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Repurposed corned beef stars in this unique spring roll with kick. Victoria shares three other favorite spring roll combos in the accompanying video.
wholegrain mustard
corned beef cold cuts, cut into strips OR corned beef roast, shredded (see note)
1 tablespoon Gefen Cornstarch
1 – 1 and 1/2 tablespoons water
11 ounces shredded red cabbage
1 teaspoon oil
1–2 teaspoons sugar or Splenda
1–2 tablespoons vinegar
1 teaspoon salt
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Lay spring roll wrappers on your work surface. (Keep other wrappers in package or covered with a clean towel until ready to assemble.)
Prepare red cabbage salad. Combine all ingredients.
Spread Dijon mustard on a spring roll wrapper. Top with shredded corned beef, red cabbage slaw, and onions.
Combine cornstarch and water in a bowl. Using a pastry brush, brush perimeter of spring roll with mixture. Roll up. Place on a Gefen Parchment-lined baking sheet. Continue until all spring roll wrappers are filled.
Bake for 15–18 minutes, until golden and crispy. Alternatively, spring rolls can be fried.
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How long at at what temp should I heat the leftover pastrami in the oven?
Hi Leah,
Make sure there is water in the pan and it’s covered tightly. You can do 250F-300F for 15-20 minutes, but keep an eye on it.
-Chana Tzirel from Kosher.com