It’s a refrain I hear all the time: It’s impossible to get a good egg roll anymore, especially in Las Vegas. But readers have several suggestions for Robert Trube, who’s looking for old-fashioned, thick egg rolls.
Mamie Glorioso, Karen Galowitch and Ray Moreton recommended New York Chinese Restaurant at 9430 W. Lake Mead Blvd. and 3545 S. Fort Apache Road; Shirley E. Kehrer suggested Great Wall Chinese Restaurant at 2202 W. Charleston Blvd. (adding that the best egg rolls are served at dinner, with the smaller ones served with the lunch specials); Janet Dietz recommended the Imperial Egg Rolls at Chinese Village Restaurant at 608 N. Rainbow Blvd.; and Annette Soffa and Martin Edelbaum recommended Golden China at 3830 E. Flamingo Road. …
For Mary Johnson, who’s looking for a restaurant that serves pierogi, Moreton suggested the Grand Lux Cafes at The Venetian, 3355 Las Vegas Blvd. South, and the Palazzo, 3325 Las Vegas Blvd. South, where he said the potato-and-cheese spring roll appetizers are just like pierogi, but in a lighter wrapper. "Fooled my father," he added. …
For Rick Siegel, Barbara Roth e-mailed that acid-free coffee is available at www.TylersCoffees.com (or call 800-293-0530) and Dave Braun recommended the Chemex coffeemaker and filters, available from www.Chemexcoffeemaker. com (or call 800-243-6399). …
More reader requests:
John Danko: natural-casing turkey hot dogs, and Kowalski brand hot dogs from Detroit;
Marilyn Koff: Bird’s Eye Stir Fry Almonds and Green Beans;
Gail Simon: Puerto Rican or Dominican restaurants that serve pasteles, a kind of tamale;
Art Cellini: friselle, a hard twice-baked bread popular in Chicago and on the East Coast;
Lee Kane: frozen bialys;
Josie Nations: precooked Johnsonville frozen Italian sausage;
Dave Tuley: Gonella bread, for Italian beef sandwiches;
Laura Jo Powell: a place that serves Sonoran-style hot dogs;
Lourdes Bortles: Old Dutch salt-and-vinegar potato chips;
Lew Dickens: Aunt Jemima Sausage and Egg Biscuit;
Vernon Pechous: Bohemian-style raised-dough dumplings;
Norman Terry: a local restaurant that serves chicken and dumplings and/or floating island dessert;
Gretchen McDonald: MPK Foods Mucho Guacamole spice packets;
Audrey Stradley: beef Wellington, and family-size steak-and-kidney pies;
Roz Wagner: a local source for oyster crackers;
And Donna Federwisch: Claussen pickled tomatoes, Soy Joy bars sold in multipacks instead of individually, and a kibbeh sandwich served in pita bread.
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