CORNED BEEF EGG ROLLS RECIPES

Steps:

• Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.), Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm., For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. , Cut beef across the grain into slices. Serve with vegetables and sauce.

Steps:

• With a clean kitchen towel, squeeze excess liquid from sauerkraut.  Set aside.
• Place 1 egg roll wrapper on a clean, dry work surface with corners positioned like a diamond.
• Add ¾ ounce (2 tablespoons) pastrami, 2 tablespoons cheese and 2 tablespoons sauerkraut on the bottom third of the wrapper.
• Carefully lift the bottom point nearest to you and wrap it around the filling. 
• Dip your finger into a small bowl of water and run it along the edges of the wrapper. 
• Fold the left and right corners in toward the center and continue to roll into a tight cylinder.
• Repeat with remaining filling and wrappers.
• Air Fryer Egg Roll Method
• Egg Roll Oven Recipe: