PASTRAMI EGG ROLLS
INGREDIENTS
- 1 T Olive oil
- 1 Onion (small) (finely chopped)
- 1 Celery (stalk) (finely chopped)
- Pinch kosher salt
- 4 Garlic (cloves) (minced)
- 1 t Caraway seeds
- 8 oz Pastrami (finely sliced)
- 10 oz Cabbage (green) (shredded) or (coleslaw mix)
- 1 T Soy sauce
- 1 T Apple cider vinegar
- Freshly ground black pepper (to taste)
- 1 T Flour (all-purpose flour)
- 8 Eggroll wrappers
- Canola oil, for frying
DIRECTIONS
- 1. Heat the olive oil in a large skillet over medium heat.
- 2. Add the onion, celery & salt & cook until soft, 5 to 7 minutes.
- 3. Add the garlic & caraway & cook for another minute.
- 4. Add the pastrami & cook until heated.
- 5. Turn off the heat & stir in the shredded cabbage.
- 6. Season with soy sauce, apple cider vinegar & black pepper.
- 7.Taste & adjust as desired.
- 8. Mix together the flour & 1 T water in a small bowl to form a paste, it will act as your
glue. - 9. To fill an eggroll, orient a wrapper in front of you like a diamond.
- 10. Spread a horizontal line of filling across the bottom half of the wrapper,then fold the
bottom corner up over it. - 11. Fold in the outer sides, then roll up the rest of the way, sealing well with the flour
paste. - 12. Repeat with remaining wrappers & filling
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