HOLY. COW! I love a good Reuben, butttttt this is my new favorite way to eat them!
Totally unhealthy by the way…but hey, we all deserve an egg roll (or 4) every once in a while!
Everything you love about egg rolls is inside of these, except the bread. Corned beef (I got half a pound and still have leftovers), Swiss cheese, sauerkraut, and thousand island dressing.
For the wrappers, you want to make sure they are “egg roll” wrappers and that they have a little flour on them.
The hardest part of these egg rolls is the “rolling” part. You may have to test it out once or twice to figure out how much of each ingredient to put inside without the egg roll wrapper tearing.
First, grab your self a little bowl of water, for the wrapper. Lay it out in a diamond shape in front of you, then put down a few strips of corned beef, on top of that lay thin strips of swiss cheese and next to that, a clump of sauerkraut. I decided to put a little thousand island dressing in a little line on top of it all…but you don’t have to. You can just dip it in the dressing if you want.
Once you have it all positioned on the wrapper, then wet the sides of the wrapper and fold that bottom corner up over top of everything inside. Then, bring both corners into the middle and use water to ‘glue’ them down, then roll roll, roll into the top corner and use water to paste the top corner of the egg roll wrapper. It might take a couple tries, but once you get it, it’s easy!
I used my dutch oven with about 2 inches of canola oil in it for frying. Heat it up and gently use tongs to place the egg rolls inside, turning them onto each side until they’re slightly brown.
Almost done! Just carefully remove from the oil and let the egg rolls drain on a paper towel lined plate. Serve with a side of thousand island dressing!
Ingredients: I got the recipe here!
- 1/2 lb. corned beef or deli pastrami, cut into thin strips
- 5 (1oz) slices Swiss cheese, cut into thin strips
- 2 cups sauerkraut, drained and squeezed dry
- 10 egg roll wrappers
- Thousand Island Dressing for dipping
- Canola Oil for frying