Why are eggrolls in New York different from elsewhere in America?

Question

I wish I could find a decent NY style eggroll in Los Angeles. Since I can't, I just want to know why it is that nearly every single crusty Chinese joint in the tri-state area can crank out a pretty decent eggroll (with the thick brown skin, crispy outer layer but chewy inner layer, seasoned cabbage and bits of sweet and salty bbq pork and tiny shrimp on the inside). Eggrolls outside of the tristate area seem to actually be spring rolls, the largely flavorless concoctions with the think, flaky, crispy exterior and no meat inside.

Is there a genetic difference between the Chinese who immigrated to NY and the ones who made it out of the city? Why has the art of the big, delicious eggroll died out outside of New York? What's going on???

Answer 1

I don't know. The way to make the best egg roll is to find a steep hill.

Answer 2

DON'T GET ME STARTED!!!
I grew up in New Jersey....Bergen County...a stones throw from THE CITY...I used to cut school and go into THE CITY.
I now live in SEATTLE...
Where are my JELLY DONUTS!
And LEVI's real Jewish Rye.
Corned Beef.
Patrami.
Stuffed Peppers.
Stuffed Cabbage.
I could walk into Blarney Stone and get all that stuff except the Jelly donuts cause they don't go well with beer.
Great Pizza.
Bagels!!....REAL BAGELS.
In Seattle a bagel is bread shaped like donut.

Delis?
Ain't seen one of those like the ones back east in years.
"deli" in Seattle is corndogs.
There might be one or two places in Seattle that have something resembling East Coast deli fare but it is way out in Factoria.
And..if they ain't Jewish....they're fake.

Those nice Kaiser rolls....fresh baked ...everyday.
Luncheonette in Garfield NJ made hamburgers and cheesburgers and used those nice rolls instead of bland bland buns.

I want DUNKIN DONUTS!!
Krispy Creme is way over rated.

WHITE CASTLE!!!

Mussels in red sauce.

CALAMARI

SCUNGILLI


I once read somewhere that mob guy had water trucked to Florida to use in Pizza joint because he swore that it was the NYC water that made Pizza good.
I am sure those old fashioned ovens helped....

Remember the pizza places where the guys did the pizza right before your very eyes.
Throwing the dough in the air.

Now....the dough is made in some factory on the graveyard shift about a month ago and has been packed and frozen.

No Diners out here either.

Answer 3

I know exactly what you mean! I'm from Chicago, and we know how to do it right, because an egg roll just isn't perfect unless it's deep fried and the size of your wrist, you know? Although, in actuality, the vegetable laden spring rolls are the more authentic version of the dish, I still see them as a tease.
You might try different chinese food restaurants - I've noticed that hole-in-the-wall cantonese style restaurants usually have the good stuff, as opposed to the higher end places that tend to want to serve you actual Chinese food. The cheaper places cater to real Americans who demand a delicious, meaty and overly fatty roll.

Answer 4

I moved from the Washington DC area to a rural area in VA and can't believe the difference in the food the Chinese restaurants serve. I haven't had a decent Chinese meal since. So, it's not just NY. =( I feel your pain and don't understand it either!

Answer 5

Find a small Mom and Pop restaurant, or try downtown LA -- Chinatown. Oh yeah, order egg roll, not springroll. Good luck.

Answer 6

maybe the experts who make eggrolls only make then in New York (try california) everrywhere else are immitations

Answer 7

Locale, locale, locale. It does matter, you don't know what you have until it is gone. And those same egg rolls do not taste the same after they have been cooked, frozen and shipped, believe me.