Ingredients with Measurements:
- 1 package egg roll wrappers
- 1 pound corned beef, thinly sliced
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 1/4 cup Thousand Island dressing
- 1 egg, beaten
- Oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Pastry brush
Step-by-step instructions:
1. In a large bowl, mix together the corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing.
2. Lay an egg roll wrapper on a clean surface with one corner facing you. Place a heaping tablespoon of the corned beef mixture in the center of the wrapper.
3. Fold the bottom corner up over the filling, then fold in the sides. Roll the wrapper up tightly, sealing the top corner with a bit of the beaten egg. Repeat with the remaining wrappers and filling.
4. Heat the oil in a deep fryer or large pot to 375°F.
5. Fry the egg rolls in batches for 2-3 minutes or until golden brown and crispy. Drain on paper towels.
6. Serve hot with additional Thousand Island dressing for dipping.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Oil for frying: 375°F
Serving size:
- This recipe makes 12 egg rolls.
Nutritional information:
- Calories: 293
- Fat: 14g
- Carbohydrates: 26g
- Protein: 14g
- Sodium: 847mg
Substitutions for ingredients:
- Pastrami or roast beef can be substituted for the corned beef.
- Cheddar cheese can be substituted for the Swiss cheese.
- Russian dressing can be substituted for the Thousand Island dressing.
Variations:
- Add chopped pickles or diced onions to the filling for extra flavor.
- Make a vegetarian version by substituting tempeh or tofu for the corned beef.
Tips and tricks:
- Make sure to seal the egg rolls tightly to prevent the filling from leaking out during frying.
- Use a slotted spoon or spider to remove the egg rolls from the hot oil to prevent splatters.
Storage instructions:
- Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the egg rolls on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the egg rolls on a platter with a bowl of Thousand Island dressing for dipping.
Garnishes:
- Garnish with chopped fresh parsley or green onions for a pop of color.
Pairings:
- Serve with a side of coleslaw or potato salad.
Suggested side dishes:
- Coleslaw
- Potato salad
- French fries
Troubleshooting advice:
- If the egg rolls are not crispy, the oil may not be hot enough. Make sure the oil is at 375°F before frying.
Food safety advice:
- Use caution when frying with hot oil to prevent burns or fires.
- Make sure the egg rolls are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- The Reuben sandwich is said to have originated in Omaha, Nebraska in the early 1900s.
Flavor profiles:
- Savory, salty, tangy
Serving suggestions:
- Serve as an appetizer or as a main dish with a side salad.
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