Reubens have to be one of my all-time favorite sandwiches, as is obvious by my 40-something waist line. Salty, sour, savory, sweet, it really is the perfect balance of flavors. Plus, it’s amazing at soaking up too much Jamieson and Guinness, if it happens to be Saint Patrick’s day.
IRISH EGGROLLS – A TRULY AMERICAN COMBO
This clever recipe takes all the best parts of a Reuben sandwich and downsizes it into a crispy bite-sized appetizer. Plus, the fried wrapper gives you all the same crunch and grease goodness as the original. We dare you not to eat more than one.
1 cup mayonnaise
4 tablespoons ketchup
2 tablespoon white vinegar
4 teaspoons sugar
4 teaspoons sweet pickle relish
2 teaspoon white onion, finely minced
1/4 teaspoon salt
¼ teaspoon black pepper
1/2 (8-oz.) block cream cheese, softened
3 tbsp. Russian dressing, plus more for serving
1 tbsp. prepared horseradish
3/4 lb. sliced corned beef, well chopped
1 1/2 c. shredded Swiss cheese
1/2 c. sauerkraut, drained
2 tbsp. freshly chopped chives
12 egg roll wrappers
Vegetable oil, for frying
In a medium bowl, mix together cream cheese, Russian dressing, and horseradish. Fold in corned beef, Swiss, sauerkraut, and chives.
Set an egg roll wrapper in a diamond shape in front of you and spoon 2 tablespoons (max) reuben mixture in the center. Fold up the bottom half and sides, then gently roll, sealing the seam with a couple drops of water. Repeat with remaining filling and wrappers.
In a large deep-sided skillet over medium heat, heat 1 inch oil until it starts to bubble, then, working in batches, add egg rolls and fry until golden, 1 minute per side. Drain on a paper towel–lined plate and let cool slightly. Repeat with remaining egg rolls.
Serve warm, with Russian dressing for dipping.