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Submitted by Ariel Herskovitz
The classic combination of a pastrami sandwich on rye bread with tangy sauerkraut, wrapped in an egg roll. Served with a side of spicy maple truffle aioli.
Makes 10 egg rolls.
1 shallot, minced
2 tbsp canola oil, plus oil for frying
3 cups shredded coleslaw
½ cup apple cider vinegar
2 tsp caraway seeds
3 tbsp of stone ground Dijon mustard
8 oz sliced pastrami (Mealmart), chopped
10 egg roll wrappers (Nasoya brand)
1/4 cup Salad Mate Truffle Mayo dressing
2 tsp CHILIn’ Sauces Maple Hot Sauce
Add 2 tbsp oil to a large frying pan and heat over medium heat. Add shallot and sauté for 2-3 minutes.
Add coleslaw, vinegar, caraway seeds, mustard, and pastrami to pan and sauté for approximately 10 minutes, stirring occasionally. Coleslaw should start to turn translucent and the liquid should evaporate when done. Remove from heat.
Spoon 3 tbsp of the coleslaw and pastrami mixture on the egg roll wrapper, folding up the bottom corner and then the two sides toward the center. Moisten the inner top corner with a little water and roll to the top to seal.
In a deep pot, heat oil to 360 degrees F and fry egg rolls, turning occasionally, until golden, about 3-5 minutes.
Remove egg rolls from oil and place on a cooling rack.
Serve with maple truffle aioli.
Mix 1/4 cup truffle mayo dressing with 2 tsp maple hot sauce.
How Would You
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Can these be frozen? If so can they be fried or freeze when its raw
I would recommend freezing raw and then frying right before serving.