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Crispy fried egg rolls filled with pastrami and sauerkraut. A festive, crowd-pleasing starter for your Purim seuda.
1 pound pastrami, sliced
1/2 cup sauerkraut, drained
1/2 cup diced Haddar Cucumbers in Brine or other sour pickles
1 egg, beaten
pinch of salt, or to taste
pinch of pepper, or to taste
oil, for frying
3 tablespoons sour pickle juice (reserved)
3 tablespoons deli mustard
1 tablespoon Tonnelli Apple Cider Vinegar
1 and 1/2 teaspoons ground coriander
1/4 teaspoon sugar
3/4 cup Gefen Canola Oil
1 tablespoon water
1/2 sour pickle, finely diced
pinch of black pepper
2 tablespoons Gefen Honey
In the bowl of a food processor, combine pastrami, sauerkraut, pickles, salt, and pepper. Pulse for 10 seconds, until roughly chopped. Transfer mixture to a small bowl.
Place egg roll wrappers on a work surface. Place a heaping tablespoon of filling in the center of each wrapper. Using a pastry brush, brush the edges with beaten egg. Fold egg- roll-style (look on package for a diagram and instructions). Alternatively, you can use wonton wrappers and make small wrappers or dumplings.
Heat oil in a deep fryer or pot one-fourth of the way full. When oil is very hot, add pastrami wrappers and fry until golden on each side. Drain on a paper towel-lined plate.
In a medium bowl, combine all ingredients and whisk together very well. Serve alongside pastrami wrappers.
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