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Reuben Egg Rolls: A Delicious Twist on a Classic Sandwich

If you’re a fan of Reuben sandwiches, then you’re going to love this unique twist on the classic deli favorite. These Reuben egg rolls are a fun and tasty way to enjoy all the flavors of a traditional Reuben in a crispy, bite-sized package. Perfect for parties, game day, or just a fun dinner at home, these egg rolls are sure to be a hit with friends and family.

To make these delicious Reuben egg rolls, you’ll need the following ingredients:

– 2 ½ cups vegetable oil
– ⅔ cup sauerkraut
– 6 ounces sliced corned beef
– 6 slices Swiss cheese
– 12 egg roll wrappers
– 1 tablespoon water
– Optional: Thousand Island dressing for serving

To start, heat the vegetable oil in a large skillet over medium heat, making sure it reaches a temperature of about 375°F. While the oil is heating, place the sauerkraut in a colander and press out any excess liquid with a spatula.

Next, dice the corned beef and Swiss cheese, and combine them in a large bowl with the sauerkraut. Gently toss the ingredients together until they are well combined.

Now it’s time to assemble the egg rolls. Lay an egg roll wrapper on a clean work surface in a diamond shape. Moisten the edges of the wrapper with water using your finger. Place 2 tablespoons of the corned beef mixture in the center of the wrapper, then roll the edge closest to you over the filling, tucking in the side corners as you roll. Repeat this process with the remaining egg roll wrappers.

Once the egg rolls are assembled, carefully fry 3 to 4 at a time in the hot oil for 1 to 2 minutes, or until they are golden brown and crispy. Be sure to gently flip them to ensure they cook evenly on all sides.

Finally, serve the Reuben egg rolls while they are still warm, accompanied by a side of Thousand Island dressing for dipping.

Nutrition information (per serving):
– Calories: 588
– Total Fat: 53.2g
– Saturated Fat: 6.3g
– Trans Fat: 0.4g
– Cholesterol: 23.4mg
– Total Carbohydrates: 19.6g
– Dietary Fiber: 0.8g
– Total Sugars: 0.3g
– Sodium: 417.5mg
– Protein: 9.1g

These Reuben egg rolls are a fun and delicious way to enjoy the flavors of a classic Reuben sandwich in a new and exciting form. Whether you’re serving them as an appetizer or enjoying them as a main course, they’re sure to be a hit with everyone who tries them. So why not give this recipe a try and add a tasty twist to your next meal or gathering?

Reuben Egg Rolls Recipe

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Author: Chef Sarah
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 12 egg rolls 1x
Category: Appetizers
Method: Frying
Cuisine: American

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Description

These Reuben egg rolls are a fun and tasty way to enjoy all the flavors of a traditional Reuben in a crispy, bite-sized package. Perfect for parties, game day, or just a fun dinner at home, these egg rolls are sure to be a hit with friends and family.

Ingredients

Scale

2 ½ cups vegetable oil
⅔ cup sauerkraut
6 ounces sliced corned beef
6 slices Swiss cheese
12 egg roll wrappers
1 tablespoon water
Optional: Thousand Island dressing for serving

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Instructions

Instructions:

Heat the vegetable oil in a large skillet over medium heat, making sure it reaches a temperature of about 375°F. While the oil is heating, place the sauerkraut in a colander and press out any excess liquid with a spatula.
Dice the corned beef and Swiss cheese, and combine them in a large bowl with the sauerkraut. Gently toss the ingredients together until they are well combined.
Lay an egg roll wrapper on a clean work surface in a diamond shape. Moisten the edges of the wrapper with water using your finger. Place 2 tablespoons of the corned beef mixture in the center of the wrapper, then roll the edge closest to you over the filling, tucking in the side corners as you roll. Repeat this process with the remaining egg roll wrappers.
Carefully fry 3 to 4 egg rolls at a time in the hot oil for 1 to 2 minutes, or until they are golden brown and crispy. Gently flip them to ensure they cook evenly on all sides.
Serve the Reuben egg rolls while they are still warm, accompanied by a side of Thousand Island dressing for dipping.