Combine a traditional deli favorite with classic Chinese takeout. That’s what’s cooking tonight as we grab a Bite with Belkys.

The Chef: Patrick Broadhead The Restaurant: Dear Olivia Bar & Kitchen, Parkland The Dish: Reuben Egg Rolls

Ingredients: 1lb Cooked Pastrami (rough chop) 2 cups Grated Swiss Cheese 1 cup Sauerkraut (chopped and dry) 1 dozen Eggroll Wrappers 1 tbsp Cornstarch 3 quarts Vegetable Oil 1 cup Mayonnaise 1/4 cup White Onion(minced) 3 tbsp Ketchup 1 Lemon 2 tbsp Dill Pickle (minced) 1 tsp Prepared Horseradish 1/2 tsp Paprika Kosher Salt to taste

Method of Preparation: Directions for 1000 Island Dressing: • In a mixing bowl, add mayonnaise, onion, ketchup, chopped pickle (adding some pickle brine is good also), fresh lemon juice, horseradish, paprika & salt to taste.

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