Pastrami-Spiced Reuben Egg Rolls (NYC Deli Twist)

I’ve transformed the classic Reuben sandwich into these pastrami-spiced egg rolls with a bold NYC deli twist. I start with thinly sliced pastrami coated in a homemade rub of coriander, black pepper, and paprika for that authentic flavor punch, then add tangy sauerkraut and melty Swiss cheese inside crispy wrappers. It’s my go-to for parties, and you’ll find all the tips and variations ahead to nail your own version.

History

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Pastrami-Spiced Reuben Egg Rolls represent a modern fusion of Jewish-American deli traditions and Chinese-American cuisine, originating in the United States during the late 20th or early 21st century as creative interpretations of the classic Reuben sandwich—featuring pastrami, sauerkraut, and Swiss cheese—wrapped in an egg roll format. Regional variations, such as those in New York with bolder pastrami flavors or California versions incorporating fresher, lighter ingredients, highlight the adaptability of immigrant cuisines and their role in American food culture. These egg rolls are often served at casual gatherings, barbecues, or as appetizers in fusion restaurants, symbolizing innovative comfort food without ties to specific traditional occasions.

Ingredients

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• Egg roll wrappers – oh, those thin, crispy blankets that turn any filling into a fun, portable treat; grab about 12 of them, because who doesn’t love a little wrapper magic to hold everything together without falling apart mid-bite?
• Thinly sliced pastrami – let’s say around 1 pound of that rich, smoky beef, the kind that’s already got that classic cured vibe, but if you’re up for a twist, picture tossing it with a homemade spice rub to amp up the flavor; after all, what’s a Reuben without that peppery punch making you wonder if your taste buds can handle the excitement?
• Coriander seeds – about 2 tablespoons of these little guys, because they’re the unsung heroes that bring a citrusy warmth to your pastrami, turning ordinary meat into something that might just steal the show, even if I’m the type to fumble the grinder and end up with seeds everywhere like a kitchen klutz.
• Black peppercorns – go for 2 tablespoons, freshly ground if you can manage it, for that sharp, fiery kick that wakes up your tongue; it’s like nature’s way of saying, “Hey, let’s add some zing,” without overwhelming the party, though I often exaggerate how spicy things get just to keep things lively.
• Mustard seeds – just 1 tablespoon to lend a tangy, nutty edge that pairs perfectly with the pastrami’s savoriness; think of them as the quiet friend who shows up and suddenly makes everything better, even on days when my measuring skills are, well, a bit off.
• Garlic powder – 1 tablespoon for that reliable, no-fuss punch of savory depth, because who needs fresh garlic’s drama when this powdered pal slides right in; it’s the ingredient that whispers, “I’ve got your back,” while I playfully pretend it’s the one thing I never forget – spoiler, I do.
• Onion powder – another 1 tablespoon to add a subtle sweetness that rounds out the spices, like a gentle nudge reminding you that not every flavor has to shout; it’s there in the background, doing its job while I chuckle at how onions always make me tear up, even in powdered form.
• Paprika – 1 tablespoon for a smoky, slightly sweet hue that colors your pastrami just right, turning it into a visual feast; imagine it as the artist of the group, adding that ruddy glow, though I’m no painter, so I might spill a bit and call it “abstract cooking.”
• Cayenne pepper – a teaspoon if you’re in the mood for a optional heat that sneaks up and says hello, because sometimes you want that extra zing without setting your mouth on fire; it’s like flirting with spice, where I, ever the cautious type, might underdo it just to avoid any surprises.
• Sauerkraut – about 1 cup, drained and maybe squeezed a little for that tangy, crunchy contrast; it’s the rebel in the mix, bringing acidity to balance the richness, and don’t you wonder how something so simple can elevate the whole dish like a trusty sidekick?
• Swiss cheese – go with 1 cup shredded, because its melty, nutty goodness wraps around the other flavors like a warm hug; picture it oozing out just right, making you pause and think, is there anything cozier than cheese in an egg roll, especially when it’s playing hard to melt?
• Kosher salt – say, 1/4 cup for any brining step, the basic but essential player that enhances everything without stealing the spotlight; it’s like the straight man in a comedy routine, holding things together while I jokingly worry about over-salting like it’s my personal kitchen nemesis.
• Brown sugar – 1/4 cup to add a touch of sweetness in brining or rubbing, balancing the spices with a caramel note that keeps things from getting too serious; who knew sugar could be the peacemaker, right, especially when I exaggerate its powers to sweeten my cooking blunders?
• Water – enough for brining, maybe 4 cups, the humble base that does the heavy lifting without any fuss; it’s that everyday ingredient we take for granted, making me muse if it’s secretly the MVP we never applaud enough.
• Apple juice or beef broth – around 1 cup for any optional braising to tenderize things up, adding a subtle fruitiness or savoriness that seeps in like an unexpected guest; it’s the wildcard that might make you think, do I really need this, or is it just my way of complicating a good recipe?

