Heat a tablespoon of oil in a skillet until very hot. Fry egg roll wrappers in batches for two minutes on each side, until crispy. Use a flat metal spatula to press the squares down while cooking so the edges don’t curl up.

Sauté onion in remaining tablespoon olive oil until translucent. Add coleslaw, red peppers, pastrami and garlic and sauté until soft. Remove from heat. Stir in remaining ingredients and mix until well combined.

To assemble, layer the stacks, starting with an egg roll square at the bottom, followed by a layer of filling mixture. Add additional alternating layers. Garnish with microgreens.