Egg Roll Survey
Jun 7, 2005 | 8:23 am
#16
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Originally Posted by kingalien
Here in LAX where Asian restaurants are aplenty, spring and egg rolls are consistently along what Cholula described, that is, defined by the type of wrapper. I personally rather have an egg roll than a spring roll as the latter tends to be more greasy or maybe the egg roll wrapper just soaks up the oil more efficiently 
. I might get some grief about this but one of the better egg rolls are the ones served at Jack-in-the-Box, a fast food chain in the States.
. I might get some grief about this but one of the better egg rolls are the ones served at Jack-in-the-Box, a fast food chain in the States.
Originally Posted by Cholula
I agree that most of the Spring Rolls I've had have been exceptionally greasy. I think it's that rice paper skin that sucks up the grease.
prspad....didn't your ex-company have the contract with Jack-in-the-Box for their egg rolls?
prspad....didn't your ex-company have the contract with Jack-in-the-Box for their egg rolls?
Jun 7, 2005 | 8:42 am
#17
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I've had those before!!
Originally Posted by toryvict
Jun 7, 2005 | 8:53 am
#18
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Since we are all over the map here...
* Love the J-i-t-B egg rolls... about as good as a fast-food egg roll can get. ^
* Speaking of Asian egg desserts, what about egg custard tarts? (I've dragged many a FTer around various street vendor carts around Hong Kong and Macau in search of the best fresh tart.)
* What is the whole convention on fried vs. non-fried spring rolls? Is it cultural?
* Love the J-i-t-B egg rolls... about as good as a fast-food egg roll can get. ^
* Speaking of Asian egg desserts, what about egg custard tarts? (I've dragged many a FTer around various street vendor carts around Hong Kong and Macau in search of the best fresh tart.)
* What is the whole convention on fried vs. non-fried spring rolls? Is it cultural?
Jun 7, 2005 | 10:18 am
#19
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For those travelling to Southern Wisconsin, there is a local restaurant in a northern suburb of Milwaukee (called Fox Point) called Port China.
I grew up there, and still dream about the egg rolls they serve. Giant, filled with pork and vegetables, fried perfectly, and I am pretty sure made with a bit of peanut butter for flavor/texture.
God, I'm hungry now.
Here in LA, my job is to enrich those who make money from the jitb eggrolls as often as possible. Love those 5 packs!
I grew up there, and still dream about the egg rolls they serve. Giant, filled with pork and vegetables, fried perfectly, and I am pretty sure made with a bit of peanut butter for flavor/texture.
God, I'm hungry now.
Here in LA, my job is to enrich those who make money from the jitb eggrolls as often as possible. Love those 5 packs!
Jun 7, 2005 | 10:27 am
#21
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Originally Posted by prspad
Cholula, you know too much!!! I made many, many $$$ from the egg rolls that my company makes for J-i-t-B! Every time customers like kingalien eat my egg rolls
so about sharing that Sydney apt...jk.
Originally Posted by techgirl
Since we are all over the map here...
* Speaking of Asian egg desserts, what about egg custard tarts? (I've dragged many a FTer around various street vendor carts around Hong Kong and Macau in search of the best fresh tart.)
* What is the whole convention on fried vs. non-fried spring rolls? Is it cultural?
* Speaking of Asian egg desserts, what about egg custard tarts? (I've dragged many a FTer around various street vendor carts around Hong Kong and Macau in search of the best fresh tart.)
* What is the whole convention on fried vs. non-fried spring rolls? Is it cultural?
As for the non-fried rolls, mostly served in Vietnamese restaurants which also serve the traditional fried spring rolls - these tend to have mostly meat compared with the Chinese type that have veggies only or veggie and meat.
Jun 7, 2005 | 12:28 pm
#23
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Originally Posted by Points Scrounger
My question is: does anyone actually consume the accompanying mustard?
Jun 13, 2005 | 5:06 pm
#24
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I love the vietnamese imperial rolls(deep fried)so great when you have all of these textures and tempatures going on in one bite!The crunch of the rice paper,the heat of the filling,the coolness of the lettuce,the smoothness of the sauce-oh I think I just decided what to have for dinner!
Jun 13, 2005 | 7:07 pm
#25
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Originally Posted by Points Scrounger
My question is: does anyone actually consume the accompanying mustard?
Jun 13, 2005 | 7:14 pm
#26
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Egg Tarts, Rolls, etc
Originally Posted by techgirl
Since we are all over the map here...
* Love the J-i-t-B egg rolls... about as good as a fast-food egg roll can get. ^
* Speaking of Asian egg desserts, what about egg custard tarts? (I've dragged many a FTer around various street vendor carts around Hong Kong and Macau in search of the best fresh tart.)
* What is the whole convention on fried vs. non-fried spring rolls? Is it cultural?
* Love the J-i-t-B egg rolls... about as good as a fast-food egg roll can get. ^
* Speaking of Asian egg desserts, what about egg custard tarts? (I've dragged many a FTer around various street vendor carts around Hong Kong and Macau in search of the best fresh tart.)
* What is the whole convention on fried vs. non-fried spring rolls? Is it cultural?
Some of the best egg tarts I found living three years in Hong Kong were, interestingly enough, made by Kentucky Fried Chicken. The recipe, I'm told, was one of the original great ones from a chef in Macao who sold it to KFC. Mmmm. Good. And I don't really like egg tarts! ^
Jun 13, 2005 | 9:40 pm
#27
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Originally Posted by Points Scrounger
My question is: does anyone actually consume the accompanying mustard?
I usually make my own hot mustard with Coleman's Dry Mustard and beer...
.
Jun 14, 2005 | 8:29 am
#29
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Originally Posted by frood
Some of the best egg tarts I found living three years in Hong Kong were, interestingly enough, made by Kentucky Fried Chicken. The recipe, I'm told, was one of the original great ones from a chef in Macao who sold it to KFC. Mmmm. Good. And I don't really like egg tarts! ^
The best egg tart I ever had was consumed standing on a street corner in Macau... they had a store that sold all sorts of jerky and an old glass case that kept the fresh tarts turning under a hot light out on the sidewalk. Mmmmmmmmm....
Sep 15, 2009 | 7:13 pm
#30
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I was on my way home from Boaz AL yesterday and passed through Gadsden around lunch time. I saw a sign for an eggroll business and had to stop. I ordered the daily special which was 3 eggrolls and a can of soda for $5.99. I picked 2 "original" and one "chicken". I was shocked at the ingredients of both. The "original" was hamburger, cabbage and CHEESE. The "chicken" was chunks of white chicken meat in a green curry sauce. I'll have to stop by again and get more details, but this was weird. Something about the name and the look of the lady running things said "Korean", but I'm not sure. Anyone else come across unexpected eggroll ingredients?