Reuben Egg Rolls: A Crispy Twist on the Classic Sandwich
Growing up, my family had a tradition of making Reuben sandwiches every St. Patrick’s Day. The aroma of corned beef, sauerkraut, and melted Swiss cheese wafting through the house was always a sign that spring was just around the corner. As I got older, I wanted to put a fun spin on this classic dish, and thus, Reuben Egg Rolls were born! These crispy delights are not only a nod to my childhood but also a perfect appetizer for any gathering.
What Makes It Special
These Reuben Egg Rolls stand out for several reasons:
- Crunchy Texture: The crispy egg roll wrapper provides a delightful contrast to the tender filling.
- Flavor Explosion: Each bite is packed with the savory flavors of corned beef, tangy sauerkraut, and creamy dressing.
- Versatile Appetizer: Perfect for parties, game days, or just a cozy night in, these egg rolls are sure to impress.
Gather Your Ingredients
Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 12 egg rolls
- 1 cup cooked corned beef, shredded
- 1 cup sauerkraut, drained
- 1 cup Swiss cheese, shredded
- 1/4 cup Thousand Island dressing
- 12 egg roll wrappers
- Oil for frying
Let’s Get Cooking
-
In a large bowl, combine the shredded corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. Mix well until all ingredients are evenly coated.
-
Lay an egg roll wrapper on a clean surface, with one corner pointing towards you. Place about 2 tablespoons of the filling in the center.
-
Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Use a little water to help seal the edges if necessary.
-
Heat oil in a deep pan over medium heat. Once hot, carefully add the egg rolls, a few at a time, and fry until golden brown, about 3-4 minutes per side.
-
Remove from oil and drain on paper towels. Serve hot with extra Thousand Island dressing for dipping.
My Pro Tips
-
For a healthier version, try baking the egg rolls at 400°F (200°C) for about 20 minutes, flipping halfway through.
-
Experiment with different cheeses like cheddar or pepper jack for a unique twist!
What to Serve With It
- Coleslaw for a refreshing crunch
- Potato salad for a classic side
- A cold beer or a tangy pickle for the perfect pairing
FAQs
Q: Can I make these ahead of time?
A: Yes! You can prepare the egg rolls and refrigerate them before frying. Just fry them when you’re ready to serve.
The Heart of the Dish
Reuben Egg Rolls are more than just a fun twist on a classic; they represent the joy of sharing food with loved ones. Each crispy bite brings back memories of family gatherings and laughter. I hope this recipe brings as much joy to your table as it has to mine.
Your Turn
Now it’s your turn to try these Reuben Egg Rolls! I’d love to hear how they turn out for you. Feel free to tweak the recipe to your liking and share your experiences!
Reuben Egg Rolls: A Crispy Twist on the Classic Sandwich
Ingredients
- 1 pound corned beef, shredded
- 1 cup sauerkraut, drained
- 1 cup Swiss cheese, shredded
- 1 package egg roll wrappers
- 1 tablespoon Dijon mustard
- Oil for frying
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine the shredded corned beef, sauerkraut, Swiss cheese, and Dijon mustard. Mix well.
- Lay an egg roll wrapper on a flat surface, with a corner pointing towards you.
- Place a generous amount of the filling mixture in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the side corners, and roll up tightly. Seal the edge with a little water.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes each side.
- Remove and drain on paper towels. Season with salt and pepper to taste.
- Serve hot with coleslaw, potato salad, or pickles on the side.
Leave a Reply