Mouth Watering Pastrami Egg Rolls
My husband has a long standing reputation for making delicious egg rolls. But this variation, devised by my oldest son, tops anything his father has ever produced. I don’t generally eat meat, and even I love it!
1 lb. shredded cabbage
5 tsp. sugar
2 tsp. salt
1-2 tsp. soy sauce
1/8 tsp. ginger
1/8 tsp. black pepper
3 oz. cooked chicken, chopped
3 oz. deli pastrami, chopped
For Dipping :
Saute the chopped cabbage in a small amount of vegetable oil, till limp. Add all of the other ingredients, except for the dipping sauces, and cook for 3 more minutes.
When cabbage mixture is cool enough to handle, stuff and cook egg rolls according to the package directions.
Serve with both Dijon Mustard and Duck Sauce for dipping.