Reuben Egg Rolls

Reuben Egg Rolls

 Anita Schecter

Ratings
  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: 12 Servings

There's debate about the origin of the famous grilled reuben sandwich, but the ingredients always remain constant: corned beef, Swiss cheese, and sauerkraut served on rye bread with Russian dressing. It's the ultimate deli sandwich. There are some fun regional variations, including the use of Thousand Island dressing in place of Russian and the best of them all is the "Irish" egg roll, which incorporates the classic sandwich filling into a fried egg roll wrapper. Whether they contain a traditional Chinese-style cabbage filling or Reuben sandwich filling, those golden deep fried crispy logs taste so good.

Just like the sandwich features lots of melted cheese, these get gloriously melty when you cut into or bite into the crispy outer shell of the egg roll. Instead of adding the dressing to the filling, where it might make the shell soggy, it's better kept as a delicious dipping sauce.

For an extra delicious treat, take any leftover egg roll wrappers, slice them into strips, and place them in the same hot oil that you used to fry the Reuben egg rolls. They will only take a few seconds to turn golden brown. Drain them on a paper towel and sprinkle them with a little sea salt. Your guests will love the homemade chips. Or, don't even tell the guests and just consider them a treat for the cook.

Ingredients

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

Steps to Make It

  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.