Reuben Eggrolls

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!

Here's what you'll need

Start by dicing the corned beef

In a large bowl, combine meat, sauerkraut and cheese

Place a wrapper with the corner facing toward you and add about 2 tablespoons of filling.

Start rolling away from you, fold in the centers and continue rolling tightly

Brush with egg wash and close tightly

Cook for 15 to 20 minutes or until golden brown and heated through. Serve with Thousand Island Dressing