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, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!