I love getting egg rolls when I go out for Chinese* food. Especially at my all-time favorite restaurant that I’ve been going to since I was a little egg roll myself, Pago-Pago in Milford, MA.
My sister was a fan of the La Choy egg rolls when we were teenagers, realising we didn’t have to listen to my pseudo-kosher dad and we could eat whatever we wanted. Whenever we ate something like this he’d shake his head and say “all those years of Hebrew school down the drain”. Somehow the guilt never stuck with that one.
Michelina produces more Italian style frozen food but for some reason she decided to don a pointy straw hat and take a swing at making egg rolls.
La Choy by the way, makes one the best “Glad there’s only one of” products, which is Chow Mein in a can and I will get to that eventually.
(*I just want to say I am very well aware that American-Chinese food is not what you get when you go to China and I like it for what it is).
These egg rolls are rectangle shaped, with a well proportioned amount of dough even though they’re not filled as much as what is shown on the package. I thought these were a little peppery tasting and neither of us detected ant shrimp flavor. Ethan said the cabbage took over all flavors and in general tasted very “unfresh”. This picture almost looks like it’s sticking it’s tounge out.
Ethan added googly eyes to make it more clear:
These are a little smaller and have a more round shape. Ethan said these are more eastern convincing than Michelina’s. Although we could definitely taste the shrimp more in these they were a little too “briney”. The dough I felt was a little too thick and could have had a little better dough-to-filling ratio.
No thanks. Ethan isn’t an egg roll fan anyway so he didn’t care for either but if he HAD to choose he’d go with La Choy. I thought I would really like one of these more than the other but I didn’t. I guess I’d agree with Ethan and say that La Choy at least had some flavor but it just left me wanting a “real” egg roll.