Combining the kosher meats of a Delicatessen with the deep-fried egg rolls of a Chinese restaurant, M.O.Eggrolls invited us out to sample their curious Montreal favorite with delicious results.
(from left to right, top to bottom)
Like Mu Shu Chicken (pork wouldn’t be kosher now, would it?) wrapped up and deep-fried, this was my favorite. Delectable with either the sriracha-from-scratch MOE’racha or the Montreal Dry Garlic sauce.
Similar in flavor to the MOE’riginal, but with that spongy tongue texture. Best with the Asian BBQ dipping sauce.
Challah Pain Perdu
Like a coconut-banana bread pudding had one romantic evening with an egg roll, this one is good, but the Coconut Lime Glaze that comes with it really takes it to the next level with an unexpected light, refreshing zest.
Topped with strawberry jelly, this tasty combo has a dense peanut butter loaf hidden inside. If you like maple, don’t skip the marshmallow-fluff-esque Maple Fluff dipping sauce.
I love me some mashed potatoes, so this Chinese reimagining of the knish was right up my alley. Heavy on the garlic (apparently that’s a Montreal thing) and salt, but the egg roll skin was a nice sub for your typical knish covering.
The Big MO (not pictured)
Their “sandwich”, this mega-roll stuffed with sliced brisket and mango slaw (with a Chinese Aioli dipping sauce) is pretty tasty, though the brisket gets a little drowned out by the mangos, onions, and pickled peppers.
(pictured to the side)
Tan Tan Noodles
A solid cold spicy noodle in a peanut sauce.
A mayonnaise-less slaw so infused with garlic chunks, it reminded me most of the garlic fries at Dodger Stadium. Don’t plan on making out with anybody after eating this one!
WHAT I’LL ORDER NEXT TIME — 2 MOE’riginals, one Truffled Knish, and one Challah Pain Perdu…. and if I got room, a PB&J roll too.