prep time
10 Min
cook time
10 Min
method
Deep Fry
yield
4 serving(s)
Ingredients
- EGG ROLLS
- 8 square egg roll wrappers
- 8 slices swiss cheese cut into 4 triangles
- 12 ounces corned beef
- 12 tablespoons sauerkraut
- 1 teaspoon caraway seeds
- 1 large egg
- 1 tablespoon water
- peanut oil for frying
- DIPPING SAUCE
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 cloves garlic minced
- 1 tablespoon prepared horseradish
- 2 teaspoons worcestershire sauce
- 1/2 teaspoon each paprika and salt
How To Make rueben egg rolls
-
Step 1Place 8 egg roll wrappers on a clean surface oriented like a diamond. Lay 2 triangles of cheese on each piece. Top with even amount of corned beef and sauerkraut
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Step 2Sprinkle with caraway seeds. In a small bowl whisk the egg with the water. Brush all four sides of the egg rolls. Fold the bottom of the wrapper up over the filling, then fold the sides and roll up to seal. Repeat until you have 8 egg rolls.
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Step 3Fill a pot half way with the oil and bring to 375 degrees. While the oil is heating up make the dipping sauce.
-
Step 4Combine all ingredients for the dipping sauce and mix well refrigerate until ready to serve.
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Step 5Deep fry the rolls 2 at at time flipping to brown on both side. Cook about 5 minutes each. Drain on wire rack over paper towel.
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Step 6Once all the egg rolls are cooked cut in half and serve with dipping sauce
- 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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