| Level: | Intermediate |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 8 servings |
| Level: | Intermediate |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- Deselect All
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- Pinch kosher salt
- 4 cloves garlic, minced
- 1 teaspoon caraway seeds
- 8 ounces pastrami, finely sliced
- 10 ounces shredded green cabbage or coleslaw mix
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- Freshly ground black pepper, to taste
- 1 tablespoon all-purpose flour
- 8 eggroll wrappers
- Canola oil, for frying
- Strong deli mustard or Chinese hot mustard, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion, celery and salt and cook until soft, 5 to 7 minutes. Add the garlic and caraway and cook for another minute. Add the pastrami and cook until heated. Turn off the heat and stir in the shredded cabbage. Season with soy sauce, apple cider vinegar and black pepper. Taste and adjust as desired.
- Mix together the flour and 1 tablespoon water in a small bowl to form a paste (it will act as your glue). To fill an eggroll, orient a wrapper in front of you like a diamond. Spread a horizontal line of filling across the bottom half of the wrapper, then fold the bottom corner up over it. Fold in the outer sides, then roll up the rest of the way, sealing well with the flour paste. Repeat with remaining wrappers and filling.
- Heat 1/2-inch canola oil in a heavy bottomed pot to between 360 and 370 degrees F.
- Fry eggrolls until the outsides are golden brown, turning once, for a few minutes on each side. Transfer to a paper towel or wire rack, let cool slightly and serve with mustard.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 330 |
| Total Fat | 22 g |
| Saturated Fat | 2 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 22 mg |
| Sodium | 629 mg |
| Serving Size | 1 of 8 servings |
| Calories | 330 |
| Total Fat | 22 g |
| Saturated Fat | 2 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 22 mg |
| Sodium | 629 mg |
Reviews
I just made these after watching on Food Network. They were a lot easier than I thought. Delicious and will make again. Loved her mother being there when she was pregnant with her first grandchild. What a blessing.
Great concept. Yay, Molly! Converting a memorable sandwich into an egg roll brings to mind a lot of possibilities. Great for game day. My first iteration will be a Philly cheesesteak with steak, onion and mushrooms inside with a cheese dipping sauce. Another might be a Reuben with corned beef, caraway seed and sauerkraut inside and a Russian dipping sauce. Thanks for the inspiration!
Perfect! My husband asked for me to make more of them and more often!
OMG, So delicious , I think watching Molly cook how wonderful it’d be to have a meal with her, But the real quality of her charm , anyway how swell it’d be to have her eat a meal at my house, now that’s hospitality ..
These are so amazing. A must try!
Love her show! i watched her make these and knew i had to make for my husband- they were a HUGE hit. I did add 1/2 slice swiss cheese to each one. I had never made egg rolls, but, found they were very easy to assemble. Will be making these often. Thank you Molly 🙂
Pretty good. My first time making egg rolls. I added swiss cheese per the suggestions of the other reviewers. I may try filling the egg rolls with cheese steak as a lot of the restaurants are doing now.
it sounded fabulous and I can’t wait to make it
Wow. Delicious. Easy to make. Will definitely make again. Thank you Molly,
Can the mixture be frozen