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Reuben Egg Rolls

Course Appetizer
Cuisine Appetizers
Prep Time 15 minutes
Cook Time 4 minutes
Servings 4 people
Cost 20.00

Equipment

  • Dutch oven
  • cooking thermometer
  • micro grater
  • baking sheet
  • draining rack
  • damp dish cloth to cover egg rolls to keep from drying out

Ingredients

Thousand Island Dressing

  • 1/2 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp apple cider vinegar
  • 2 tbsp sweet pickle relish
  • 1 tbsp shallot finely grated on a micro grater
  • salt and pepper to taste

Reuben Egg Rolls

  • 1/2 pound deli sliced corn beef
  • 1/2 cup gruyere cheese grated
  • 1/2 cup sauerkraut drained
  • 1 18-ounce package egg roll wrappers
  • 1 liter vegetable or canola oil

Instructions

Thousand Island Dressing

  • In a medium sized mixing bowl, combine mayonnaise, ketchup, relish, apple cider vingar.
  • Over a small bowl, finely grate a tablespoon of shallot, reserving all of the juices. Pour shallot and juices in the mayo mixture and stir to combine.
  • Season with salt and pepper to taste and let rest at least 30 minutes for the flavors to blend.
  • Can be stored in an airtight container in the fridge for up to 7 days.

Reuben Egg Rolls

  • Place sauerkraut in a strainer and drain out as much liquid as possible, pressing on the kraut with the back of a spoon. Then, place kraut in a clean dish towel and squeeze out the remaining liquid and place in a small bowl.
  • Chop the corned beef into shaving-sized pieces. Place in a small bowl.
  • Grate the gruyere cheese. Place in a small bowl.
  • Fill a small bowl with water and put aside.
  • Place one egg roll wrapper flat on work surface.
  • Spoon roughly two tablespoons of the corned beef onto the bottom third of the wrapper.
  • Spoon 1 tablespoon of gruyere over the corned beef.
  • Sprinkle 1 tablespoon of the sauerkraut over the corned beef and cheese.
  • Take the bottom of the wrapper and fold over the corned beef.
  • Fold the sides in toward the middle, and roll the rest of the way down the wrapper.
  • Using a finger and dip it into the water, then run along with end of the wrapper to secure the seam.
  • Place egg roll on baking sheet and cover with the damp dish cloth. Continue and assemble and roll the rest, keeping all under the damp towel as you go.
  • Place one liter of oil in a Dutch oven and heat to 375 degrees.
  • Fry the egg rolls until cooked through and golden brown, 3-4 minutes.
  • Drain on drying rack, dabbing with paper towels if necessary.
  • Serve warm with homemade thousand island dressing!