Get ready to take your taste buds on a delicious adventure with these Easy Reuben Egg Rolls! Combining the classic flavors of a Reuben sandwich into a crispy, golden egg roll, this recipe is sure to impress your family and friends. Perfect for game day, parties, or a fun weeknight dinner, these egg rolls are not only easy to make but also incredibly satisfying. With just a handful of ingredients and a quick frying method, you'll have a crowd-pleasing appetizer or main dish in no time. Dive into this recipe and discover how to elevate your culinary skills while enjoying a delightful twist on a beloved classic!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 egg rolls
Ingredients
- 1 cup sauerkraut, drained
- 1 cup corned beef, shredded
- 1 cup Swiss cheese, shredded
- 1 tablespoon Dijon mustard
- 12 egg roll wrappers
- Oil for frying
Instructions
- Prepare the filling by thoroughly draining the sauerkraut to remove excess moisture. Use a colander or paper towels to press out liquid.
- In a medium mixing bowl, combine the shredded corned beef, drained sauerkraut, shredded Swiss cheese, and Dijon mustard. Mix ingredients thoroughly until well incorporated.
- Lay out egg roll wrappers on a clean, dry work surface with one corner pointing towards you, creating a diamond shape.
- Place approximately 2-3 tablespoons of the prepared filling in the center of each egg roll wrapper.
- Fold the bottom corner of the wrapper up and over the filling, tucking it tightly.
- Fold in the side corners towards the center, creating an envelope-like shape.
- Roll the wrapper tightly from the bottom to the top, sealing the final corner with a small amount of water to ensure closure.
- Heat oil in a deep fryer or large heavy-bottomed pot to 375°F (190°C). Use a thermometer to maintain consistent temperature.
- Carefully place egg rolls into the hot oil, cooking 2-3 at a time to avoid overcrowding.
- Fry egg rolls for 2-3 minutes per side, or until golden brown and crispy.
- Remove egg rolls with a slotted spoon and drain on paper towels to remove excess oil.
- Let cool for 2-3 minutes before serving. Optionally, serve with Russian dressing or additional Dijon mustard for dipping.
Tips
- Drain the Sauerkraut Well: Ensure that you thoroughly drain the sauerkraut to avoid soggy egg rolls. Pressing it with paper towels or using a colander can help remove excess moisture.
- Mix Ingredients Thoroughly: When combining the filling, make sure all ingredients are well incorporated for a balanced flavor in every bite.
- Proper Wrapping Technique: Lay the egg roll wrappers in a diamond shape and follow the folding instructions carefully to prevent any filling from escaping during frying.
- Maintain Oil Temperature: Use a thermometer to keep the oil at a consistent 375°F (190°C) for perfectly crispy egg rolls. If the oil is too cool, the egg rolls will absorb too much oil; if it's too hot, they may burn.
- Avoid Overcrowding the Fryer: Fry only a few egg rolls at a time to maintain the oil temperature and ensure even cooking. This will help achieve that perfect golden-brown color.
- Serve with Dipping Sauces: Enhance the flavor by serving your egg rolls with traditional Russian dressing or a tangy Dijon mustard for an extra kick.
- Cool Before Serving: Let the egg rolls cool for a few minutes after frying to avoid burns and to allow the filling to set slightly.With these tips, you'll be well on your way to creating the ultimate Easy Reuben Egg Rolls that everyone will love!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 10g
Fat: 11g
Saturated Fat: 5g
Cholesterol: 30mg
