Reuben Egg Rolls Recipe
Ingredients
For the Russian Dressing
- 1 cup mayonnaise (store-bought or homemade)
- ¼ cup ketchup
- 1 tablespoon finely chopped onion
- 2-4 teaspoons jarred horseradish
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon ground paprika
- ¼ teaspoon ground black pepper
For the Egg Rolls
- 12 egg roll wrappers
- ½ pound sliced corned beef
- 1½ cups shredded Swiss cheese
- ¾ cup sauerkraut (drained)
- 1 teaspoon caraway seeds (optional)
- Vegetable oil (for frying)
Instructions
- 1
Whisk
- 2
In a bowl, whisk all the ingredients for the Russian dressing together. Place in the refrigerator until ready to serve.
- 3
Lay the egg roll wrappers on your work surface, so that they are positioned like a diamond, not a square.
- 4
Divide the pastrami among the wrappers, arranging it in a horizontal line down the middle of the wrapper. Top with cheese, sauerkraut, and caraway seeds.
- 5
Fold
- 6
Wet your fingers with water and moisten the edges of a wrapper. Fold in the left and right sides, then tightly roll into an eggroll shape. Repeat with the remaining egg rolls.
- 7
Prepare
- 8
Line a baking sheet with paper towels. Add 2 inches of oil to a Dutch oven and heat to 350°F.
- 9
Cook the egg rolls in batches until golden brown, about 4 minutes.
4 min - 10
Drain
- 11
Transfer cooked egg rolls to the prepared baking sheet to drain excess oil.
- 12
Serve hot with Russian dressing.
Nutrition
Per serving (based on 12 servings)
