Kosher Chinese dinner recipes like our Pastrami Egg Rolls have taken off in recent years. And why shouldn't they? They are crispy on the outside, savory and crunchy on the inside and oh so tasty! Best yet, they are great served with other Chinese dishes like sesame chicken, lo mein, and mongolian beef. This recipe is kosher, non-dairy, and perfect for Shabbat or Hanukkah. We also give instructions on how to make gluten free pastrami egg rolls from this recipe! This home recipe will help you to make the best Pastrami Egg Rolls from scratch.
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Tips and Suggestions
The filling is so simple and it takes your deli meat and humble cabbage to the next level. Rolling the egg roll might take a bit of practice, however, by the end of this recipe I am sure you will become a pro.
Here are a few tips to make restaurant quality egg rolls:
- Do not overfill; it might burst open or tear your wrapper.
- Do not underfill or they will be skinny and skimpy and sad looking.
- Fill the egg roll uniformly so they all look about the same size.
- Be sure to roll the wrapper fairly tightly so the filling doesn't fall out while frying.
- Do not roll so tightly the wrapper tears. If it does rip, try to salvage with your paste or discard wrapper and try again with a different wrapper.
- Use paste along seams to ensure wrapper stays closed.
Fillings
Pastrami egg rolls are easy to fill with all kinds of different foods. We started with our favorite pastrami for this post but you can substitute these in for the pastrami:
- Salami
- Avocado
- Ground beef
- Steak
- Tempeh
- Breakfast sausage and a hint of maple syrup
- Sauerkraut and Russian Dressing to make a Pastrami Reuben Egg Roll
Make Gluten Free Pastrami Egg Rolls
You can also make these Pastrami Egg Rolls gluten free by using gluten free egg roll wrappers, rice flour instead of wheat flour, and coconut aminos instead of soy sauce.
Egg Roll In A Bowl
If you are feeling carb-conscious, the filling is so delicious that it can be used by all by itself. For a more keto-friendly egg roll follow these simple steps:
- Make the filling according to the recipe but skip the addition of flour and water at the end.
- Instead of following the steps below for filling the egg roll, put the filling into a bowl.
- Since you will be missing some of the signature crunch that the fried wrapper usually brings, add some water chestnuts or raw carrots to substitute.
Our Favorite Dipping Sauces
A kosher egg roll recipe would not be complete without some dipping sauces. This recipe has great flavor on its own but a great dipping sauce can take it to the next level. Try dipping them in:
- Soy sauce
- Sriracha
- McDonald's Sweet and Sour Sauce (Copycat)
- Hot mustard
- Thai chili sauce (mild or hot)
- Barbeque sauce
- Honey
- Easy Honey Garlic Sauce
- Russian Dressing
Other Recipes Like This One
📖 Recipe
Pastrami Egg Rolls
Equipment
- Heavy bottom pot
- Tongs
- Deep fry thermometer
Ingredients
- 1 package egg roll wrappers
- 1 (10 oz) bag coleslaw mix
- 4 oz pastrami cut into strips
- 1 medium onion cut into strips
- 2 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- canola oil or vegetable oil for frying
- 1 tablespoon flour
Instructions
To make filling:
- Heat a large skillet with oil and saute onions and pastrami until softened but not brown.
- Add coleslaw mix and stir to mix cook for a minute or two until cabbage starts to wilt. Turn off heat.
- Season with soy sauce and apple cider vinegar. Mix well.
- In a small bowl create a 'paste' of 1 tablespoon flour and 1 tablespoon water mixed together. This will be the "glue" that holds your egg roll closed. Set aside.
To fill egg rolls:
- Take an egg roll wrapper and place it in front of you in a diamond shape. Take a heaping spoonful of filling and spread it in a line horizontally across the bottom half of the egg roll wrapper.
- Fold up bottom of wrapper to cover filling. Then fold in the two sides. Smear some of the "paste" along the open seams. Finally, roll the egg roll until completely rolled up. Set aside until all egg rolls are rolled.
To fry egg rolls:
- Heat 3-4 inches of oil in a heavy bottom pot to 375ºF.
- Carefully lower egg rolls into hot oil frying them in batches of about four at a time. Do not overcrowd the pot. Cook egg rolls for about 7-8 minutes turning halfway until all sides are golden brown and crispy.
- Drain on wire rack and allow to cool slightly.
- Serve with your favorite dipping sauce.
Notes
Go Crazy With Dipping Sauces
A kosher egg roll recipe would not be complete without some dipping sauces. This recipe has great flavor on its own but a great dipping sauce can take it to the next level. Try dipping them in:- Soy sauce
- Sriracha
- Duck sauce
- Hot mustard
- Thai chili sauce (mild or hot)
- Barbeque sauce
- Honey
- Teriyaki sauce
- Russian Dressing
Miriam Enoch
When my husband saw this he insisted that we make this to break the fast tonight, will let you know how it goes.
Caryn Schneider
Yay I am so excited! Please let us know how it turns out.
Miriam Enoch
We made these for Shabbos.The whole family was so excited about them, delicious!
Ben
I am so happy to hear it!
Steve
I started to write a comprehensive review, but my mouth was watering more than usual. I never saw Chinese food of any kind that looks like such a feast. I rarely cook, but this and your other recipes shows I can actually do this. Thanks Yay Kosher for the great food and showing me I can prepare it myself.