Pot Roast Egg Rolls

pot roast egg rollsMerrrrry Christmas to Jew! Oh isn’t it fun to be a Jew on Christmas? Like any good chosen person, I am spending Christmas Eve noshing on Chinese food and dancing the night away at the annual Matzo Ball. Whhheee! Pass the eggnog! Just like my gentile friends, you will find me on Christmas Day unwrapping presents (to myself from myself), sipping mimosas, and watching Elf and Home Alone on repeat. See, Jews can be jolly too!! Fa-la-la-la-latkes! And fortune cookies. Per tradition, I whipped up a tasty Chinese feast in lieu of sketchy take-out. General Tso’s Chicken, Moo Shu, Chicken Dumplings! Plus, these egg rolls with a Jewish twist. Here is all Jew need:

pot roast egg rolls

First up, season your meat with salt, pepper and mustard powder.

pot roast egg rolls

Mmm meaty. Heat up two tablespoons of oil in a pan and sear the meat on either side until brown, about two minutes per side.

pot roast egg rolls

Hello, lover. Meanwhile, dice up the carrots, potatoes and onions. Add these vegetables to the same pot you browned the meat in and saute over medium heat until browned, about 3 minutes.

pot roast egg rollsegg roll pot roast

Solid. Cut the meat into bite sized pieces and add to the browned vegetables along with the tomato, garlic and ginger. Saute for one more minute.

pot roast egg rolls

Now add in the liquids- wine (or broth), soy sauce, and worcestershire sauce.

pot roast egg rolls

Bring to a simmer, and then lower the heat to medium low, cover, and simmer for 20 minutes stirring every so often. Add a little water if the liquid dries up while cooking, and at the end of the 20 minutes you should have a hearty filling with no extra liquid.

Not the prettiest, but that’s why we hide it in a lovely fried wrapper! Now time to roll! Put two tablespoons of filling towards one of the points of the egg roll wrappers.

pot roast egg rolls

I bought egg roll wrappers in the produce section of my supermarket, but this recipe for egg roll wrappers looks like a winner! Then fold in the point, and fold in the sides, and roll into a tight bundle, with the loose point on the bottom. pot roast egg rollspot roast egg rolls

So cute! Fry in 350 degree oil until golden brown. Cool on a rack so they don’t get soggy.

pot roast egg rolls

Man oh man. I made a dipping sauce using the mustard powder. Simply mix the powder with enough water to give you mustard texture.

pot roast egg rolls

Merry Christmas!

pot roast egg rollspot roast egg rolls

 

Pot Roast Egg Rolls
 
Prep time
Cook time
Total time
 
It's easier to be a Jew on Christmas with these Pot Roast Egg Rolls!
Author:
Recipe type: Appetizer
Cuisine: Chinese
Serves: 12
Ingredients
  • 1 pound steak (such as flank steak)
  • Sea salt
  • Black pepper
  • Mustard powder
  • Canola oil
  • 2 carrots, peeled and small diced
  • 3 red potatoes, peeled and small diced (use a waxy potato versus a russet so it keeps it shape.)
  • ½ small white onion
  • 1 medium tomato, small diced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 cup dry red wine (or beef broth. But wine is preferred.)
  • 1 tablespoon soy sauce
  • 1 tablespoon worcestershire sauce
  • Egg roll wrappers (12)
Instructions
  1. Season your meat liberally with salt, pepper and mustard powder on both sides.
  2. Heat up two tablespoons canola oil in a pan or dutch oven and sear the meat on either side until brown, about two minutes per side.
  3. Meanwhile, dice up the carrots, potatoes and onions. Add these vegetables to the same pot you browned the meat in and saute over medium heat until browned, about 3 minutes.
  4. Cut the meat into bite sized pieces and add to the browned vegetables along with the tomato, garlic and ginger. Saute for one more minute.
  5. Now add in the liquids- wine (or broth), soy sauce, and worcestershire sauce.
  6. Bring to a simmer, and then lower the heat to medium low, cover, and simmer for 20 minutes stirring every so often. Add a little water if the liquid dries up while cooking, and at the end of the 20 minutes you should have a hearty filling with no extra liquid.
  7. Now time to roll! Put two tablespoons of filling towards one of the points of the egg roll wrappers.
  8. The fold in the point, and fold in the sides, and roll into a tight bundle, with the loose point on the bottom. Repeat with other egg rolls.
  9. Fry in 350 degree oil until golden brown, about 3-5 minutes. Cool on a rack so they don’t get soggy.
  10. Simply mix the powder with enough water to give you mustard texture to get spicy mustard dipping sauce.

 

How are y’all celebrating Christmas?

Here are some other kosher Chinese recipes to wet your whistle! (Sorry I said that.)

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Comments

  1. Can’t go too wrong by wrapping meat in a dough and frying it. This really sounds great and at least there is a little veggie in it.

  2. Wow, I want that pot roast, even without the wrapper! Looks delicious.

  3. Larry the Wizard... says:

    Love it…:-) Merry Kritzmach from this Jew to JEW… and JEW.. and JEW…

  4. Yum Yum – what will you come up with next – vey iz mer!!!!

  5. Looks Great!!!

  6. where do you get the egg roll wrappers?

  7. Elyse lincer says:

    I made these tonight. They’re spectacular!!

Trackbacks

  1. [...] called The Kosher Connection. Every month, they have a theme such as Chinese Food, when I made my Pot Roast Egg Rolls and then we share all the other recipes on our blogs. Whee! In honor of the one year anniversary [...]

  2. […] Pot Roast Egg Rolls from What Jew Wanna Eat – made me want to NOSH! […]

  3. […] get takeout a settle in with Home Alone ( 1, 2 or 3. Not 4). But I like to experiment from time to time. Whole Foods gave me a $25 gift card to craft up some seasonal recipe using any of their kosher […]

  4. […] Pot Roast Egg Rolls by What Jew Wanna Eat […]

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