Pot Roast Egg Rolls

Merrrrry 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:

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

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.

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.

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.

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

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.

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. 

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

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

Merry Christmas!

Pot Roast Egg Rolls

Amy Kritzer

It's easier to be a Jew on Christmas with these Pot Roast Egg Rolls!

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Appetizer

Cuisine Chinese

Servings 12

Ingredients

  

1x2x3x

• 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.)
• 1/2 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

 

• Season your meat liberally with salt, pepper and mustard powder on both sides.
• 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.
• 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.
• 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.
• Now add in the liquids- wine (or broth), soy sauce, and worcestershire sauce.
• 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.
• Now time to roll! Put two tablespoons of filling towards one of the points of the egg roll wrappers.
• 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.
• Fry in 350 degree oil until golden brown, about 3-5 minutes. Cool on a rack so they don’t get soggy.
• Simply mix the powder with enough water to give you mustard texture to get spicy mustard dipping sauce.

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How are y’all celebrating Christmas?

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