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Reuben Egg Rolls Recipe

Ingredients

How to make it

  • Heat about 1/2 inch of oil in skillet over medium heat while preparing the egg rolls. See Photo
  • Lay an egg roll wrapper out in a diamond orientation. Add a slice of cheese as shown in the photo. See Photo
  • Top the cheese with 2 slices of corned beef as shown in the photo. See Photo
  • Take a small amount of the drained sauerkraut in your hand, as shown in the photo See Photo. Compress it into a fat cigar shape as shown See Photo. Place on top of the corned beef as shown. See Photo
  • Dip your fingers into water and moisten 3 corners and 2 edges of the egg roll wrapper, as shown. See Photo
  • Snuggly roll up the egg roll, bringing the bottom corner up over the filling, folding the two side points in, and rolling up to the top point. See Photo
  • Repeat for remaining 5 egg rolls.
  • Fry, turning once, until golden brown. Drain on paper towels.
  • NOTE: I found the easiest way to drain the Boar's Head sauerkraut is to poke several small holes in one corner of the bag, hold over the sink, and squeeze out the juice.
Ingredients   Close
Baby Swiss cheese   Close
Corned beef   Close
About this much kraut   Close
Squeeze kraut   Close
Kraut on top   Close
Moisten edges with water   Close
Rolled egg roll   Close

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The Cook

warsawnan Warsaw, IN

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