Reuben Egg Rolls and Thousand Island Dipping Sauce

Reuben Egg Rolls and Thousand Island Dipping Sauce
Reuben Egg Rolls and Thousand Island Dipping Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 24-36

    egg roll wrappers (not won ton sized)

  • 1 1/2 to 2

    pounds leftover baked or thickly sliced deli corned beef

  • 1

    packed cup sauerkraut (preferably not canned)

  • 2

    cups shredded Swiss cheese

  • 1

    teaspoon caraway seed (optional)

  • 2-3

    inches of peanut, canola or vegetable oil or shortening in a high-sided, heavy-bottomed pan

  • For the Thousand Island Dressing:

  • 1/2

    cup Greek yogurt

  • 1/2

    cup mayonnaise

  • 1/4

    cup sweet pickle relish

  • 1/4

    cup minced sweet onion

  • 3

    tablespoons ketchup

  • a pinch of cayenne pepper

Directions

To Prepare the Thousand Island Dipping Sauce: Use a fork or whisk to combine all of the dressing ingredients. Scrape into a container with a tight fitting lid and let it rest in the refrigerator while you prepare the egg rolls. To Prepare the Reuben Egg Rolls: Place the sauerkraut in a colander and rinse over the sink. Squeeze as much excess liquid from the sauerkraut as you can, then transfer it to a cutting board and coarsely chop it so the largest pieces are 1/4-inch big. Put this in a large mixing bowl. Coarsely chop the corned beef so that the largest pieces are no bigger than 1/4-inch. Transfer the corned beef to the mixing bowl with the chopped sauerkraut, add the shredded Swiss cheese and the caraway seed (if using.) Use your hands to toss the ingredients together so that everything is evenly combined. Set the mixing bowl next to a clean cutting board that is set up with a small bowl with fresh water in it (for moistening the egg roll wrapper edges) and your pile of egg roll wrappers. On the other side of the cutting board, you should have a clean pan to hold your rolled-but-not-yet-cooked egg rolls. Place a single egg roll wrapper with one point facing toward you and one away. Dip your finger in the bowl of water and moisten the two edges farthest away from you. Scoop 1/4-cup of the corned beef filling onto the egg roll wrapper just slightly closer to you than the center of the wrapper. You can use your hands to slightly compress the filling together if you find it is too loose. Lift the tip of the wrapper closest to you and fold it up and over the filling. Use this to help compress the filling but do it gently so you don't spring a leak in your wrapper. Fold the points on either edge toward the center like an envelope, then -using your hands to tuck in the edges as you go-, roll the egg roll away from you until the whole thing is a tight cylinder. Try to avoid holes in the wrapper as they can cause leaking melted cheese and therefore splattering during the frying process. Gently press the final edge to help seal it and lay it on the clean pan you prepared for it. Repeat until the filling is used up. You will get anywhere between 24 and 36 egg rolls depending on how consistent you are with filling the wrappers and how much snacking you do of the filling while you roll them. To Bake the Reuben Egg Rolls: Preheat the oven to 400°F. Spray both sides of the finished egg rolls with non-stick cooking spray and lay them -not touching- on a baking sheet. Bake until the wrappers are golden brown and the Swiss cheese is melted inside. While these are definitely best hot, they are also good at room temperature. Leftovers can be frozen on a sheet pan then transferred to a freezer bag and reheated in a 350°F oven until heated through.

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