Reuben Egg Rolls would be an interesting idea if one used real, shredded corned beef. Unfortunately I used canned meat. My P.S. (Purchaser of Stuff/hubby) bought it and I found it one afternoon when I was roaming through our crammed cupboards. I simply thought I’d use it and he’d be happy. He was, I wasn’t. Gross!
To start with, when I opened the can of corned beef, it looked like dog or cat food. It maybe even smelled a little bit like it as well. I’m not a huge fan of regular corned beef, When I looked at the canned stuff I thought I was just judging it too harshly. I gritted my teeth and continued on, trying to be optimistic.
I assembled the little Reubens like I did my turkey egg rolls awhile back. I layered a folded slice of cheese diagonally in the center of the egg roll.
Thinking I could at least use a nice mustard sauce to give it a flavor snap, I mixed together ketchup, mayo, pickle relish and dried mustard from a recipe I found on a site that was also making a grilled Reuben. It was a simple form of Thousand Island dressing.
On top of the dressing I placed a good amount of drained sauerkraut. I folded the top down then each side in over the filling. I dampened the remaining sides with water and rolled up the egg roll to seal.
I also folded the sides in first, then the top down on some egg rolls and couldn’t decide which way to roll was better. Both ways fried and turned out identical.
I rolled 7 egg rolls, using about half the can of corned beef. While I was rolling them I preheated my little deep fryer.
Placing two at a time into the deep fryer’s basket, I fried them until they were golden brown. I drained them on paper toweling as I fried the rest of the Reuben egg rolls in batches of two.
We ate them with hearty bowls of soup for dinner and they were ok. My P.S. liked them and after eating one I let him have at them. They were nothing I’d care to eat again. I would like to try to make them again using real corned beef. I have a brisket in the fridge and when it’s made I will probably try the rolls again. I still imagine the Reuben egg rolls would be a good idea but the defining flavor, the corned beef, will need to be excellent.
My P.S. used the corned beef with fried diced potatoes and made himself hash the next morning for breakfast. That’s what he bought it for, he told me too late. Ooops, I thought it was a cue to me to use it in something. I should probably ask next time I find an odd ingredient in the cupboard!
Reuben Egg Roll
Swiss cheese; sliced
2 tbsp ketchup
1 tbsp low fat mayonnaise
2 tsp sweet pickle relish
1 dash dried mustard
Egg roll wrappers
Mix dressing ingredients in a small bowl.
Lay egg roll wrappers under damped paper toweling to stay moist, removing one at a time.
Lay wrapper flat, layer narrow slice of Swiss cheese diagonally in center of wrapper. Top with several teaspoons of meat. Drizzle sauce over the meat. Top with drained sauerkraut.
Fold sides of egg roll in, then top down over the roll. Wet around the outside of the final triangle with your fingers, then roll egg roll toward you until sealed.
Roll all egg rolls, then fry two at a time in preheated deep fryer until golden brown.
Dressing recipe adapted from For The Love of Cooking