Pastrami Egg Rolls
Prep Time
Cooking Mode
2 tbsp Canola Oil
2 cups Coarsely Chopped Pastrami
1 cup (1 Med) Sliced Spanish Onion
1 bag (4 ½ cups) Compliments Coleslaw Mix
1 cup Drained Sauerkraut
1 cup Finely Sliced Green Onions
3 tbsp Soy Sauce
2 tbsp Apple Cider Vinegar
2 tbsp Dijon Mustard
1 tsp Coarsely Ground Pepper
2 pkgs Egg Roll Wrappers
1 tbsp Cornstarch
Oil for Frying
2 tbsp Canola Oil
2 cups Coarsely Chopped Pastrami
1 cup (1 Med) Sliced Spanish Onion
1 bag (4 ½ cups) Compliments Coleslaw Mix
1 cup Drained Sauerkraut
1 cup Finely Sliced Green Onions
3 tbsp Soy Sauce
2 tbsp Apple Cider Vinegar
2 tbsp Dijon Mustard
1 tsp Coarsely Ground Pepper
2 pkgs Egg Roll Wrappers
1 tbsp Cornstarch
Oil for Frying
Directions
1Heat the canola oil in a large skillet over medium heat. Sauté the pastrami and Spanish onions, stirring often until softened but not caramelized, approx. 6 mins. Add the Compliments Coleslaw mix, cook while stirring until cabbage begins to wilt and soften, approx. 4 mins. Remove the pan from the heat, add the drained sauerkraut, soy sauce, apple cider vinegar, ¾ cup of green onions, Dijon mustard and pepper. Mix well and let cool.
2In a small bowl, mix the cornstarch with 3 tbsp (45 ml) water to form a paste/glue, set aside.
3Working on a clean surface, lay an egg roll wrapper in front of you in a diamond shape. Spoon 1 tbsp (15 ml) of the filling in a line horizontally across the bottom half of the egg roll wrapper. Fold up the bottom of the wrapper to cover the pastrami/cabbage filling and fold over the two sides of the egg roll wrapper. Spread some of the cornstarch/water paste along the remaining edges of the egg roll wrapper, then tightly roll the filling in the egg roll wrapper until completely rolled, pinching the corners and seams to seal. Set aside and repeat the process for remaining egg roll wrappers and filling.
4Heat 3-4 inches of vegetable oil in a heavy bottomed, high sided pot over medium high heat until it reaches 375°F (190°C) on a deep frying/candy thermometer. Carefully lower the Pastrami Egg Rolls into the hot oil, frying them in batches of four or five at a time. Don’t overcrowd the pot while frying. Fry for 6-8 mins, turning halfway through cooking, until all sides are golden brown and crispy. Drain on a wire rack and allow to cool slightly before serving with your favourite sauce for dipping and sprinkle the remaining green onion on top for garnish.
Tips
1
Serve with Aioli, Peanut Sauce, Sweet Chili Sauce or Mustard for dipping.
2
Fill and roll the Pastrami Egg Rolls up to 3-4 hrs in advance. Keep refrigerated and covered with a damp towel until you’re ready to fry and serve. You can also freeze the freshly rolled Pastrami Egg Rolls in a single layer until solid, then transfer them to a freezer bag. Fry from frozen, adding an extra minute or two to the cooking time.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
