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Reuben Egg Rolls

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Ingredients
  Egg roll wrappers 4 Medium
  Sandwich spread 1 Cup (16 tbs) (Dietz and Watson Brand)
  Whole kosher dill pickles 2 Medium (Dietz and Watson Brand)
  Corned beef brisket 1 Pound, shaved (Dietz and Watson Brand, First Cut NY Brand)
  Lacy swiss 1 Pound (Dietz and Watson Brand)
  Sauerkraut 1 Cup (16 tbs)
  Egg 1 , beaten
  Gourmet potato salad 1 Cup (16 tbs) (Dietz and Watson Brand)
Directions

MAKING
1. Lay an egg roll wrapper flat on a work surface and place two pickle slices toward the bottom end of the wrapper.
2. Top with a portion of the brisket, a portion of the cheese and a portion of the Sauerkraut
3. Brush the edges of the egg roll wrapper with the beaten egg and begin rolling the wrapper tightly around the filling.
4. Halfway up, fold in the sides, then continue to roll the rest of the way.
5. Repeat with remaining wrappers and filling
6. In a large, high-sided pot heat oil to 350°F, gently drop in the egg rolls and fry until golden brown and cooked through, about 5 minutes

FINALIZING
7. Remove and drain on a towel.

SERVING
8. Slice on a bias and serve with Dietz & Watson® Gourmet Potato Salad.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Deep Fried
Dish: 
Roll
Ingredient: 
Beef
Interest: 
Gourmet
Restriction: 
High Protein
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
4

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