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Attn Mr Taster - NY Egg Rolls Found

Hey Mr Taster!

I found them! Crenellated and with the eggy skin inside, the cabbage and the pork. Not the best egg roll I've ever had but they ARE New York egg rolls! And of course I found them by accident.

I found them because I started heading up State College Blvd looking for Chinese food, and this was the first place I found that wasn't steam-table "dollar Chinese food". It's run by Koreans so on Friday and Saturday nights you can get quite good kalbi... the food is tasty enough, but a bit expensive, especially given its location next to the Metrolink track in a forgotten part of Fullerton practically to Placentia.

Not sure about the mustard and duck sauce as we got them to go and we keep such things at home.

China Village
341 S State College Blvd
Fullerton 92831-4902

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  1. Yippee! What those of us back east take for granted, our western brethren yell with glee when they find basics. Last week went to a strip mall chinese for a "lunch special" and the throw-in egg roll was pretty good.

    On the flip side of this equation, my new office overlooks a strip mall sushi joint called "Sushi Land" The "Grand Opening sign has been up since January 1 and I have seen exactly 1 person go into the resto. You guys in SoCal get sushi we get egg rolls.

    Enjoy

    1. I guess I have a hard time understanding why you seek out food that, by the standards of the best places in your native land, is most likely barely edible? Why not concentrate on finding the very best that your adopted homeland has to offer and get your nostalgia food "fix" when you travel back to your roots. Just a thought.

      7 Replies
      1. re: tony michaels

        Because some of us have commitments (things like family) or restrictions (money) to keep us from travelling back there. So why not seek out the best of what's available here as a temporary "fix"?

        As for "barely edible", I wouldn't seek it out if it were just "barely edible". Just because YOU don't like it doesn't make it "barely edible". Plenty of people like things like Olive Garden, and if someone posted asking where else besides Olive Garden they could get that salad, we as Chowhounds should do our best to help... even if you'd rather starve than eat at Olive Garden.

        1. re: Das Ubergeek

          I didn't mean "barely edible" in the sense of the dreck of all dreck, (and even Olive Garden has some things to eat that are okay or even good in the soup and salad department).

          I said/meant/mean barely edible "in contrast" to the great places you left behind where you grew up. It's just that, since the CH philosophy is to seek out the best of what the local chow scene offers up, why not embrace our unique and delicious local chow. LA and the OC offer plenty of wonderful restaurants, from dive to the ritzy heights. So instead of spending time looking for a place that serves egg rolls that wouldn't even make you take a 10 second detour "back home" why not use your (I am sure) precious time to ferret out what is great - here and now?

          That was my only point. Sorry if I phrased it badly.

          1. re: tony michaels

            Mr. Taster and I do look for the best of LA -- in point of fact, I am a huge proponent of the Ethnic East Valley, and am already finding some truly tasty things in the neck of North OC I've moved to -- but now and then, a craving hits, whether it's for egg rolls, deep-dish pizza, or mustardy-vinegary barbecue, and at that point it's time to dust off the search.

            I'll say this -- my search for the elusive egg roll has taught me a LOT about where NOT to eat Chinese food in this city. (Burbank, I'm nominating you for Worst Chinese Food Ever.)

            1. re: Das Ubergeek

              If by New York egg rolls you mean those little packages of goodness that I can recall eating at the Samoa House in Encino 50 years ago, with a very thin, barely perceptible "skin" (so that you really tasted the filling, not the dough) as opposed to the "spring rolls" that seem to be foisted off by many restaurants theses days, I am right there with you and Mr. Taster.

              There is nothing wrong in both, seeking out what is unique and delicious in our local area, but also in seeking out a local rendition of something that you remember with good memories from somewhere else. Who is to say that there is not some genius in the Southern California area who can turn out excellent New York egg rolls, or excellent New York cheesecake for that matter, and who is to that it is futile for a resident of NYC to be forever seeking out the best fish taco they can find that reminds them of their visit to Ensenada.

              Chowhounds seek deliciousness where ever they are, and hold no preconceptions.

        2. re: tony michaels

          I don't have a problem when people look for LA's best interpretation of a NY/SF/Chicago/Whatever staple.

          It's when people say "it doesn't exist" that causes me to wag my fork. Not that LA covers all the bases, but the whole point is that search itself is also fun, so we should be doing all we can to ENcourage it.

          And who knows, what one person hates, another might fall in love with. But when you discourage the effort, all of that stops.

          1. re: SauceSupreme

            I'm learning that very, very little doesn't exist SOMEWHERE in the Greater L.A. area. Portuguese food? There's a place that I haven't tried on Euclid in Anaheim. West African? It's somewhere (can't remember, but I've seen references to it). Sometimes you may have to get creative (buying barbecue sauce from one place and then ordering "dry" barbecue at another) but there's precious few itches that can't be scratched.

