Baked Pastrami and Cabbage Egg Rolls
Yield: 9 - 12 Egg Rolls
Ingredients
- 1 (11 oz package) frozen spring roll wrappers (25 quantity)
Filling:
- 2 tbsp oil
- 1 large onion, diced
- 2 garlic cloves, crushed
- 6 oz pastrami (deli-style in a package), sliced
- 16 oz shredded white cabbage
- 2 tbsp soy sauce
- salt and pepper, to taste
Corn Starch Slurry:
- 1 tbsp corn starch
- 2 tbsp cold water
Instructions
- Heat oil in a large sauté pan over medium heat. Add onion and stir. Add garlic and sauté for 5 minutes, until onion is soft.
- Add pastrami and sauté for an additional 5 minutes, until the onions are fully cooked and the pastrami starts shriveling slightly. Add cabbage. Stir well and cook for 5 minutes. Season with soy sauce, and salt and pepper to taste. Let cool.
- Meanwhile, in a small bowl, combine combine cornstarch and water to create the slurry.
- Dampen a paper towel so that it's damp but not soaking. Place it on top of spring roll wrappers. This protects them from drying up while you work.
- Place a wrapper with a corner facing you. Place ½ cup filling in a rectangle in the center of the wrapper. Fold in the 2 slides, envelope style. While holding the sides, lift up the bottom corner rolling it over the filling, while compacting the filling so it forms into a nice, firm cylinder.
- Using your fingers or a pastry brush, brush corn starch slurry on the edges as a glue. Finish rolling up the egg roll very tightly. Place assembled egg rolls on a lined baking sheet.
- At this point, you can place in the refrigerator if you’ll be baking later on the same day (the fridge is not great for these, but it’s better than the counter), but freeze if you’re going to bake any later than that. Do not put any damp paper towel on the egg rolls at this point, as they will cause the wrapper to break and the filling to spill out. Cover well before freezing/refrigerating.
- Meanwhile, preheat oven to 350°F.
- When ready to bake, spray generously with nonstick spray. When baking from frozen, let thaw for 5-10 minutes at room temperature before spraying with nonstick cooking spray and baking. Bake for 18-20 minutes (alternatively, you can bake at 400°F for 12-16 minutes).
- Serve with a dipping sauce, such as duck sauce.
Notes
Make Ahead Instructions:
–If you’re making these earlier in the day and baking fresh, don’t leave them on the counter. Cover well and place them in the fridge, but only if it’s going to be just a few hours. If it’s any longer (even if it’s the next day), freeze them.
–These freeze well; simply bake fresh. When baking from frozen, let thaw for 5-10 minutes at room temperature before spraying with nonstick cooking spray and baking.
–Do not put any damp paper towel on the egg rolls once assembled, as that will cause the wrapper to break and the filling to spill out (as noted above, if not baking immediately refrigerate or freeze).
