 21st century, summer rolls have become a popular food item in Western culture."

      I definitely remember eating these in the late 20th century. (as far back as the early 1990s.) —Preceding unsigned comment added by Pygmypony (talkcontribs) 01:50, 16 November 2008 (UTC) Pygmypony (talk) 02:18, 3 December 2008 (UTC)

      Since no one objected, I went ahead and changed it. Pygmypony (talk) 05:33, 8 December 2008 (UTC)

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      Aussies call it "Cold Rolls"?

      I'm from Sydney Australia, and we've always called them "Fresh Spring Rolls", "Spring Rolls" are the fried ones. I didn't want to edit the article in case the majority vote is for "cold rolls".

      twinqletwinqle (talk) 13:10, 13 December 2008 (UTC)

      I have edited it, as I agree - I took a straw poll amongst 50+ Aussies and no-one had ever heard of "cold rolls". —Preceding unsigned comment added by 90.202.185.26 (talk) 18:11, 18 August 2009 (UTC)

      In Melbourne they're called Rice Paper Rolls —Preceding unsigned comment added by 203.0.223.244 (talk) 01:37, 24 November 2010 (UTC)

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      Last modified on 26 February 2013, at 09:31