Description
These deep fried crispy Reuben Egg Rolls are filled with the traditional ingredients of the famous grilled reuben sandwich. Serve with homemade Russian dressing, or substitute with Thousand Island.
Ingredients
- 1 pound corned beef, diced
- 1 Cup Gruyère or Swiss Cheese
- 3/4 sauerkraut, rinsed and drained
- pinch of caraway seeds, optional
- 12 to 14 egg roll wrappers
- 1 egg, beaten
- oil for frying
FOR THE RUSSIAN DRESSING:
- 1/2 Cup mayo
- 3 Tablespoons ketchup
- 1 teaspoon Sriracha
- 1/2 shallot, grated
- 1 Tablespoon horseradish, ground
- 1 teaspoon paprika
- dash of kosher salt
- dash of black pepper
Instructions
HOW TO MAKE REUBEN EGG ROLLS
Heat up enough oil in a cast iron pan to cover the egg rolls. Combine the diced corned beef, cheese, caraway seeds (optional) and sauerkraut into a bowl. Mix to combine.
Lay one egg roll wrapper on a flat surface with one corner nearest to you. Place a spoonful of the mixture on the corner of the wrapper. Roll to tuck in corner. Tightly fold in each side. Roll just to the edge. Brush the edge with the egg wash to seal.
Continue rolling and filling the egg roll wrappers until all of the mixture is used up. Be sure to place a damp towel over the egg rolls as you finish rolling. This recipe will yield approximately 12 to 14 egg rolls.
Place the egg rolls into the hot oil, in batches. You will notice that you may have to “hold” the egg rolls with tongs to brown up each side. I highly suggest frying only four at a time.
Serve with homemade Russian dressing, or substitute with Thousand Island.
Notes
- Dice, as opposed to shred, the corned beef
- Thoroughly rinse and squeeze all of the water out of the sauerkraut
- Avoid using Vegan egg roll wrappers
- You may have to manipulate the egg rolls as they are frying to brown all sides
- Prep Time: 12 minutes
- Cook Time: 12 minutes