What’s In A Name?
The word “pastrami” comes from the Romanian word pastramă, which means meat that is preserved. People used this method to keep meat from going bad before refrigerators existed.
Chef Shiri Says…
For even more crunch, place the egg rolls on a wire rack on top of the baking sheet so air circulates underneath!
Creative Cooking with
Chef Shiri
Kids – See if you have what it takes to become a Junior Chef!
Adult Supervision Required
Utensils Needed
- Large mixing bowl
- Cutting board & knife
- Spoon
- Baking sheet
- Parchment paper
- Small bowl of water (for sealing)
- Pastry brush or oil spray Oven mitts
Ingredients
- 1 package egg roll wrappers
- 8–10 oz pastrami, chopped small
- 1 cup shredded cabbage or coleslaw mix
- ½ cup shredded carrots
- 2–3 tbsp mayonnaise
- 1–2 tsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp black pepper
- Optional: 1-2 tbsp sweet pickle relish
- 2-3 tbsp oil (for brushing or spraying)
- Optional dipping sauce:Russian dressing or mustard
Let’s Get Started!
- Set oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Make the filling: Mix pastrami, cabbage, carrots, mayo, mustard, garlic powder, pepper, and optional relish.
- Assemble egg rolls:
- Place wrapper in a diamond shape
- Add 2–3 tbsp filling near the bottom
- Fold bottom over filling, fold in sides, roll tightly
- Seal edge with water
- Prep for baking: Place egg rolls seam-side down on the baking sheet. Lightly brush or spray all sides with oil.
- Bake for 15 minutes, then flip and bake another 10–15 minutes until golden and crispy.
- Let cool for a few minutes, then serve with dipping sauce.
Makes 12-16 Egg Rolls!
Fun Food Fact
Most American egg rolls don’t actually have eggs in the filling or the wrapper. The word “egg” in the name comes from history – it might refer to older recipes that used eggs or the way the roll looks when fried or baked.