Pastrami & Pickle Eggrolls

Pastrami eggrolls 2 texted copy
 This new recipe exceeded our expectations in deliciousness.. It is simply scrumptious if you are a meat or deli fan. We are excited to share it with our readers. Enjoy! 


1 package egg roll wrappers --approximately 20 wrappers
1 jar dill pickle spears cut in 1/2 " chunks, rinsed and drained
1 jar (16 ounces) sauerkraut, rinsed and drained
12 ounces pastrami, sliced into 2" pieces
1/2 cup sweet chili sauce
2 teaspoons Dijon mustard
1 beaten egg
Vegetable oil


Combine mustard and chili sauce  and pour mixture into a fry pan
Add pastrami and gently stir and simmer for about 2 minutes
Remove pastrami with slotted spatula, but reserve cooking sauce and set aside

Eggroll Wrapping:
Brush each wrapper with a light coating of simmer sauce
Layer 1 tsp. sauerkraut, 2 small pieces of pickle and a few pieces of pastrami in each wrapper
Roll up eggroll, moistening seam with egg. Set rolled eggroll aside.
Heat 2"-3"  of oil to 350 degrees
Carefully add egg rolls, seam side up - fry until golden - turning once. (approximately 1 minute per side)
We use a Chinese style spider strainer to remove.
Drain on paper towels.


If serving the next day or two, refrigerate, bring to room temperature and reheat uncovered in 1 layer in a 325 degree oven, just until hot
If not using for a while, freeze eggrolls and then bring to room temperature and reheat as per directions above.
We usually assume that each guest will eat two; but this recipe is so popular, that each guest exceeded this portion assumption!!!