Thursday, March 17, 2016

Reuben Egg Rolls

Reuben Egg Rolls
I made these several years ago on a whim because I had a ton of left over St. Patrick’s Day supplies and no logical way to eat them, yet again.  They have evolved a bit over the years into their own, non-leftover entity which is great because they also make an excellent party food, and you know we like to party!

½ lb. corned beef diced finely, or ½ lb. deli corned beef, diced finely (I often use more, because we like meat)
½ lb. shredded Swiss or gruyere cheese, (Trader Joes sells this in a big mixed bag for 4.99)
½ cup sauerkraut, rinsed (You can use more and increase your recipe depending on how much you like)
6-10 large egg roll wrappers (Most grocery stores sell them in the produce section for some weird reason)
Black pepper (No need for salt! TRUST ME)
Small cup of water (For sealing the egg rolls)
Cooking oil for frying
Cooking spray for baking

If baking pre heat your oven to 375 degrees and prepare a tray with a metal baking rack so they don’t stick to the bottom.  Also prepare a plate with paper towels to absorb the oil from them once they are fried. 

If frying prepare a deep pan with oil that will cover the egg rolls.

In a large mixing bowl combine the diced corned beef, the shredded cheese and the sauerkraut, and the black pepper and stir until well combined. 

Put approximately 1/3 cup filling on your egg roll wrapper.  I have attached a diagram of how to roll them, seal them with a bit of water because they will open up in the fryer, simply think of using the water like you would on an envelope (please don’t lick them!). Roll all of your egg rolls. 

If you are baking them, spray them with cooking spray, bake them until they are golden brown about 20-30 minutes.

Fry each egg roll until it is golden brown and bubbly, you might need to flip them over so do so carefully with tongs.  Let them cool on the paper towels, I suggest cutting them in half and serving them with thousand island dressing (Recipe to follow, duh.)

The best part about these egg rolls is if you have extra potatoes in your corned beef and cabbage you can drain them and chop them and add them to the mix!  Like more sauerkraut? Add it!  More cheese? Go for it!  Meat eater?  Do it up!  There are no rules! Just don’t over fill your egg rolls because just like pants, when they get too tight, they split!

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