Reuben Egg Rolls
Ingredients
- Dipping Sauce ⓘ
- 1/3 cup thousand island dressing ⓘ
- 1/4 cup sauerkraut, drained and finely chopped ⓘ
- 1/8 teaspoon onion powder ⓘ
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt ⓘ
- Egg Rolls
- vegetable oil, for frying
- 1/2 lb thin sliced corned beef ⓘ
- 1/2 cup shredded swiss cheese ⓘ
- 1/2 cup shredded sharp white cheddar cheese ⓘ
- 1 egg ⓘ
Instructions
- Combine all the ingredients for the sauce in a small bowl and whisk to combine. Cover with plastic wrap and set aside in the fridge.
- Add enough oil to a Dutch oven or deep cast iron skillet to reach about 1 inch up the sides. Attach a thermometer and heat oil to 350°F.
- Beat egg and a splash of water together in a small bowl.
- Finely chop the corned beef.
- Add the Swiss cheese and cheddar cheese to a bowl and mix to combine.
- Beat the egg with a splash of water in a small bowl.
- Place an egg roll wrapper on a work surface with one of the points facing towards yourself so that it looks like a diamond.
- Add about 3 tablespoons of corned beef and 2 tablespoons of cheese in a horizontal line slightly off center closer to you.
- Brush all four edges with egg wash.
- Fold the point closest to you over the filling and tuck it in tightly, roll, fold over the sides, and finish rolling until you have a neat egg roll. Repeat with remaining 7 wrappers.
- Fry the egg rolls in two batches for about 5 minutes, flipping halfway through, until golden brown.
- Drain on a paper towel lined plate.
- Serve with the dipping sauce.
Nutrition & Diet Analysis (per serving)
646
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).