Not central OC, but at least still OC -- they have the New York kind of egg rolls (fat, blistered skin, pork) at China Kitchen, 341 South State College in Fullerton.
I have to agree with kingkong5 -- Vietnamese "cha gio" (pronounced "cha yaw") are so far superior to any Chinese egg roll ever to grace a deep-fat fryer that there's just no comparison. I love the cha gio from Pho Kim Ngan II, on Ball and State College, and from Vien Dong on (about) 15th and Brookhurst in Garden Grove, just on the border of Westminster.
Both places serve them "the right way", with a table salad. Vien Dong gives you banh bun (thin spaghetti-type rice noodles), which I don't get, but I use the remaining nuoc cham and eat the noodles plain.
And if you've never had Vietnamese "summer rolls", which are gigantic, fat, non-fried rolls with pork and whole shrimp and vegetables and noodles all wrapped up in banh trang (rice paper wrappers), you must run, don't walk, to any Viet place and order goi cuon... they're served cold, you dip them usually in a peanut sauce, and they're out of this world.
What kind of eggrolls? The thin, big kind like in New York that they serve at Jack in the Box, or the chinese kind? I prefer the Vietnamese style eggrolls that are wrapped in rice paper, which comes out with a crunchy blistered outer layer, and a soft, moist and tasty inner layer.
To get the Vietnamese kind of egg rolls, my favorite place is Favori restaurant. On First Ave between Harbor Blvd and Fairview, it's a fantastic little french/vietnamese place. They serve it the proper way, with lettuce so you can roll it up, stuff in some cilantro, mint and herbs, and dip in the nuoc cham sauce. Delicious!! http://www.favorirestaurant.com/
For Chinese egg rolls, you can buy them at any Food To Go place in Little Saigon, 2 for $1. They're all basically the same.
Have fun in your egg roll hunt!!