Ingredients

Crepes
8 eggs
1-cup potato starch
1-cup water
½ teaspoon salt
Oil, for frying

Filling
1 Tablespoon oil
2 onions, julienned
1 (8-ounce) bag shredded
Green cabbage
8 slices pastrami
½ teaspoon garlic powder

Directions

For the crepes:
Beat eggs lightly; add remaining ingredients. Don’t overbeat.
Heat 1 tablespoon oil in a 10” nonstick frying pan. Pour a scant ¾ cup batter into hot pan; swirl pan to cover the bottom completely. As soon as batter is set, use a spatula to carefully flip over for 15 seconds. Remove from pan. Continue until all batter has been used. You may need to re-grease pan in between crepes.

For the filling: In a large skillet, heat oil. Add julienned onions and shredded cabbage. Sauté until onions are soft and cabbage is wilted. Add pastrami strips and garlic powder. Sauté 5 minutes, stirring frequently.

Make the egg rolls: Preheat oven to 350°F. Line a baking sheet with parchment paper. Place 1/3 cup filling at one edge of a crepe. Fold top and bottom in, then roll, starting from filling. Place seam-side down on prepared baking sheet. Repeat with remaining crepes and filling.

Bake, uncovered, for approximately 20 minutes until crispy.
Approximately: 18 eggrolls