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Reuben Egg Rolls Recipe

Reuben Egg Rolls recipe
The Spruce Eats

These golden, crispy reuben eggs rolls are packed with the traditional sandwich fillings and served with a creamy Russian dressing.

Ingredients

Canola oil, for frying
1 egg white
1/2 pound deli corned beef
1/2 pound Swiss cheese
12 egg roll wrappers
1/2 cup sauerkraut
Sea salt, for topping
Russian dressing , for dipping

Method

1
Gather the ingredients.
2
Pour about 2 inches of the canola oil to a heavy bottom skillet or cast iron pan and heat to 350 F.
3
Add the egg white to a small bowl and set it aside along with a pastry brush.
4
Finley dice the corned beef and the Swiss cheese and combine in a bowl.
5
Drain the sauerkraut into a fine mesh strainer and squeeze it as dry as you can. Add it to the bowl with the diced corned beef and Swiss cheese.
6
Place each egg roll wrapper with one of the corners facing you so it looks like a diamond.
7
Spread a few tablespoons of the filling in a horizontal line. Be sure to leave about one inch of empty space on either side.
8
Roll the corner that's closest to you over the filling and tuck it slightly under the filling.
9
Brush the two sides with the egg white (you can also use your finger) and fold the left and right corners in.
10
Fold forward one more time, brush the remaining flap with the egg white, and seal shut. (Most egg roll wrapper packages will have a handy illustration on the back of how to fold the roll.)
11
Fry the egg rolls in batches (don't overcrowd the pan) for a minute or two on each side until golden brown. Remove to a paper towel-lined plate and sprinkle with a bit of sea salt.
12
Serve with store bought Russian dressing or make your own by combining mayonnaise with ketchup.

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