Egg Roll Reuben Wraps Recipe

No Photo

Have you made this?

 Share your own photo!

Egg Roll Reuben Wraps

Vicki Butts (lazyme)

By
@lazyme5909

Simple substitute for big Reuben sandwiches. Serve with Thousand Island salad dressing as a dipping sauce.


Featured Pinch Tips Video

Rating:

 Be the First

Serves:

10 rolls

Prep:

15 Min

Cook:

10 Min

Method:

Deep Fry

Ingredients

16 oz
egg roll wrappers
water in a small bowl
1/2 c
sauerkraut, drained
1/2 lb
thinly sliced corned beef (from deli), chopped
1 c
gruyere cheese, shredded
oil, for frying

Directions Step-By-Step

1
Arrange egg roll wrappers, water, sauerkraut, corned beef, and Gruyere cheese in an assembly line in a work space large enough to easily accommodate everything without being crowded.
2
Take one wrapper and place in front of you with one corner pointing at you.
3
Dip fingers into water and use them to wet the side of the wrapper facing upwards.
4
Place small, even amounts of sauerkraut, corned beef, and Gruyere cheese, respectively, onto the third of the wrapper nearest you.
5
Fold the corner opposite you over the fillings and roll slightly to surround the filling with wrapper.
6
Fold the sides to enclose the fillings completely, rolling to seal completely.
7
Put completed rolls on a tray.
8
Repeat until all ingredients are used. Refrigerate rolls until oil is heated.
9
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
10
Fry chilled egg rolls in hot oil in batches until golden brown, about 5 minutes per batch.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Eastern European