Reuben Egg Roll Wraps With Dipping Sauce Recipes

Steps:

• 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.
• 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.
• Beat egg and a splash of water together in a small bowl.
• Finely chop the corned beef.
• Add the Swiss cheese and cheddar cheese to a bowl and mix to combine.
• Beat the egg with a splash of water in a small bowl.
• Place an egg roll wrapper on a work surface with one of the points facing towards yourself so that it looks like a diamond.
• Add about 3 tablespoons of corned beef and 2 tablespoons of cheese in a horizontal line slightly off center closer to you.
• Brush all four edges with egg wash.
• 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.
• Fry the egg rolls in two batches for about 5 minutes, flipping halfway through, until golden brown.
• Drain on a paper towel lined plate.
• Serve with the dipping sauce.

Steps:

• 1. Arrange egg roll wrappers, water, sauerkraut, corned beef, and Gruyere cheese in an assembly line in a work space large enough to easily accommodate everything without being crowded.
• 2. Take one wrapper and place in front of you with one corner pointing at you.
• 3. Dip fingers into water and use them to wet the side of the wrapper facing upwards.
• 4. Place small, even amounts of sauerkraut, corned beef, and Gruyere cheese, respectively, onto the third of the wrapper nearest you.
• 5. Fold the corner opposite you over the fillings and roll slightly to surround the filling with wrapper.
• 6. Fold the sides to enclose the fillings completely, rolling to seal completely.
• 7. Put completed rolls on a tray.
• 8. Repeat until all ingredients are used. Refrigerate rolls until oil is heated.
• 9. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• 10. Fry chilled egg rolls in hot oil in batches until golden brown, about 5 minutes per batch.

Steps:

• Make the egg rolls: Place an egg roll wrapper on a clean surface oriented like a diamond. Lay 5 cheese rectangles (about ½ a slice) in the center of the wrapper, then top with 1½ ounces of corned beef, 1½ tablespoons of sauerkraut, ⅛ teaspoon caraway seeds, and another 5 cheese rectangles.
• In a small bowl, whisk together the egg and water. Brush the edges of the wrapper with the egg wash. Fold the bottom of the wrapper up and over the filling, then fold in the sides and roll to seal. Repeat with the remaining ingredients to make 8 egg rolls total.
• Fill a medium pot halfway with oil and heat over medium-high heat until the temperature reaches 375°F (190°C). Set a wire rack over a baking sheet.
• While the oil is heating, make the Russian dressing: In a medium bowl, stir together the mayonnaise, onion, garlic, Sriracha, horseradish, Worcestershire sauce, hot sauce, paprika, and salt. Refrigerate until ready to serve.
• Fry the egg rolls, 2-3 at a time, in the hot oil for 2-3 minutes, flipping occasionally to brown evenly. Transfer to the wire rack and season immediately with salt.
• Serve the egg rolls hot with the Russian dressing for dipping.
• Enjoy!