Cooking: Bake, deep fry or microwave. Only someone looking for mush would proceed with the latter. I actually reached for the air fryer and got good results. A deep fryer would obviously yield the best.
Taste and texture: Texturally these are better than most. A good crisp, shattering casing. Not too much mushiness, or weird slimy post-casing interior as is often found. The taste is a let down though, a lackluster melange that all kinda merges into one funk – cabbage dominates. Chicken seems thin on the ground and doesn’t make an appearance in the tasting at all. If you told me these were vegetarian, I’d believe you. The sauce is a complete misfire, apparently a sweet and sour creation. In practice it’s nothing but sweetness with an odd thick texture. No no no.
Overall: A pass for me. The sauce is completely ill thought out, and bears no resemblance to sweet and sour. The rolls are mediocre at best. Your local Chinese restaurant will sell you better, freshly deep fried too. And I’m betting for less cash.
Are Chung's Chicken Egg Rolls any good?
A pass for me. Ultimately they’re a mediocre product that any decent Chinese restaurant will beat.
Hi I’m Stuart, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!