Get ready to revolutionize your party snacks with a mind-blowing fusion of classic deli flavors and crispy Asian-inspired technique! These Reuben Egg Rolls are not just another appetizer - they're a culinary adventure that combines the beloved flavors of a traditional Reuben sandwich with the irresistible crunch of perfectly fried egg rolls. Imagine biting into a golden, crispy wrapper filled with tender corned beef, tangy sauerkraut, and melty Swiss cheese, all complemented by a creamy Thousand Island dipping sauce that will make your taste buds dance with joy!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 egg rolls
Ingredients
- 1 cup corned beef, shredded
- 1 cup sauerkraut, drained
- 1 cup Swiss cheese, shredded
- 12 egg roll wrappers
- Oil for frying
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tablespoon relish
Instructions
- Begin by gathering all your ingredients: 1 cup of shredded corned beef, 1 cup of drained sauerkraut, 1 cup of shredded Swiss cheese, 12 egg roll wrappers, oil for frying, and the ingredients for the Thousand Island dipping sauce: 1/2 cup mayonnaise, 1/4 cup ketchup, and 1 tablespoon relish.
- In a mixing bowl, combine the shredded corned beef, drained sauerkraut, and shredded Swiss cheese. Mix well to ensure all ingredients are evenly distributed.
- Set up your workspace by laying out the egg roll wrappers. It’s helpful to have a small bowl of water nearby for sealing the wrappers later.
- Take one egg roll wrapper and place it on a clean, flat surface with one corner pointing towards you (like a diamond shape). Spoon about 2-3 tablespoons of the filling mixture onto the center of the wrapper.
- To wrap the egg roll, fold the corner closest to you over the filling, then fold in the sides, and roll it away from you tightly. Use a little water on your finger to seal the edge of the wrapper to keep it from opening during frying.
- Repeat the wrapping process for the remaining egg roll wrappers and filling mixture until all are wrapped. You should have 12 egg rolls in total.
- In a large, deep skillet or pot, heat oil over medium-high heat. You’ll need enough oil to submerge the egg rolls, about 2-3 inches deep. To test if the oil is ready, drop a small piece of wrapper into the oil; if it bubbles and sizzles, the oil is hot enough.
- Carefully place a few egg rolls into the hot oil, making sure not to overcrowd the pan. Fry them for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Once cooked, use a slotted spoon to remove the egg rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
- While the egg rolls are frying, prepare the Thousand Island dipping sauce. In a small bowl, combine the mayonnaise, ketchup, and relish. Stir until smooth and well blended.
- Once all the egg rolls are fried and drained, serve them hot with the Thousand Island dipping sauce on the side. Enjoy your delicious Reuben Egg Rolls!
Tips
- Keep your egg roll wrappers covered with a damp towel while working to prevent them from drying out.
- Make sure to drain the sauerkraut thoroughly to prevent soggy egg rolls.
- Use a deep-fry thermometer if possible to maintain oil temperature around 350°F for consistent cooking.
- Don't overfill the egg rolls - this can cause them to burst during frying.
- If you want to make these ahead of time, you can assemble the egg rolls and freeze them uncooked. Just add a few extra minutes to the frying time when cooking from frozen.
- For a lighter option, these can also be baked at 425°F for about 15-20 minutes, turning once halfway through.
- Serve immediately after frying for the crispiest texture and best flavor experience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 10g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 35mg
