Download Stashcook Now. Get the best meal planning app for your family.

Reuben Egg Rolls Recipe

Name: Reuben Egg Rolls
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 1 ½ cups sauerkraut (well drained); 1 Tablespoon Thousand Island dressing ((plus more for dipping)); ¼ teaspoon caraway seeds ((optional)); 1 Tablespoon all-purpose flour; 1 Tablespoon water; 12 egg roll wrappers; 12 slices swiss cheese; 24 slices (1 pound) sliced deli corned beef

The Country Cook

These Reuben Egg Rolls are a fun twist on a classic sandwich! Not only are they super tasty but they are an easy appetizer or meal to make (and eat!)

Ingredients

1 ½ cups sauerkraut (well drained)

1 Tablespoon Thousand Island dressing ((plus more for dipping))

¼ teaspoon caraway seeds ((optional))

1 Tablespoon all-purpose flour

1 Tablespoon water

12 egg roll wrappers

12 slices swiss cheese

24 slices (1 pound) sliced deli corned beef

Method

In a medium-sized bowl, mix together 1 ½ cups sauerkraut (well drained), 1 Tablespoon Thousand Island dressing and ¼ teaspoon caraway seeds then set aside.

In a small bowl, mix together 1 Tablespoon all-purpose flour and 1 Tablespoon water to form a paste, set aside.

Start to slowly heat your oil in a deep fryer or in a dutch oven on the stove to 350°F.

On a clean work surface place one of the 12 egg roll wrappers with one of the corners pointed towards you. Place one of the 12 slices swiss cheese in the bottom corner of the wrapper.

Place two slices of the 24 slices (1 pound) sliced deli corned beef on top of the cheese.

Place about 2 Tablespoons of the sauerkraut mixture on top, make sure you have enough for all the rolls.

Bring the bottom corner up and over the filling.

Tuck in the sides and continue to roll the wrapper tightly around the filling.

Dip your finger into the flour paste mixture and brush a little on the top corner of the wrapper. Continue to roll until you form a package and the top flap is secured. Continue with the rest of the wrappers and filling.

Place the egg rolls on a sheet tray and cover them with a clean kitchen towel so they don’t dry out while you roll the remaining egg rolls.

Once the oil is hot, fry the egg rolls in batches for about 5 minutes, flipping them around in the oil so they brown on all sides. Let any excess oil drip off the egg rolls and place them on a plate that is lined with paper towels or on a wire rack sitting on top of a sheet tray.

Serve with an optional scallion garnish and more Thousand Island dressing.

The simple meal planning app

Social

Email:

hello@stashcook.com