Pastrami Top Round Egg Rolls

Instructions

1. 01Preheat the deep fryer to 350 F
2. 02Place the drained sauerkraut and the coleslaw in a saute pan over medium heat with a small amount of oil
3. 03Saute until the sauerkraut and coleslaw are softened. Continue cooking until the mixture is dry
4. 04Place the stacked egg roll wrappers on a work surface covered to stay moist
5. 05Combine the pastrami, cheese, caramelized onion and sauerkraut/ cabbage mixture together in a mixing bowl
6. 06Place two tablespoons of the filling on each wrapper, brush the edges with the egg wash
7. 07Roll up into egg rolls by tucking the edges under
8. 08Brush the outside edge with the egg wash to seal and cover with the damp cloth as you make the rest of the rolls
9. 09Deep fry in batches for approximately 4 minutes or until golden brown
10. 10Drain on paper towels
11. 11Cut in half and serve with Yum Yum sauce

Made with

View

Pastrami Navel