Rueben Egg Rolls

Reuben Egg Rolls are a fun twist on the classic sandwich. Corned beef, cabbage, Swiss cheese and Thousand Island wrapped in dough and fried.

Photo by Marian M.
Adapted from comfycook.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from comfycook.com

Ingredients

  • 2

    cups cooked corned beef, diced

  • 1

    cup cabbage, cooked and chopped

  • 1/2

    cup fresh sauerkraut

  • 4

    slices swiss cheese, diced

  • Thousand Island dressing

  • 1

    egg, beaten

  • 2

    cups canola oil

  • Egg roll wrappers

Directions

In a medium bowl combine corned beef, cabbage, sauerkraut and swiss cheese. Mix lightly until combined. Heat your oil to about 350°F. While oil is heating, make the egg rolls. Lay one wrapper with the points facing you like a diamond. Brush with egg wash. Add another wrapper directly on top and brush again with egg wash. Place 3-4 tablespoons of the corned beef mixture on the wrapper closest to you. You can also add about 1 teaspoon of the Thousand Island Dressing before closing up the egg rolls. This should make about 8 egg rolls. Let egg rolls set for about ten minutes, covered with a damp paper towel. Carefully add about 4 egg rolls into the hot oil and fry for about 5-6 minutes or until golden brown. Remove and drain on paper towel. Serve with grainy mustard or Thousand Island dressing.

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