first class reuben egg rolls vest

reuben egg rolls

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Holidays

REUBEN EGG ROLLS

"The flavors of a classic Reuben sandwich are packed into a warm batch of fried egg rolls. The dipping sauce, made with Thousand Island dressing and finely chopped sauerkraut, is an essential element."

Ingredients

  • 1⁄3cup thousand island dressing
  • 1⁄4cup sauerkraut, drained and finely chopped
  • 1⁄8teaspoon onion powder
  • 1⁄8teaspoon garlic powder
  • 1⁄8teaspoon salt
  • 1⁄2lb thin sliced corned beef
  • 1⁄2cup shredded swiss cheese
  • 1⁄2cup shredded sharp white cheddar cheese
  • 1egg
  • 8egg roll wraps
  • vegetable oil

Direction

  1. Combine all the ingredients for the sauce in a small bowl and whisk to combine. Cover with plastic wrap and set aside in the fridge.
  2. Add enough oil to a Dutch oven or deep cast iron skillet to reach about 1 inch up the sides. Attach a thermometer and heat oil to 350°F.
  3. Beat egg and a splash of water together in a small bowl.
  4. Finely chop the corned beef.
  5. Add the Swiss cheese and cheddar cheese to a bowl and mix to combine.
  6. Beat the egg with a splash of water in a small bowl.
  7. Place an egg roll wrapper on a work surface with one of the points facing towards yourself so that it looks like a diamond.
  8. Add about 3 tablespoons of corned beef and 2 tablespoons of cheese in a horizontal line slightly off center closer to you.
  9. Brush all four edges with egg wash.
  10. Fold the point closest to you over the filling and tuck it in tightly, roll, fold over the sides, and finish rolling until you have a neat egg roll. Repeat with remaining 7 wrappers.
  11. Fry the egg rolls in two batches for about 5 minutes, flipping halfway through, until golden brown.
  12. Drain on a paper towel lined plate.
  13. Serve with the dipping sauce.