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