Egg rolls usually come first as part of the standard Chinese restaurant meal deal, and we may sometimes tend to look beyond them to the main course(s). That would be a mistake. Believe us, there are some very good egg rolls out there. They say the secret to the best is the peanut butter that’s added to give these ubiquitous Sino-cylinders an unctuous gooeyness that binds the whole fistful of food together. It may be hard to detect the presence of goobers in Moy Lee’s rendition of the roll, but there’s no way to ignore the hefty portion of pig meat. Just add sweet and sour sauce and hot mustard for a messy, many-flavored mouthful.
5346 N. Milwaukee, 773.631.1290
Audience Choice: Lao Sze Chuan, 2172 S. Archer, 312.326.5040, chicagolaoszechuan.comgourmet
Best of Chicago 2014