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Reuben Eggrolls

  • Author: Jennifer Richmond
  • Prep Time: 20 minutes
  • Cook Time: 15minutes
  • Total Time: 35 minutes
  • Yield: 12 Egg Rolls

Ingredients

RUSSIAN DRESSING

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

EGG ROLLS

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


Instructions

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.


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