            And I can never live in Cedar Rapids again...

            1. re: Das Ubergeek

              I haven't been yet but Ngoma was rec. to me by a guy from Ghana for W. African chow, he said that it's inexpensive and good:

              http://www.ngomarestaurant.com/pages/...

        3. I take off for a day to go wedding cake shopping (decision: Van's Bakery in San Gabriel) and look at all the commotion that's been stirred up!

          Thanks DU for the rec... I have to say that the idea that Koreans run the place scares me-- since it is so hard for LA Cantonese people to get their own brethren's eggrolls right, how could people from an entriely different country master the craft? But I trust your judgment and will test them out!

          Mr Taster
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          4 Replies
          1. re: Mr Taster

            Eat them in -- they decline in quality with every metre they travel from the Mother Ship.

            1. re: Mr Taster

              if the koreans worked in new york, they probably have a better idea than someone who's just arrived and may be a touted chef in guangzhou.

              the search may be easier if you look for places that specialize in kelbo style pupu platters. How about bahooka's in rosemead?

              1. re: Jerome

                Ah Kelbo's! Those appetizers, Scorpions and ZOMBIES with the 151 Bacardi! So long ago!

              2. re: Mr Taster

                I would think it might be easier for non-Chinese people to create NY style eggrolls. Less emotional attachment to try to create eggrolls the way actual Chinese people might eat them. Kinda like how I (as a non-Italian person) have much elss of a problem making authentically inauthentic spaghetti and meatballs than my friends from the "old country."

              3. I'm not from L.A. and never even noticed the eggroll deficit here in the city of angels, so to speak, but now that you mention it..... I think it must be an L.A. thing because back where I'm from in Texas, all the "Chinese" egg rolls are done New York-style.

                2 Replies
                1. re: hch_nguyen

                  It's definitely not strictly an L.A. thing-- I spent 4.5 years eating terrible Chinese food all over Missouri (where I went to school) and it's flavorless spring rolls there too.

                  Mr Taster
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                  1. re: Mr Taster

                    Interesting...I've been in L.A. three years now and was completely oblivious to this "problem", but now that I've "realized" it, I'm craving a New York-style egg roll....Curses!!! I guess I know what to eat next time I visit the Lone Star State.

                2. Do you happen to know if they serve any korean-chinese dishes like tan soo yuk (a korean twist on sweet and sour beef)?

                  1 Reply
                  1. re: a_and_w

                    It's not on the menu, but I'm sure you could ask...

                  2. And once again... I find them, but in Orange County! This time, fatter and porkier, with the mustard and the right sauce.

                    Ah... it must be that only the LA suburbs can make a proper New York-style egg roll.

                    Yang Ming Chinese Restaurant
                    1866 N. Tustin Ave.
                    Orange, CA 92866
                    (714) 998-9500

                    5 Replies
                    1. re: Das Ubergeek

                      Glad to know you're still keeping that NYC eggroll torch burning... I'll have to check it out

                      Now in the meantime, get down to Vito's on La Cienega for a taste of back-home pizza :)

                      Mr Taster
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                      1. re: Mr Taster

                        It was an accident, actually -- it came in my lunch special (Hunan tofu with black bean sauce) and it was more of a sin to me to waste it than to eat it and violate my no-deep-fried-foods Lent restriction.

                        Man, why do you DO this to me? La Cienega's an hour away at BEST. Graaaaaah!

                        La Cienega and what? (There are a million places called Vito's, so I want di emeseh!)

                        1. re: Das Ubergeek

                          This is THE Vito's, formerly on Vermont across from LACC. He vanished for 3 years and has reappeared like a vision in a minimall on the east side of La Cienega, between Santa Monica and Melrose (closer to Santa Monica)

                          Vito's from Elizabeth, NJ-- he seems to be enjoying a heartfelt welcome back (there were 2 girls leaning over the counter, watching him spin out the pizza dough) and I overheard him say to his people "It's good to be the king." He's riding pretty high now. I wonder if he had any idea how much he would have been missed when he closed up the Vermont shop?

                          Although a friendly and gregarious guy, he wasn't very forthcoming with reasons as to why he closed up, other than to say that "that shop was over" and that he spent the last 3 years "up north in Santa Rosa."

                          By the way, although untraditional, the veggie pie was out of this world

                          Mr Taster
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                          1. re: Mr Taster

                            OK. Next time I'm in LA (as opposed to passing through on Metrolink) I'll stop and get some.

                      2. re: Das Ubergeek

                        curious...are these the egg rolls where the wrapping is actually egg and not the noodle wrapping or as I call them king size wonton wrappers? My grandpa use to shell about 15 dozen eggs and then make his own wrapping for our old restaurant. I use to watch him as a kid and take any scraps that I could. Nobody made egg rolls wrappers like my gramps, every other restro used premade wraps.