Savory Reuben Egg Rolls (Print version)
Crispy egg rolls stuffed with corned beef, tangy sauerkraut, and melted Swiss cheese. Perfect for game day or St. Patrick's Day.
# Ingredients:
For the filling
01 -
8 oz (225 g) cooked corned beef, chopped coarse
02 -
1 cup (150 g) sauerkraut, drained and squeezed dry
03 -
4 oz (115 g) Swiss cheese, shredded
04 -
2 tablespoons Thousand Island dressing
05 -
1/2 teaspoon caraway seeds (optional)
06 -
1/4 teaspoon black pepper
For assembly and frying
07 -
8 egg roll wrappers
08 -
2 cups vegetable oil, for frying
09 -
1 tablespoon water, for sealing
For dipping
10 -
1/3 cup Thousand Island dressing
11 -
2 tablespoons Dijon mustard
# Instructions:
01 -
Place the sauerkraut in a clean kitchen towel and wring it firmly until almost no liquid remains. Transfer to a bowl.
02 -
Add the chopped corned beef, shredded Swiss, Thousand Island dressing, caraway seeds if using, and black pepper to the sauerkraut. Stir until evenly combined. The mixture should feel moist but not wet.
03 -
Lay one egg roll wrapper with a corner facing you. Place about 3 tablespoons of filling in the center and shape into a log. Fold the bottom corner up and over the filling, tuck tightly, fold in the sides, then roll away from you. Seal the final corner with a dab of water. Repeat with the remaining wrappers and filling.
04 -
Heat the oil in a heavy pot to 350°F (175°C). Fry the egg rolls in batches of 3 or 4 for 3 to 4 minutes, turning occasionally, until deeply golden all over. Transfer to a wire rack or paper towel-lined plate to drain.
05 -
Stir the Thousand Island dressing and Dijon mustard together in a small bowl. Serve the warm egg rolls immediately with the sauce on the side.
# Good to know:
01 -
Best served within 10 minutes of frying while the shell is at its crispiest.
02 -
If baking, place rolls on a wire rack set over a baking sheet for air circulation.