Whether we’re celebrating the Bieb’s birthday or channeling our inner Irish on St. Patty’s, we’ve got plenty of reasons to party in March. Every year leading up to the 17th I’ve always made a corned beef and cabbage and promised myself I’ll never deviate from the tradition. Well, I’ve learned to never say never and this new collaboration of flavor is bound to be bigger than anything JSmith and Jb have ever seen – Reuben Egg Rolls!
Making these United Nations of egg rolls is the perfect way to utilize leftover corned beef while paying homage to THE ultimate NY deli sandwich.
Reuben Egg Rolls
- 1 package egg roll wrappers
- 1/2 lb corned beef, finely chopped
- 1/2 cup sauerkraut, drained well
- 8 oz Swiss cheese, shredded
- canola oil for frying
- Russian dressing or Thousand Island for dipping
- In a bowl, combine corned beef, sauerkraut and cheese. Set aside.
- Prepare egg rolls. Working with one at a time, keep remaining egg roll wrappers covered to prevent from drying out. Place wrapper on a flat surface with a corner facing towards you.
- To form, spoon two tablespoons of the mixture just below the center of the wrapper, leaving about an inch of room on either side.
- Dip your finger in water, and moisten around all the edges of the wrapper.
- Grab the bottom corner of the wrapper and fold it over the mixture. Next, fold in the sides and roll to enclose.
- Set aside and repeat with remaining filling
- In a medium pot, preheat a few inches of oil to 350 degrees. When oil comes to temp, fry in small batches until golden brown, about 4-5 minutes.
- Drain well on paper towel and season lightly with salt.
- Serve immediately with Russian dressing for dipping.