Egg Roll Reuben Wraps Food

REUBEN EGG ROLLS

Steps:

• 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.

REUBEN EGG ROLL WRAPS WITH DIPPING SAUCE

Steps:

• Saute sauerkraut and caraway in a skillet over medium-high heat. When most of the moisture has evaporated and sauerkraut begins to brown, stir in lemon juice and set aside.
• Arrange an egg roll wrapper on a work surface with a corner towards you; brush edges with egg wash.
• Place a strip of cheese on the wrapper, about 1 inch above the bottom corner, then top with strips of beef and about 3 tbsp sauerkraut mixture. Drizzle with mustard. Fold the bottom corner up over the filling to enclose, fold in the sides, then roll to the top corner of the wrapper. Repeat with remaining wrappers and filling.
• Heat oil in a large skillet over medium-high heat to about 360*. Add half the egg rolls and fry on all sides until brown and crisp, 5-7 minutes.Drain on paper towels while frying remaining rolls.
• Serve Egg Rolls with Thousand Island Dressing for dipping.

REUBEN EGG ROLLS

Steps:

• Combine sauerkraut, corned beef, and Swiss cheese in a bowl and mix well.
• Lay egg roll wrappers on a flat surface. Place 1/5 the mixture on top of each egg roll. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go. Roll tightly to close.
• Heat about 1 inch oil in a large saucepan over medium-high heat. Add egg rolls to the hot oil and fry until browned, 3 to 4 minutes. Serve with Thousand Island dressing for dipping.

EGG ROLL REUBEN WRAPS

Steps:

• Arrange egg roll wrappers, water, sauerkraut, corned beef, and Gruyere cheese in an assembly line in a work space large enough to easily accommodate everything without being crowded.
• Take one wrapper and place in front of you with one corner pointing at you. Dip fingers into water and use them to wet the side of the wrapper facing upwards.
• Place small, even amounts of sauerkraut, corned beef, and Gruyere cheese, respectively, onto the third of the wrapper nearest you. Fold the corner opposite you over the fillings and roll slightly to surround the filling with wrapper. Fold the sides to enclose the fillings completely, rolling to seal completely. Put completed rolls on a tray. Repeat until all ingredients are used. Refrigerate rolls until oil is heated.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry chilled egg rolls in hot oil in batches until golden brown, about 5 minutes per batch.

REUBEN EGG ROLLS

Steps:

• Mix cream cheese, caraway seed and 1/4 cup dressing in medium bowl until blended. Add meat, Swiss cheese and sauerkraut; mix well.
• Place 1 egg roll wrapper on the diagonal on work surface so it resembles a diamond shape. Spoon about 2 Tbsp. meat mixture onto bottom corner of wrapper. Fold in opposite sides of wrapper, then roll up tightly. Lightly moisten top corner of wrapper with water, then press firmly into egg roll to seal.
• Heat oil to 350ºF in large skillet. Add 4 egg rolls, seam sides down; cook 4 min. or until golden brown on all sides, turning occasionally. Drain on paper towels. Repeat with remaining egg rolls.
• Serve with remaining dressing.

REUBEN EGG ROLLS

Steps:

• 1. Trim as much fat as possible from the corned beef. Cook as directed. Drain the juices and allow to cool. Dice the corned beef.
• 2. Preheat the oil to 370.
• 3. Cut the Swiss cheese into small cubes. Drain the sauerkraut to almost dry. Beat the egg in a small dish (this is your "glue").
• 4. Lay an egg roll wrapper on a cutting board, top the middle with 1 1/2 TBSP corned beef, sprinkle on some sauerkraut and/or pickles, add some Swiss cheese cubes.
• 5. Use your fingers or a pastry brush to brush on some beaten egg all around the egg roll wrap. Fold to the middle then on both sides and roll up tight to seal.
• 6. Deep fry two at a time, turning to brown both sides. About 3-5 minutes. Drain on paper towels.
• 7. Serve with Thousand Island Dressing....I used Ken's and it was fabulous!