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Pastrami Top Round Egg Rolls

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  1. Preheat the deep fryer to 350 F
  2. Place the drained sauerkraut and the coleslaw in a saute pan over medium heat with a small amount of oil
  3. Saute until the sauerkraut and coleslaw are softened. Continue cooking until the mixture is dry
  4. Place the stacked egg roll wrappers on a work surface covered to stay moist
  5. Combine the pastrami, cheese, caramelized onion and sauerkraut/ cabbage mixture together in a mixing bowl
  6. Place two tablespoons of the filling on each wrapper, brush the edges with the egg wash
  7. Roll up into egg rolls by tucking the edges under
  8. Brush the outside edge with the egg wash to seal and cover with the damp cloth as you make the rest of the rolls
  9. Deep fry in batches for approximately 4 minutes or until golden brown
  10. Drain on paper towels
  11. Cut in half and serve with Yum Yum sauce