reuben eggrolls
What an interesting mashup! If you are making these as an appetizer, I would suggest using the smaller wonton wrappers rather than the large spring or egg roll wrappers. Makes it a little easier to handle.
No Image
prep time
40 Min
cook time
15 Min
method
Bake
yield
20 Egg roll or 40 wontons
Ingredients
- 1 pound corned beef, thinly sliced
- 1 1/2 cups shredded swiss cheese
- 2 cups sauerkraut
- 1 package spring roll wrappers
- 1 - egg
- 1 bottle thousand island dressing for dipping
How To Make reuben eggrolls
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Step 1Preheat the oven to 375. Line a baking sheet with parchment paper and set aside.
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Step 2Dice the corned beef and place in a large bowl. Add the drained sauerkraut and Swiss cheese and mix to combine.
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Step 3Lay a wrapper out on your work surface with one corner pointing toward you. Add 2 tablespoons of the mixture to the center of the wrapper. Fold the corner closest to you up over the filling. Roll slightly away from you then fold in the two outside corners, and continue rolling the wrapper tightly away from you. Securely close the egg roll by lightly brushing the inside top corner of the wrapper with the egg mixture. Brush the top of the egg rolls with the egg mixture also. Repeat with the remaining wrappers and filling.
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Step 4Bake for about 7 to 10 minutes then turn the egg rolls over baking for another 7 to 10 minutes until golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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