We all know that going out for Chinese food on Christmas or Christmas Eve is, like, the thing for Jews to do. (Although I hear non-Jews like Chinese food on Christmas too, just sayin). But making your own Chinese food at home is pretty fun, especially when it only requires three ingredients. The rolling took a little time to master, but I think these egg rolls look pretty professional.
The concept for these egg rolls is actually inspired by a restaurant here in New York City called Red Farm, which features egg rolls made with Katz’s famous pastrami. My version uses simple chopped-up pastrami (which I bought at the store), jarred sauerkraut (thanks Trader Joe’s) and egg rolls (also store-bought). Watch below — you can thank me later.
Note: you can find store-bought egg roll wrappers in the produce section of most major supermarket chains (yes, the produce section, I swear). You can also try Asian specialty markets.
- store-bought egg rolls wrappers (you can find in the produce section of many major supermarkets)
- 1 lb sliced pastrami, chopped
- prepared sauerkraut (approximately 1 1/2 cups)
- water for sealing
- vegetable oil for frying
For the dipping sauce (optional):
- 1 cup prepared duck sauce mixed
- 1/4 cup brown mustard for dipping
- Heat vegetable oil in a large pot over medium-high heat.
- Add around 2-3 Tbsp chopped pastrami on top of each egg roll wrapper.
- Add 1 Tbsp sauerkraut on top of pastrami.
- Fold sides of wrapper in (with points facing inwards). Pull large flap over the top and begin to roll tightly. (Watch video above for how to roll the egg rolls).
- Seal edges with water.
- When oil has heated, fry each egg roll for 1 minute on each side, or until crisp and golden.
- Mix duck sauce and mustard and serve with warm egg rolls.