The Ultimate Purim Recipe: Deconstructed Egg Roll With Purim Chips!

Rachel Kor March 19, 2024

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Sponsored by Gefen

As Purim approaches, the air is filled with excitement, anticipation, and the mouthwatering aroma of classic festive treats. This Purim, why not add a dash of creativity to your Purim culinary repertoire with a recipe that’s as fun to make as it is to eat?

Say hello to Deconstructed Egg Rolls with Purim Chips – a delightful twist on a beloved classic that’s sure to be a hit with guests of all ages. It calls for just a few ingredients and is wayyy easier to make than traditional egg rolls. 

So, grab your favorite Purim-themed cookie cutters (masks and crowns), roll up your sleeves, and get ready to delight your friends and family with this festive dish. 

Deconstructed Egg Roll with Purim Chips Recipe

Egg Roll Filling Ingredients:

-1 pound ground beef

-1 teaspoon minced garlic or 1 cube frozen 

-1 teaspoon ground ginger or 1 cube frozen

-14 ounces shredded cabbage or coleslaw mix

-1/4 cup soy sauce

-2 teaspoons sriracha

-1 tablespoon sesame oil

-2 tablespoons sliced scallions

Wonton Chips Ingredients:

-1 package Gefen Egg Roll Wrappers 

-Olive Oil

Prepare the Egg Roll Filling:

1. In a large skillet, brown the beef until it is no longer pink.

2. Add the garlic and ginger and sauté for 30 seconds.

3. Add the cabbage/coleslaw, and soy sauce and sauté until desired tenderness. 

4. Stir in sriracha.

5. Drizzle with sesame oil and sprinkle with green onions.

6. Add additional soy sauce and sriracha if desired.

Prepare the Wonton Chips:

1. Preheat oven to 400 degrees Fahrenheit.

2. Cut the egg roll wrappers with cookie cutter shapes. Place on a baking sheet lined with parchment paper.

3. Brush the shapes generously with olive oil and bake for six to eight minutes, until lightly golden.

4. Serve with egg roll filling. 

From the flavor-packed egg roll filling to the crunchy delight of the chips, every bite will leave your taste buds dancing with delight! Chag Purim Sameach!

Photography and recipe development by Sara Goldstein