Reuben Egg Rolls
You don't have to wait until St. Patrick's Day to enjoy these homemade Reuben Egg Rolls! They're delicious all year round!
Ingredients
Russian Dressing
- 1 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons Silver Spring Foods Horseradish
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon smoked paprika
Reuben Egg Rolls
- 2 quarts oil for frying
- 1 pound corned beef diced
- 8 ounces Swiss cheese shredded
- 1 can (14.5 ounces) sauerkraut drained
- 12 egg roll wrappers
Instructions
Russian Dressing
- Mix all ingredients together in a small bowl until combined.
Reuben Egg Rolls
- Heat oil in deep fryer or heavy skillet to 375°F.
- Combine corned beef, Swiss cheese and sauerkraut in a bowl and mix until combined.
- Lay out an egg roll wrapper with one of the edges pointing toward you.
- Spoon approximately 1/4 cup of corned beef, Swiss cheese and sauerkraut mixture into the center of the egg roll wrapper and using your fingers wet all four edges. This will help the egg roll stay together after you roll it.
- Next, take the corner that’s pointing toward you and fold it up over the filling, fold the left and right ends in and roll the egg roll up. Repeat for the remaining egg rolls.
- Fry egg rolls in batches for 3 minutes or until golden brown.
- Drain on paper towels and serve with Russian Dressing for dipping purposes.