Pastrami Egg Rolls
2 tablespoons neutral oil
2 package 20 oz pastrami sliced cut into strips
1 10 oz bag shredded green cabbage
1 onion, thinly sliced
1/2 cup duck sauce plus more for dipping
1 tablespoon onion soup mix
Salt and pepper to taste
2 packages egg roll wrappers
In a large frying pan, heat the oil. Add in the onion and sauté about 8-10 minutes over medium heat until golden.
Add in the cabbage and share another 6-8 minutes until the cabbage is golden as well.
Add in the pastrami strips onion soup mix and duck sauce and sauté another 2-3 minutes until coated and heated through.
Season with salt and pepper to taste.
Prepare your egg roll wrappers. Cover the reminder with a damp paper towel. Place a wrapper so that it appears as a diamond.
Add a heaping tablespoon of the cabbage-pastrami to the lower half of the egg roll wrappers leaving the bottom triangle free.
Pull up the bottom triangle (closest to you) and wrap it over the cabbage pastrami mixture. Do your best to tuck in all of the filling before rolling to the halfway point of the wrapper.
Use a bit of water to wet the two outer edges of the egg roll wrapper (East and West). Then fold each of those corners in toward the center of the egg roll wrapper and press down gently.
Use a dab of water to once again make a small fold on both sides on the upper edges toward the center.
Then dab the top trained with water and complete the final roll so that the entire egg roll is sealed.
Preheat the oven to 400 F. Place about 1 inch apart on a lined sheet pan. Drizzle with oil and bake for 15 -20 minutes or 20-25 minutes if baking from the freezer.
Once it’s golden and crispy, remove from the oven and allow to rest for a few minutes before serving with duck sauce.
To fry:
Heat a pan with 2-3 inch of oil over medium heat and add in a fresh carrot to prevent burning.
Fry in small batches about 4-8 minutes or until golden and crispy. Drain over a cooling rack before serving.
