Ingredients
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12 store-bought egg roll wrappers
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6 Grillo's ® Pickle Spears
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12 slices beef pastrami
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1 (7 oz) pkg sliced Swiss cheese
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1 1/2 cups sauerkraut, drained well
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Thousand Island dressing
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Vegetable or canola oil, for frying
Steps
1
Place the sauerkraut in a strainer or on 2 layers of paper towels and set aside to drain off the excess liquid.
2
For the egg roll filling, roughly chop the pastrami and swiss cheese into ¼” pieces. Mix with the chopped pickles, sauerkraut, and 5 tbsp of 1000 island dressing. Stir to combine.
3
To make the egg rolls, place one egg roll wrapper on a cutting board and spoon 2 heaping tablespoons into the center. To wrap, bring the corner closest to you over the filling, as tight as possible without tearing, and begin to roll. Stop halfway and bring in the two corner sides in towards the center and continue to roll tightly into a log. Dab the last corner with a bit of water to seal the edge.
4
Fill a large pot with about 3 inches of oil and set over medium-high heat; heat the oil to about 325 degrees. Once hot, fry the egg rolls in batches, making sure not to over-crowd the pot, until golden brown and crispy, about 5 minutes. Drain well and transfer to a wire rack set over a baking sheet. Serve hot with the thousand island dipping sauce on the side. Enjoy!
Tips
Recipe Sponsored by Grillo's® Pickles
