Real Recipes From Real Home Cooks ®

rueben egg rolls

Recipe by
barbara lentz
beulah, MI


yield 4 serving(s)
prep time 10 Min
cook time 10 Min
method Deep Fry

Ingredients For rueben egg rolls

  • 8
    square egg roll wrappers
  • 8 slice
    swiss cheese cut into 4 triangles
  • 12 oz
    corned beef
  • 12 Tbsp
  • 1 tsp
    caraway seeds
  • 1 lg
  • 1 Tbsp
  • peanut oil for frying
  • 1/2 c
  • 1/4 c
  • 2 clove
    garlic minced
  • 1 Tbsp
    prepared horseradish
  • 2 tsp
    worcestershire sauce
  • 1/2 tsp
    each paprika and salt

How To Make rueben egg rolls

  • 1
    Place 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
  • 2
    Sprinkle 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.
  • 3
    Fill a pot half way with the oil and bring to 375 degrees. While the oil is heating up make the dipping sauce.
  • 4
    Combine all ingredients for the dipping sauce and mix well refrigerate until ready to serve.
  • 5
    Deep 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.
  • 6
    Once all the egg rolls are cooked cut in half and serve with dipping sauce

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