Pastrami Egg Rolls Recipe

Level: Intermediate

• Yield: 8 servings
• Total Time: 40 min (including cooling)
• Active Time: 30 min
• Nutritional Information per serving (1 of 8): Calories 330, Total Fat 22 g, Saturated Fat 2 g, Carbohydrates 23 g, Dietary Fiber 2 g, Sugar 2 g, Protein 10 g, Cholesterol 22 mg, Sodium 629 mg

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 stalk celery, finely chopped
• Pinch of kosher salt
• 4 cloves garlic, minced
• 1 teaspoon caraway seeds
• 8 ounces pastrami, thinly sliced
• 10 ounces shredded green cabbage or coleslaw mix
• 1 tablespoon soy sauce
• 1 tablespoon apple cider vinegar
• Freshly ground black pepper, to taste
• 1 tablespoon all-purpose flour
• 8 eggroll wrappers
• Canola oil for frying
• Strong deli mustard or Chinese hot mustard for serving

Special equipment needed: a deep-frying thermometer

Directions

1. Warm the olive oil in a large skillet over medium heat. Add the onion, celery, and salt and saut until softened, about 5 to 7 minutes. Stir in the garlic and caraway seeds and cook for another minute, then add the pastrami and heat through. Remove from heat and fold in the shredded cabbage. Season with soy sauce, apple cider vinegar, and black pepper; adjust seasoning to taste.
2. In a small bowl, mix the flour with 1 tablespoon of water to make a paste for sealing the wrappers. To assemble each eggroll, place a wrapper on a flat surface as a diamond. Spoon a horizontal line of filling along the bottom half of the wrapper. Fold the bottom corner up over the filling, fold in the sides, then roll tightly to the top and seal the edge with the flour paste. Repeat with remaining wrappers and filling.
3. Heat canola oil in a heavy-bottomed pot to a depth of 1/2 inch, aiming for 360370F.
4. Fry the eggrolls until golden brown, turning once so they cook evenly a few minutes per side. Remove and drain on paper towels or a wire rack. Let cool briefly before serving with mustard.