Christmas + Chinese Food+( Movie)= A Very Jewy Xmas…Much has been made how American Jews traditionally celebrate Dec 25, the birthdate of the world’s most beloved Jew, by eating Chinese food. Pastrami eggrolls have been around for a while now. Even getting the hipster-foodie treatment at celebrated Brooklyn eateries. So here’s my version to add to the mix. It’s baked, to cut down on some of the greasiness (and fat), but still manages to maintain a pleasingly crunchy shell that cradles the tender and juicy cabbage and pastrami filling. The Russian dressing dipping sauce brings it all together in one deli-delicious bite.
2 garlic cloves, minced (about 1 tbsp.)
1/2 cup chopped onion
2 cups shredded napa cabbage or cole slaw mix
salt and pepper, to taste
1 tsp. canola oil
6 slices pastrami, diced
3 tbsp. water + 1 tbsp. flour
10-12 eggroll wrappers
2 tsp. canola oil
1. Preheat oven to 400F. Heat oils in a large frying pan, add minced garlic and chopped onions and sauté for 2-3 minutes until onion is soft and slightly golden around the edges.
2. Add shredded cabbage or coleslaw mix to the onion mixture and stir for approximately 3 minutes or until cabbage begins to wilts. season with salt and pepper to taste. Remove cabbage mix from pan and set aside in a medium sized bowl.
3. In same frying pan heat up additional teaspoon of canola oil and fry diced pastrami for 2-3 minutes, stirring constantly until crisped. Remove from heat and fold into cabbage mixture.
4. In a small bowl mix together water and flour. Cover a baking tray with parchment paper or spray with baking spray. Set aside. Place eggroll wrapper on a plate and cover with damp cloth to keep moist and fresh.
5. To make eggrolls: lay a wrapper flat on a workable surface, make sure the wrapper corner is facing you (basically it’s positioned in a diamond shape). Place 1/4 cup mound of the pastrami-cabbage mixture in the bottom point of the eggroll (closest to you), roll the dough up, cradling the filling, fold sides over like you would a present, tuck in any extra dough. Roll up and seal top corner with a few drop of the water -flour solution. Seal top corner, and lay on baking sheet seam-side down, brush with canola oil. Repeat process until all ingredients are used up.
6. Cook in oven for 15 minutes or until eggrolls are golden brown and toasty. Serve hot with Russian Dressing Dipping Sauce (recipe to follow).**
Russian Dressing Dipping Sauce (P)
1/2 cup mayonnaise
3 tbsp. ketchup
1 tsp. pickle relish
1 tsp. Worcestershire
1 tsp. prepared horseradish
1. Combine all ingredients in a small bowl, refrigerate until ready to serve.
**Post Script Recipe Feedback (1/3/13): Deli lover suggested that recipe features more pastrami, 10 slices total? And that the eggroll dough be thinner. For that you would individually roll out each wrapper to a thinner consistency and then cut in half with a sharp knife or pizza cutter.