Reuben Rolls
Reuben rolls are the perfect blend of corned beef, Swiss cheese, sauerkraut all wrapped up in a crispy crust.
Ingredients
- 16 egg roll wrappers
- 1 can corned beef or 1/2 lb. deli corned beef
- 6 oz shredded Swiss cheese or grate off the block
- 1/2 cup sauerkraut drained and squeezed
- 1 egg beaten with a little water
- oil about 5-6 cups for frying
- Thousand Island dressing to dip
- 1 cup panko breadcrumbs
Instructions
- If using sliced corn beef chop the corned beef as fine as you can, squeeze the juices out of the sauerkraut, and grate cheese if you’re using a block.
- Stir together the corn beef, sauerkraut and swiss cheese together in a small bowl.
- Whisk the egg white in a small bowl and set it aside.
- Preheat the oil to 350°F over medium heat. Prepare a cooling rack by lining it with a couple of paper towels to help soak up the excess oil.
- Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you.
- Place 2 Tbsp of filling egg roll leaving about an inch on each side. *see photo above.
- Brush the edges of the wrapper with egg wash. This will help seal the rolls together.
- Fold the bottom corner of the wrapper over the filling, then fold the sides towards the center.
- Roll the wrapper upwards, continuing to make sure that the filling is secure inside the wrapper.
- Secure the edge of the wrapper by pressing it gently to seal.
- Repeat the process with the remaining wrappers and filling.
- Dip each egg roll in the egg wash and roll in the panko.
- Place egg roll in hot oil and fry turning frequently until golden brown.
- To cook the egg rolls, fry them in batches in the pot but don't overcrowd it. Cook them until they turn golden brown, which usually takes about 4-5 minutes. If you notice the egg rolls getting too dark too quickly, it means the oil is too hot. On the other hand, if they're not browning fast enough, the oil isn't hot enough. Keep an eye on the oil temperature and try to maintain it at around 350°F. Once the egg rolls are done, use long metal tongs to transfer them to a prepared cooling rack. Repeat this process until all the egg rolls are cooked.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
Nutrition
Serving: 2egg rollsCalories: 248kcalCarbohydrates: 21gProtein: 14gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 56mgSodium: 614mgPotassium: 148mgFiber: 1gSugar: 1gVitamin A: 211IUVitamin C: 8mgCalcium: 223mgIron: 2mg
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