Reuben Egg Rolls
We wanted to take the tastes of the traditional Reuben sandwich and make them into a crunchy, bite-sized app since we can’t get enough of them. Although it may seem scary, frying egg rolls is totally worthwhile in this case. The high heat keeps everything from blowing up in the middle and keeps the wrapper crispy. We’ve tested them in the oven, so believe us when we say the results are much messier and regrettably mushy.
Ingredients for Ruben egg roll:
- Add extra for serving. 4 ounces of softened cream cheese,
- 3 tablespoons of Russian dressing
- 1 tablespoon cooked horseradish
- 1 1/2 cups of shredded Swiss cheese and 3/4 pound of minced corned beef slices
- 1/2 cup drained sauerkraut
- 2 tablespoons of just chopped chives
- 16 wrappers for egg rolls
- For frying, use vegetable oil
Directions for Ruben egg roll:
Step one:
Combine the cream cheese, horseradish, and Russian dressing in a medium-sized bowl. Stir in Swiss cheese, sauerkraut, corned meat, and chives.
Step two:
Place a diamond-shaped egg roll wrapper in front of you, then fill it with a maximum of two teaspoons of the reuben mixture. Gently roll up the sides and bottom of the piece, sealing the seam with a few drops of water. Proceed with the leftover filling and wrappers.
Step Three:
Working in batches, place the egg rolls to a large deep-sided pan set over medium heat with 1 inch of oil heated until it begins to bubble.
Step four:
Fry the rolls for 1 minute on each side, or until golden. Transfer to a platter lined with paper towels and allow to cool slightly. Continue with the remaining egg rolls.
Serve warm, with Russian dressing for dipping.
Enjoy!
