Roadfood.com readers love the egg rolls at old-style Chinese restaurants (don't forget the duck sauce and hot mustard). There was some confusion over just what an "old-style Chinese restaurant" means. A lot of it probably depends on how old you are, and where you are from, but what we had in mind was the kind of Chinese restaurant you'd typically find in the New York suburbs (and presumably many other places) in the 1950's and 60's - in fact, they were the only kind of Chinese restaurants that existed outside of Chinatowns. Nobody knew from Szechuan, Fujian, and Hunan cuisines.
Many of the same dishes are still available today, usually from small take-out shops, but the food has mostly lost its fluxy, as if it all comes from an enormous centralized kitchen in Peoria.