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Amazing Reuben Egg Rolls: 1 Crispy Twist

Reuben Egg Rolls
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These Reuben Egg Rolls are a fun and creative way to enjoy the classic corned beef and cabbage flavors in a crispy, handheld format. Perfect for appetizers or a unique meal.

Ingredients

Scale
  • 1 pound corned beef, cooked and chopped
  • 1 cup sauerkraut, drained and squeezed dry
  • 1/2 cup Swiss cheese, shredded
  • 1/4 cup Thousand Island dressing
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon black pepper
  • 16 egg roll wrappers
  • Water, for sealing
  • Vegetable oil, for frying

Instructions

  1. In a medium bowl, combine the chopped corned beef, sauerkraut, shredded Swiss cheese, Thousand Island dressing, chopped parsley, and black pepper. Mix well.
  2. Lay an egg roll wrapper on a clean surface with one corner pointing towards you.
  3. Spoon about 2 tablespoons of the filling onto the center of the wrapper.
  4. Fold the bottom corner over the filling. Fold in the two side corners.
  5. Roll the wrapper up tightly towards the top corner, sealing the edge with a little water.
  6. Repeat with the remaining wrappers and filling.
  7. Heat about 2-3 inches of vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
  8. Carefully fry the egg rolls in batches, for 3-4 minutes per side, or until golden brown and crispy.
  9. Remove the egg rolls from the oil and drain on paper towels.
  10. Serve hot with extra Thousand Island dressing for dipping.

Notes

  • For easier handling, ensure the sauerkraut is very well drained to prevent a soggy filling.
  • You can bake these instead of frying. Place on a baking sheet, brush with oil, and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and crisp.

Nutrition

Find it online: https://delishdiarist.com/reuben-egg-rolls-recipe/