When I decided to make Reuben Egg Rolls early last year, the adventure fell a bit flat. I didn’t use real corned beef, I used a canned version. It was not so good. My P.S. (Purchases Strange things/spouse) said he buys it to occasionally make a quick hash for breakfast. (Remind me to sleep in that morning!). But for our last post on “redo” week, I made Reuben Egg Rolls that were superb!
This time I used fresh corned beef to make the egg rolls. Well freshly cooked for hours in a crockpot, cooled and diced. It had the right chewy texture and smelled way more pleasant than the canned
dog food corned beef. I added the meat to a bowl to start my egg roll filling.
Next I added shredded Swiss cheese, and lots of it. I wanted the egg rolls to ooze melted cheese when we bit into them. I drained a bag of some good sauerkraut (said in an Ina Garten voice) and added it to the bowl as well. I mixed to blend and my filling was ready.
I spread out an egg roll wrapper from the package found in the produce section of the grocery store. I spooned a line of filling from corner to corner, leaving about 2″ at each corner.
I fold the sides in first.
Then the end nearest me is folded over. Finally I wet my fingers and wet the remaining exposed edges then roll the egg roll forward until that end is pressed against the roll. Done!
I use all of the filling, rolling and stacking the egg rolls until the filling is all used up or I run out of wrappers. Whichever comes first. I decided how many we’ll eat for dinner and freeze the rest on a plate, then place in freezer bags and seal.
I like to fry the egg rolls in an inch or so of oil in a skillet rather than fill the whole deep fryer. I fry four at a time, since we usually each eat 2 with our meal. I set my heat level at medium so that the egg rolls take a little longer to brown. This insures that the filling heats and the cheese is able to melt.
This version of the egg rolls? Amazing! The corned beef was spot on, the sauerkraut a nice tangy kick and the cheese was… creamy cheesy! Dipped in some thousand island dressing it was just like a Reuben, but in an egg roll wrapper. I was happy I’d tried this a second time and used good ingredients. A Reuben has distinctive flavors and when you’re in the mood for one nothing else will satisfy! This definitely hit the spot!
Corned Beef Egg Rolls
2 cups corned beef; cooked, cooled, diced
1 cup sauerkraut; drained well
3 cups Swiss Cheese; shredded
Egg roll wrappers
Thousand Island dressing for dipping
Mix ingredients well and spoon onto egg roll wrappers. Fold sides and bottom. Spread final corner with water and roll to seal.
When all egg rolls are wrapped, heat oil in a skillet about an inch deep or fill an electric fryer. Fry until golden brown over medium heat so the filling has a chance to heat and the cheese to melt.
Serve warm with Thousand Island dressing for dipping.