Episode 265: Pork Egg Roll Frodown // Ming Tsai vs Ling Ling

06 Dec, 2009

Posted by: Gregory Ng: The Frozen Food Master

In this corner we have the Ming Tsai Pork and Vegetable Egg Rolls. In the other corner, the Ling Ling Pork Egg Rolls. Identical price. Identical quantity. Who will prevail?

The Frozen Food Master reviews both products, shows you how it looks, tells you how it tastes, and declares a winner in this episode of Freezerburns.

Ming Tsai Pork and Vegetable Egg Rolls
Nutrition Facts:
Serving size 1 egg roll (79g)
Servings per Container 4
Calories: 200
Calories from Fat: 100
Total Fat: 11g
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 15mg
Sodium: 370mg
Total Carbohydrate: 18g
Dietary Fiber: 1g
Sugars: 2g
Protein: 7g

Price: $2.79

Ling Ling Pork Egg Rolls
Nutrition Facts:
Serving size 1 egg roll (84g)
Servings per Container 4
Calories: 130
Calories from Fat: 60
Total Fat: 6g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 15mg
Sodium: 330mg
Total Carbohydrate: 13g
Dietary Fiber: 2g
Sugars: 2g
Protein: 5g

Price: $2.79

This product has received a rating of

Rating: 3.5

Tags: asian, chinese, egg roll, fried, Pork, Vegetables

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Ms Krista

Meant to tell you my parents watched Freezer Burns when they were here for Thanksgiving; they loved it!

Jonathan C.

same here i'm chinese but my favorite eggrolls are definitely vietnamese eggrolls, thinner wrapper usually and flakier. I've never had a chinese egg roll that I really loved, but tons of vietnamese egg rolls that I love.

Michelle

mmm definitely my grandma's eggrolls. we're chinese, but my grandparents and parents lived in vietnam, so there's some vietnamese influences in her cooking. inside her eggrolls she usually uses a pork/shrimp mixture with the clear vermicelli, carrots, and a mushroom whose name in english i don't know (do you know it? its a very dark brown, and rather flat. the literal translation of the name in chinese is "wood ear"). she tends to make them at parties and we grandkids always gather around the pan just so we can get one right out of the frying oil despite the high risk of mouth-burning. we use the vietnamese name for egg-rolls: dha-yoh. yum!

Julia

I don't luuuuuuurve egg rolls, but if I had to choose, the veggie ones.
I always went for the terrible-for-you but droolworthy crab rangoon when we ordered chinese. So yum. No wonder I was a fat kid, haha.
Gyoza/dumplings are good, too. I had duck ones once on a trip to china-- weird but delicious. :)

Kenneth Humpherys

We make egg rolls every year for New Years. The fillings of the Ming Tsai rolls sound a lot like the ones my wife makes. (We cheat and use fresh coleslaw mix as the main filler. It makes for a lot less work)

MattuD

I don't think I have had enough different kinds of egg roll to pick a favorite.

I can understand not wanting to use the sauce packet because one box didn't have it and it could sway your opinion on the egg roll, but isn't the point to review the entire product as it comes? Shouldn't the fact that one of the two provides sauce give it a boost?

nicoleratesit

I'm not really an "eggroll" fan, I prefer some tasty steamed (and very lightly fried) gyoza. Most of that deep fried quasi-Chinese stuff is nasty to me, except for cream cheese wontons. My friend makes a great dessert "eggroll" with Snickers bars and lots of caramel, wrapped in sugar cookie dough. Then deep fried in Coke. Mmmmm.