Jewish Egg Rolls Recipe

Prepare filling

Heat 1 tablespoon neutral oil in a skillet over medium heat. Add the finely diced yellow onion and cook until translucent, 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Add the chopped corned beef and chopped kishka to the skillet and stir to combine. Cook 3–4 minutes until heated through and any large pieces break down. If the mixture seems dry, add 1–2 teaspoons water.

Fold in the well-drained, finely chopped sauerkraut, creamed horseradish, Dijon mustard, chopped parsley, and freshly ground black pepper. Cook another 1–2 minutes just to warm the sauerkraut and blend flavors. Taste and adjust seasoning; you can add up to 1/4 teaspoon salt if needed (sauerkraut and corned beef are already salty). Remove from heat and let cool to warm (15–20 minutes) so filling is easy to handle when wrapping.

Make slurry

Whisk together the 2 tablespoons flour and 3 tablespoons water in a small bowl to form a paste. This will act as the glue to seal the egg rolls.

Fill and roll egg rolls

Place one egg roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Spoon about 2 to 3 tablespoons of the cooled filling onto the lower third of the wrapper, leaving a 1/2-inch border at the edges. Brush the edges of the wrapper lightly with the flour slurry. Fold the bottom corner up over the filling, tuck in the sides snugly, then roll up toward the top corner to form a sealed cylinder. Brush the top corner with a little slurry to seal. Repeat with remaining wrappers and filling (should make about 9–10 rolls depending on wrapper size).

Place finished egg rolls seam-side down on a baking sheet lined with parchment. Chill in fridge for 10 minutes to firm up and help prevent unrolling when frying.

Heat oil

Pour oil into a deep, heavy-bottomed skillet or saucepan to a depth of about 1.5–2 inches (about 3–4 cups, depending on pan size). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of wrapper sizzles and browns in about 30–45 seconds.

Fry egg rolls in batches (do not crowd) seam-side down first, 2–3 minutes per side, turning with tongs so they brown evenly and become crisp. Total frying time per roll is about 4–6 minutes until deep golden and crisp. Adjust heat as needed to keep oil around 325–350°F so they cook through without burning.

Use tongs to transfer fried egg rolls to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if making multiple batches.

In a small bowl combine the warm chicken schmaltz, honey, Dijon mustard, apple cider vinegar, salt, and black pepper. Whisk until smooth and emulsified. Taste and adjust: add more honey for sweetness or a pinch more salt. Keep warm or at room temperature; if schmaltz solidifies, microwave very briefly (5–8 seconds) and whisk to loosen.

If using jarred amba, taste and stir to loosen. For a slightly brighter sauce, mix the 3/4 cup amba with the chopped pickled jalapeño (if using) and 1 teaspoon lemon juice. If sauce is too thick, thin with up to 1 tablespoon water and stir to combine. Adjust heat and acidity to taste.

Arrange the hot egg rolls on a platter. Serve with small bowls of honey mustard schmaltz and amba sauce for dipping. Sprinkle toasted sesame seeds and microgreens or chopped parsley over the platter for visual appeal. For service, cut egg rolls on the bias (optional) and serve 2–3 per person as an appetizer or 4–5 as a main component.