Dice the onion and saute until browned. Ask for sliced turkey pastrami, and then dice into thin strips. Mix all of the little pieces of turkey pastrami with the onions, and saute for another few minutes.

I like to use turkey pastrami because it remains juicy, as ordinary pastrami usually tends to become dry. Add the balsamic vinegar and brown sugar and saute a few more minutes to make a glaze over the filling.

Add the scallions as the last touch and saute for one more minute. If it’s a little juicy, that’s fine. Use a slotted spoon to fill your eggrolls. Wet each eggroll around the edge with water. Fill with the turkey pastrami filling, then drop into a pan of hot oil. Fry on each side for a few minutes until crispy. Drain on a paper towel.

Serve with a simple ponzu sauce: soy sauce with a squeeze of fresh lime. Or an apricot dipping sauce: 3/4 jar of apricot jelly, 5 tbsp. balsamic vinegar, 2 tbsp. soy sauce, and 1/4 tsp. of garlic powder. Bring ingredients to a boil and then simmer on a low flame for 5 minutes until it thickens. Serve it cooled with the eggrolls-delicious!