Kung Pao Pastrami Eggrolls

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Spring 2015

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Kung Pao Pastrami Eggrolls

Kung Pao Pastrami Eggrolls
1 tbsp. peanut oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 cups Fresh Express 3 Color Deli Coleslaw
1/2 lb. pastrami, (in our Deli) thinly sliced and coarsely chopped
1/2 cup party peanuts, very coarsely chopped
3 tbsp. kung pao sauce, plus extra for dipping
10 large square eggroll wrappers (in our Produce Dept.)
Vegetable oil for frying

Prep: 15 minutes  Cook: about 15 minutes  Serves: 10

1. Heat peanut oil in a large skillet over medium heat. Add onion and bell pepper and sauté for 5 minutes. Add slaw mix and cook for a few minutes more to soften. Remove from heat and stir in pastrami, peanuts and kung pao sauce.

2. Place equal amounts of filling (about 1/4 cup) in the center of each egg roll wrapper. Brush edges with water, then fold up the bottom of each wrapper, pressing to enclose filling. Fold in sides, then roll up tightly.

3. Heat vegetable oil in a large pot. Cook egg rolls a few at a time until golden brown on all sides. Drain on paper towels and serve warm with extra kung pao sauce for dipping.

Nutritional Information:
Nutrition per serving: 252 calories, 11 g protein, 14 g total fat (2 g sat.),
23 g carbohydrate, 2 g fiber, 2 g sugar, 15 mg cholesterol, 560 mg sodium, 7 points


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