Reuben Egg Roll Wraps With Dipping Sauce Recipes
REUBEN EGG ROLLS
The flavors of a classic Reuben sandwich are packed into a warm batch of fried egg rolls. The dipping sauce, made with Thousand Island dressing and finely chopped sauerkraut, is an essential element.
Provided by Arlyn Osborne
Categories Cheese
Time 55m
Yield 8 eggrolls
Number Of Ingredients 12
Steps:
- Combine all the ingredients for the sauce in a small bowl and whisk to combine. Cover with plastic wrap and set aside in the fridge.
- Add enough oil to a Dutch oven or deep cast iron skillet to reach about 1 inch up the sides. Attach a thermometer and heat oil to 350°F.
- Beat egg and a splash of water together in a small bowl.
- Finely chop the corned beef.
- Add the Swiss cheese and cheddar cheese to a bowl and mix to combine.
- Beat the egg with a splash of water in a small bowl.
- Place an egg roll wrapper on a work surface with one of the points facing towards yourself so that it looks like a diamond.
- Add about 3 tablespoons of corned beef and 2 tablespoons of cheese in a horizontal line slightly off center closer to you.
- Brush all four edges with egg wash.
- Fold the point closest to you over the filling and tuck it in tightly, roll, fold over the sides, and finish rolling until you have a neat egg roll. Repeat with remaining 7 wrappers.
- Fry the egg rolls in two batches for about 5 minutes, flipping halfway through, until golden brown.
- Drain on a paper towel lined plate.
- Serve with the dipping sauce.
MADER'S REUBEN ROLLS
Make and share this Mader's Reuben Rolls recipe from Food.com.
Provided by gailanng
Categories Meat
Time 45m
Yield 12-15 rolls
Number Of Ingredients 13
Steps:
- Make dipping sauce by combining Thousand Island dressing, German mustard, wine vinegar, 1 teaspoon minced onion, garlic, Worcestershire sauce and hot pepper sauce. Set aside.
- To make rolls:
- Combine corned beef, Swiss cheese, sauerkraut and 1/4 cup onion; mix well.
- Place about 2 tablespoons of the mixture in the center of an egg roll wrapper.
- Roll up as directed on package, sealing edges with a little water.
- Deep-fry rolls in 2 to 3 inches of vegetable oil, heated to 325 to 350 degrees Fahrenheit, until golden brown, about 3 to 4 minutes, turning to brown evenly.
- When done, remove from oil with slotted spoon; drain on paper towels. Serve with dipping sauce.
Nutrition Facts : Calories 255.2, Fat 13.5, SaturatedFat 4.6, Cholesterol 38.5, Sodium 599.5, Carbohydrate 22.3, Fiber 0.9, Sugar 2.8, Protein 10.7
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- Use a fork or whisk to combine all of the dressing ingredients. Scrape into a container with a tight fitting lid and let it rest in the refrigerator while you prepare the egg rolls.
- Place the sauerkraut in a colander and rinse over the sink. Squeeze as much excess liquid from the sauerkraut as you can, then transfer it to a cutting board and coarsely chop it so the largest pieces are 1/4-inch big. Put this in a large mixing bowl.
- Bring the frying oil to 350°F. (*See Notes) When it reaches temperature, carefully lower as many egg rolls into the oil as you can fit without overcrowding the pan. The egg rolls should be able to move around the pan as they cook. Cook the egg rolls for about 3 minutes, flipping once or twice with tongs during the cooking, or until they are golden brown. Keep in mind they will darken somewhat when removed from the oil, so don't cook them until they're dark golden brown. You may find some of them don't want to stay flipped when you flip them which would prevent one side from cooking to crispy perfection. If this happens, use the tongs to hold the uncooked side in the oil for a few seconds to help the process.
- Preheat the oven to 400°F. Spray both sides of the finished egg rolls with non-stick cooking spray and lay them -not touching- on a baking sheet. Bake until the wrappers are golden brown and the Swiss cheese is melted inside. While these are definitely best hot, they are also good at room temperature.
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