Cooking Steps

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Let’s jump into making these Pastrami-Spiced Reuben Egg Rolls, where the real fun starts with spicing up that 1 pound of thinly sliced pastrami to give it a bold, irresistible twist.

You’ll mix together the spices like 2 tablespoons of coriander seeds, 2 tablespoons of black peppercorns, 1 tablespoon of mustard seeds, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of paprika, and maybe a teaspoon of cayenne pepper if you’re feeling adventurous.

It’s all about creating a homemade rub that turns ordinary pastrami into something special, don’t you think, especially when you imagine the flavors dancing on your tongue like they’re putting on a show?

Now, for the hands-on part, here’s a simple step-by-step guide to get those egg rolls assembled and cooked to crispy perfection:

1. Prepare the pastrami: In a bowl, combine the spice rub ingredients I mentioned earlier, then toss in your 1 pound of thinly sliced pastrami until it’s evenly coated – this is where the magic happens, giving it that extra zing without overcomplicating things. If you’re aiming for ultra-tender meat, you could optionally braise it like this: place the pastrami in a roasting pan, add some apple juice or beef broth around it for steam, cover tightly with foil, and bake at 325°F for about 2 hours; it’s a sneaky way to soften things up, though I often wonder if I’ll remember to check on it without getting distracted by kitchen chaos.
2. Assemble the egg rolls: Lay out your 12 egg roll wrappers on a clean surface, one at a time, and add a few slices of the spiced pastrami in the center of each – keep it to about 2-3 ounces per wrapper so they don’t burst open. Fold the sides over the filling, roll it up tightly like you’re wrapping a little gift, and seal the edges with a bit of water; it’s that straightforward, even if I’m the type to fumble and end up with a lopsided roll, turning it into a humorous kitchen experiment.

Once your egg rolls are ready, fry them in hot oil over medium heat for 3-4 minutes per side until golden and crispy, or bake at 400°F for about 15 minutes if you prefer a lighter option – either way, you’ll end up with a tasty treat that’s worth the effort.

And hey, while you’re at it, picture how these little rolls might surprise your taste buds with their spicy crunch, making you question why you don’t make them more often, all without me turning this into some overblown story.

Tips and Variations

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If you’re tweaking these Pastrami-Spiced Reuben Egg Rolls, consider braising the pastrami first for that melt-in-your-mouth tenderness – just place it in a roasting pan, add apple juice or beef broth around the edges to build steam without soaking the meat, cover with foil, and bake at 325°F for 2-3 hours to break down those tough fibers, though I always wonder if I’ll accidentally overdo it and end up with something too soft, turning my kitchen into a comedy of errors.

For variations, swap in sauerkraut for coleslaw to amp up the tang, or mix in some Swiss cheese for extra gooeyness, and if you’re feeling playful, experiment with a milder spice rub by cutting back on the cayenne, making these rolls your own little adventure without the hassle of starting from scratch every time.

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