Reuben Egg Rolls
Ingredients
| 1 package of egg roll wrappers | ||
| 1 lb of cooked corn beef, chopped | ||
| 1/2 lb of sauerkraut | ||
| 1/2 lb of Swiss cheese, grated | ||
| Russian dressing for dipping | ||
| Canola oil for deep frying | ||
| 2 eggs lightly beaten | ||
| For the Russian dressing | ||
| 1/2 cup mayo | ||
| 2 tbs ketchup | ||
| 2 tbs pickle relish | ||
| 2 tsp lemon juice | ||
| 1 tsp Gloucestershire sauce | ||
| 1/2 tsp kosher salt | ||
| 1/4 cup black pepper |
This is a delicious twist on traditional egg rolls.
- Remove egg roll wrappers from packaging.
- Working with one egg roll wrapper at a time, lay on a flat surface. keep remaining egg rolls under a tea towel so they won’t dry out.
- Brush the edges of the egg roll wrapper with some of the beaten egg
- Place 2 tbs of the corn beef, Swiss cheese and sauerkraut in each egg roll, 2 inches from the end.
- Roll each egg roll tightly, folding the edges over as to create and tight seal.
- Repeat with remaining egg roll ingredients, making sure they are tightly sealed
- Add oil to a sauce pan or deep fryer 1/3 full and heat to 350 degrees.
- Fry egg rolls in batches for about 3 minutes or until golden brown.
- Mix all ingredients for the Russian dressing and serve as a dipping sauce.
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