Reuben Egg Rolls
Reuben Egg Rolls are a creative fusion of the classic Reuben sandwich and traditional egg rolls. These crispy, golden appetizers are filled with savory corned beef, Swiss cheese, tangy sauerkraut, and creamy Thousand Island dressing, offering a delightful blend of flavors in a convenient finger-food format.
Servings 12 egg rolls
Ingredients
- 2 Garlic Cloves
- 1 Sweet Onion
- 1/4 pound Swiss Cheese
- 1 Egg
- 1 cup Mayonnaise
- 2 tsp Sugar
- 2 tbsp Sweet Pickle Relish
- 3 tbsp Ketchup
- 2 tsp White Wine Vinegar
- Egg Roll Wrappers
- 1 cup Sauerkraut
- 1/2 pound Corned Beef Cold Cut
Instructions
Make Thousand Island Dressing
- In a medium bowl, mix together 1/2 cup mayonnaise, 3 tablespoons ketchup, 2 tablespoons sweet pickle relish, and 2 teaspoons white wine vinegar.
- Stir in 1 teaspoon sugar, 1-2 minced garlic cloves, and 1/2 finely chopped sweet onion.
- Add salt and pepper to taste. Mix until well combined and set aside.
Strain Sauerkraut
- Place sauerkraut in a fine-mesh strainer over a bowl. Let it drain for about 10 minutes to remove excess liquid.
- Gently press with the back of a spoon to extract more moisture if necessary. Set aside.
Prep Assembly
- Cut corned beef and Swiss cheese slices in half to fit within the egg roll wrappers.
- In a small bowl, beat 1 egg with 1 tablespoon of water until well blended.
Assemble Egg Rolls
- Place an egg roll wrapper on a clean, flat surface in a diamond shape.
- Brush all edges of the wrapper with the egg wash to help seal the rolls.
- In the center of the wrapper, place /2 slice corned beef1/2 slice Swiss cheese1 tablespoon strained sauerkraut1 teaspoon Thousand Island dressing.
Roll the Egg Roll
- Fold the bottom corner up over the filling, tucking it in tightly.
- Fold the left and right corners towards the center, overlapping slightly.
- Continue rolling tightly away from you until the egg roll is sealed. Use a bit more egg wash on the final corner to ensure it stays closed.
- Assemble at least 6 egg rolls following the same method.
Fry Egg Rolls
- In a deep frying pan or pot, heat enough vegetable oil to submerge the egg rolls (about 2-3 inches deep) to 350°F (175°C). Use a kitchen thermometer to check the temperature.
- Carefully place the assembled egg rolls into the hot oil, a few at a time to avoid overcrowding. Fry for 3-5 minutes per side or until golden brown and crispy.
- Use tongs or a slotted spoon to remove the egg rolls from the oil. Place them on a plate lined with paper towels to drain excess oil.
Serve
- Sprinkle with additional chopped green onions or sesame seeds for extra flavor and presentation.
- Serve with extra Thousand Island dressing or your favorite dipping sauce.