Today I made another recipe from the Lucky Rice Cookbook that I received earlier this past summer. Last time I made garlic smashed cucumbers and it was a perfect side addition to our bento repertoire. I was intrigued by the Pastrami Egg Rolls because I am a huge fan of pastrami and this seemed like a fun way to use it in bento. There wasn't a picture of these in the cookbook so I'm not sure exactly how the author meant for them to look, but I laid the pastrami strips inside the wrapper neatly in a couple different ways.
I also made a vegetarian filling since I was going to be deep-frying anyway, and it seems more balanced to add at least some vegetables. I preferred the vegetarian rolls, maybe because I ended up packing way more filling in those. But not surprisingly the kids really liked the salty cured pastrami and sauerkraut ones; I also added strips of swiss cheese in the pastrami ones (although this wasn't asked for in the original recipe).
see for yourself soon!