Every time a holiday comes around we try to post recipes to celebrate that particular holiday. We did our St. Patrick’s Day classics last year: Corned beef and glazed carrots. This year we wanted to make something the same…but different. A twist on an old classic.
These Reuben Eggrolls have the makings reminiscent of St. Patrick’s Day but the execution is completely different.
Egg Rolls are fun and they’re simple to make! To be perfectly honest, Kara and I would not try these. Neither of us like sauerkraut and I for one hate Swiss cheese. I try to be adventurous and at least taste a bite of everything we make, but there are some things I will not budge on.
Luckily Cliff likes reubens and was willing to be our taste tester AND photographer. Cliff LOVED these as did both my parents.
Kara and I kind of made this one up as we went along and we’re happy to say it’s a success! Make sure you add this one to you’re St. Patty’s menu!
How to make Reuben Eggrolls
- Start by dicing the corned beef
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In a large bowl, combine meat, sauerkraut and cheese
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Place a wrapper with the corner facing toward you and add about 2 tablespoons of filling.
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Start rolling away from you, fold in the centers and continue rolling tightly
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Brush with egg wash and close tightly
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Cook for 15 to 20 minutes or until golden brown and heated through. Serve with Thousand Island Dressing.
Reuben Eggrolls
Ingredients
- 1 lb corned beef, thinly sliced
- 1 1/2 cup shredded Swiss cheese (1 bag)
- 2 cup sauerkraut
- 1 package spring roll wrappers
- egg wash (1 egg beaten with 1 tablespoon water)
- Thousand Island dressing for dipping
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- Dice the corned beef and place in a large bowl. Add the sauerkraut and swiss cheese and mix to combine.
- Lay an egg roll wrapper out on your work surface with one corner pointing toward you. Add 2 tablespoons of the meat mixture to the center of the wrapper. Fold the corner closest to you up over the filling. Roll slightly away from you then fold in the two outside corners, and continue rolling the wrapper tightly away from you. Securely close the egg roll by lightly brushing the inside top corner of the wrapper with the egg mixture. Brush the top of the egg rolls with the egg mixture also. Repeat with the remaining wrappers and filling.
- Bake for about 15 to 20 minutes, or until golden brown on both sides and heated through. Flip the egg rolls over halfway through.