Whenever discussing Chinese food the conversation usually begins with "what kind of egg rolls are we eating?" Before even discussing cooking dishes like sesame chicken, lo mein, and mongolian beef, the kosher pastrami egg roll recipe is central. The crispy wanton wrapper and delectable filling has no equal at our table.
Pastrami Egg Rolls Are Easy to Make
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.
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:
- Ground beef
- Breakfast sausage and a hint of maple syrup
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.
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
- Duck sauce
- Hot mustard
- Thai chili sauce (mild or hot)
- Barbeque sauce
- Teriyaki sauce
You can also combine a few of those sauces to create new combinations. Have fun with it and let us know what creative and exciting sauces you used.
Pastrami Egg Rolls
- Heavy bottom pot
- Deep fry thermometer
- 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
- oil for frying
- 1 tablespoon flour
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.
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