Egg Roll Reuben Wraps
Vicki Butts (lazyme)
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- 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
1Arrange 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.
2Take one wrapper and place in front of you with one corner pointing at you.
3Dip fingers into water and use them to wet the side of the wrapper facing upwards.
4Place small, even amounts of sauerkraut, corned beef, and Gruyere cheese, respectively, onto the third of the wrapper nearest you.
5Fold the corner opposite you over the fillings and roll slightly to surround the filling with wrapper.
6Fold the sides to enclose the fillings completely, rolling to seal completely.
7Put completed rolls on a tray.
8Repeat until all ingredients are used. Refrigerate rolls until oil is heated.
9Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
10Fry chilled egg rolls in hot oil in batches until golden brown, about 5 minutes per batch.