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THESE HOMEMADE REUBEN EGG ROLLS ARE A FUN TWIST ON EVERYONE'S FAVORITE ST. PATRICK'S DAY SANDWICH! MAKE THEM WITH ANY LEFTOVERS YOU HAVE AFTER TODAY OR AS A FUN APPETIZER ANY TIME OF YEAR!
I didn’t know how much I’d love these Homemade Reuben Egg Rolls.
And boy am I glad! It was the most pleasant surprise on a day when I really needed it. On a day when we all need it, I’m guessing. Happy St. Patrick's Day from my self-quarantined self!
I’ve had the idea for these babies bouncing around in my brain since I first heard Andrea mention them on Sidework Podcast. She mentioned it in an exasperated, “over-it” kind of way that was really hilarious and a part of a bit, but it got me thinking.
“Hey, I might like those.”
“They could be fun.”
“I don’t even like sauerkraut, but I’ll fix that.”
Turns out: I do, they were, and I did!
They were the perfect recipe to make for the Potluck o’ the Irish collab I was apart of on Instagram. Have you seen (or been a part of) these? This is my second one. The first was all about pot pies! A bunch of food bloggers/photographers get together and make recipes around a theme to show off their skills. It’s great fun, a wonderful creative exercise, and an excellent way to meet (internet) friends.
Impress your real-life friends and make these Reuben Egg Rolls. Enjoy!
Reuben Egg Rolls with Homemade Russian Dressing
Ingredients
For the egg rolls:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion sliced
- ½ green cabbage thinly sliced
- 1 tablespoon brown sugar
- ½ - ¾ pound leftover corned beef shredded
- 11-12 slices Swiss cheese
- Eggroll wrappers
- 1 egg whisked
- Canola oil for frying
For the Russian Dressing:
- ½ cup mayonnaise preferably Duke’s
- 3 tablespoon ketchup
- 2 tsp. horseradish
- ¼ tsp. paprika
- ¼ tsp. onion powder
- ½ tsp. Worcestershire sauce
- Hot sauce if desired
Instructions
For the egg rolls:
- In a large skillet, heat the olive oil and butter over medium heat. Add onion and stir to coat. Sprinkle with salt and cook until softened, about 3 minutes. Add cabbage and toss, cooking until the cabbage beings to wilt. Sprinkle brown sugar over cabbage and continue cooking until it is soft and has released most of its moisture, about five minutes. Stir in the leftover corned beef and heat until just warmed. Remove filling from heat.
- To assemble the egg rolls: Place one egg roll wrapper on workspace so that a corner is facing you and the wrapper looks like a diamond instead of a square. Brush each edge with a thin layer of beaten egg. Place ½ slice of Swiss cheese in the lower ¼ of the wrapper, about 1-2 inches from the point, and top with 3 – 4 tablespoons prepared filling. Fold point over before folding in each side of the wrapper and rolling up to seal. Set aside and repeat process until filling is gone.*
- In the same skillet the filling was prepared in, pour enough oil into it to come 1 inch up the side. Heat to 375 degrees before adding egg rolls, 3 – 4 at a time. Fry on all sides until golden brown, about 1 – 2 minutes per side. Remove to a cooling rack set over a cookie tray to drain. Serve with prepared Russian dressing, recipe follows.
For the Russian Dressing:
- Whisk together all ingredients in a small bowl until smooth. Cover with plastic wrap and refrigerate until ready to use.
Jen says
LOVED these things🤤!
They were so good that we decided not to freeze the rest because we’d eat them soon enough(there are only 2of us🐷’s) I did add onion&garlic powder,lots of pepper and extra salt to the onions right before I added the cabbage👌! Simple to make and turned out so very good!
We are pleasantly surprised❤️
Thank you.