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Q:
Egg rolls - are they the 1970s and 1980s style, fat, crispy and filled with cabbage, pork, shrimp and hopefully fried in peanut oil? Or, are they the ubiquitous thin, greasy spring rolls now served at every restaurant in town? Thanks!
A:
They are fat eggrolls made with egg wonton skin, not the thin spring roll skin. Lots of cabbage and pork. Fried in soybean oil because of common peanut allergies. We are known for our homemade eggrolls so try them.!!
Carol J., Business Owner6 years ago 9 people found this helpful