Egg Rolls Gone Wild – February 2016

According to author Andrew Coe in his book “Chop Suey: A Cultural History of Chinese Food in the United States“, the egg roll was invented in New York sometime in the 1930s by Chinese restaurateurs to appeal to American palates. This version of the traditional Hong Kong spring roll, gained fast popularity and is now a staple of many Chinese-American restaurants. This month, we take a creative look at the traditional egg roll with nine unique variations!

Egg Rolls Gone Wild

Wednesdays, February 1st – 22nd, 5pm – 11pm

Shrimp & Grits Roll – 9
Blackened shrimp, tasso ham, stone ground grits, jack cheese, tabasco remoulade dipping sauce

Soul Roll – 9
Smoked turkey, collard greens, black-eyed peas and rice, turkey gravy dipping sauce

Jalapeno Popper Roll – 9
Jalapeno & poblano peppers, bacon, jack cheese, cream cheese, salsa crema dipping sauce

Monte Cristo Roll – 9
Honey ham, black forest ham, sliced turkey, swiss cheese, dijon maple dipping sauce

Duck Confit Roll – 9
Confit duck, crunchy Asian vegetables, chili garlic, plum dipping sauce

Texas Reuben Roll – 9
Smoked brisket, coleslaw, swiss cheese, russian dressing dipping sauce

North Ender Roll – 9
Hot italian sausage, garlic broccoli rabe, ricotta cheese, marinara dipping sauce

PC Roll – 9
Falafel, bean sprouts, cucumber, pickled onion, feta cheese, mint basil cilantro yogurt dipping sauce

S’mores Roll – 9
Milk chocolate, marshmallow, graham cracker, chocolate dipping sauce