Pastrami Egg Rolls

We are filming season 2 of Girl Meets Farm right now!! My house is filled with cameras and lighting things and we’re currently on our day off, so I’m catching up on laundry and showing Lily, Alana, and Michelle all around Grand Forks because they are in town to be guests on the show!! I’m introducing them to all of Grand Forks’ greatest hits: cheesy pickles, Darcy’s, and hotdish. Mmmmm. 

The shoot is almost halfway over and it has been so much fun. We’ve been filming so many hearty comforting wintery dishes that are the types of foods that I *live* for (spätzle! goulash! latkes! lefse!) and on the days that we shot the holiday episode, it snowed all of that snow!!! It was perfect. Every few days friends and family come over from near and far to participate in meal scenes, and that’s been the best thing ever, second only to the fact that during shoot weeks Eggboy allows us to have the TV that’s normally in our kitchen set up in our bedroom. Hehe. 

Mark your calendars, the season premieres on 11/11 @ 11!! (10am central :) 

Ok I’ve gotta go take my out of town fronds to meet the town chocolate shop now. But I’m leaving you with pastrami egg rolls because ever since I had pastrami egg rolls years ago at Red Farm in the West Village with my auntie and Eggboy (it was Eggboy’s first time meeting any of my family members!!!), I have been obsessed. Obviously. Because it’s salty smoky meat wrapped in an egg roll wrapper and fried to chewy delicious perfection. And dipped in a good strong mustard, because acid. These have caraway as a nod to the standard pastrami on rye, and they are kind of me as an appetizer?? Chinese, Jewish, and salty 😜. This recipe is loosely based on my friend Nile’s family egg roll recipe because Nile is the best egg roll maker in the North and she has leftover egg rolls cold for breakfast the next day, which is a very strong move. 


Pastrami Egg Rolls

makes 8

Ingredients

1 tb canola oil, plus more for frying

1 small onion, finely chopped

1 stalk celery, finely chopped

A pinch of kosher salt

4 cloves garlic, minced

1 tsp caraway seeds

8 oz pastrami, finely sliced

10 oz coleslaw mix or shredded green cabbage

1 tb soy sauce

1 tb apple cider vinegar

Black pepper

1 tb flour

1 tb water

8 egg roll wrappers

Strong deli mustard or Chinese hot mustard, for serving

Clues

In a large skillet, heat the 1 tablespoon canola oil over medium heat. Add the onion, celery, and pinch of salt and cook until soft, 5-7 minutes. Add the garlic and caraway and cook for another minute. Add the pastrami and cook until heated. Turn off the heat and stir in the shredded cabbage. Season with soy sauce, apple cider vinegar, and black pepper. Taste and adjust as desired. In a small bowl, mix together the water and flour to form a paste (it will act as your glue). Fill egg roll wrappers like the above gif, sealing well with the paste.

Heat oil in a heavy bottomed pot to 360ºf-370ºf. You can either use a lot of oil to fully submerge and deep fry them or do what I do and only heat about 1/2” of oil and turn them while frying to ensure that all sides get crisp. Fry for a few minutes until the outsides are golden brown. Transfer to a paper towel or wire rack, let cool slightly, and serve with mustard.


GUNG HAY FAT CHOY!

happy fifty seven seventy snake, everyone!

for the third time in six months a new year rolled around and you know what they say about the third time... something about it being dumpling-filled and noodle-y. so melissa and i enlisted an army of dumpling makers, black sesame ice cream experts, fortune writers {to write socially relevant fortunes}, and polaroid photogs to throw a snake-y soirée of the most non-snake-y because snakes freak the shit out of me. 

and it was so yummy and fun to get in touch with my chinese half and eat tons of noodles and put mochi in my cookies!

-yeh!!

i went to flushing and alls i got was this identity crises pastry


it's a cake inside of a loaf of bread. appropriately called a
cake bun
and it's really good. 
i'm in bed eating it right now, 
and i don't know what is softer: my stuffed penguin friend or this cake bun. 

happy sunday!!!


-yeh!!!


p.s. next up is molly makes a cake bun with red velvet inside challah. 
it will be a racial/cultural mut. just like me.