The egg rolls often served in Chinese restaurants can be poor imitations of what egg rolls should be. They suffer from what the restaurant industry refers to as "sand-bagging". It means your rolls have probably been made hours in advance, stacked and ready for a reheat after you order it. This process tends to result in soggy or tough exteriors, not to mention higher grease retention. Our version is crispy on the outside with lots of pork, shrimp, and well-seasoned vegetables, and is likely to be the best egg roll you've ever eaten. From The Take-Out Menu Cookbook.