Reuben Egg Rolls
Reuben Egg Rolls are the perfect St. Patrick's Day appetizer. They're brimming with tender corned beef, sauerkraut, Swiss cheese, and Russian Dressing.
Servings: 12 Reuben Egg Rolls
- 2 cups (8 ounces) corned beef, cut into ¼-inch pieces
- 1 cup (4 ounces) shredded Swiss cheese
- 1 cup (3 ounces) sauerkraut, squeezed (See Note 1)
- ¼ cup Russian Dressing (See Note 2)
- 12 egg roll wrappers
- Vegetable oil for frying
- Additional Russian Dressing for dipping
Combine corned beef, Swiss cheese, sauerkraut and Russian Dressing in a medium bowl. Mix well.
Lay egg roll wrapper on a flat surface with point toward you. Place about ¼-cup of the Reuben filling on the bottom third of wrapper. Fold the bottom point toward the center; then fold the left and right point toward the center, like an envelope. Roll towards the top point. Seal the edge with water. Repeat with remaining egg roll wrappers and filling. (See Note 3)
Heat about 1-inch of oil in a skillet to 360° F over medium to medium-high heat. Add 3 to 4 egg rolls at a time to the hot oil; cook, turning occasionally until egg rolls are golden brown on all sides, about 4 to 5 minutes total. Drain on paper towels and serve. Yield: 12 Reuben Egg Rolls.
- Do not rinse the sauerkraut. Rather squeeze excess liquid from sauerkraut with hands or paper towel.
- I used my homemade Russian Dressing. You could also use store-bought Russian Dressing or Thousand Island Dressing.
- The uncooked egg rolls can be frozen for later use. Do not defrost when ready to cook. Rather add frozen egg rolls to hot oil, increasing the cooking time by a minute or two.
Calories: 142kcal | Carbohydrates: 9g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 468mg | Potassium: 43mg | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 1.7mg | Calcium: 96mg | Iron: 1.5mg