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.
Provided by Arlyn Osborne
Categories Cheese
Time 55m
Yield 8 eggrolls
Number Of Ingredients 12
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.
REUBEN EGG ROLLS
Get adventurous with your appetizers and try out our Reuben Egg Rolls. Discover how these easy-to-make Reuben Egg Rolls can be an entirely new way to enjoy the classic sandwich flavor in a fun appetizer form.
Provided by My Food and Family
Categories Home
Time 30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Mix cream cheese, caraway seed and 1/4 cup dressing in medium bowl until blended. Add meat, Swiss cheese and sauerkraut; mix well.
- Place 1 egg roll wrapper on the diagonal on work surface so it resembles a diamond shape. Spoon about 2 Tbsp. meat mixture onto bottom corner of wrapper. Fold in opposite sides of wrapper, then roll up tightly. Lightly moisten top corner of wrapper with water, then press firmly into egg roll to seal.
- Heat oil to 350ºF in large skillet. Add 4 egg rolls, seam sides down; cook 4 min. or until golden brown on all sides, turning occasionally. Drain on paper towels. Repeat with remaining egg rolls.
- Serve with remaining dressing.
Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
REUBEN EGG ROLLS RECIPE BY TASTY
We're trading rye bread for egg roll wrappers in this fun spin on a classic American deli sandwich. Corned beef, Swiss cheese, and sauerkraut are layered, wrapped, and fried to crispy perfection. Served with homemade Russian dressing, you've got yourself the ultimate appetizer.
Provided by Betsy Carter
Time 58m
Yield 8 egg rolls
Number Of Ingredients 18
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!
Nutrition Facts : Calories 347 calories, Carbohydrate 15 grams, Fat 26 grams, Fiber 1 gram, Protein 12 grams, Sugar 2 grams
REUBEN EGGROLLS
This is a great way to serve up your Reuben ingredients. This finger food sandwich is filled with all your favorite ingredients.
Provided by Pat Duran
Categories Other Breads
Time 20m
Number Of Ingredients 8
Steps:
- 1. In medium bowl combine the first 4 ingredients. Mix lightly until combined. Heat oil to 350^. While oil is heating; make egg rolls.
- 2. Lay one wrapper with the points facing you like a diamond. Brush with egg wash. Add another wrapper on top of first one and brush again with egg wash. Place 3-or 4 Tablespoons of the corned beef mixture on the wrapper closest to you. You can also add about 1 teaspoon of the thousand island dressing before closing up the egg rolls.
- 3. Fold both sides over toward the middle and push down filling towards you. Begin to roll from the bottom to form egg roll. The egg wash will seal the egg roll.
- 4. This will make about 8 egg rolls. Let rolls set for about 10 minutes, covered with a damp paper towel. Carefully add about 4 rolls into the hot oil and fry for about 5-6 minutes or until golden brown. Remove and drain on paper towel. Serve with grainy mustard or thousand island dressing. These are so good, you will want to make more than one batch at a time.
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