Best Egg Roll Reuben Wraps Recipes

EGG ROLL REUBEN WRAPS

Steps:

• Arrange egg roll wrappers, water, sauerkraut, corned beef, and Gruyere cheese in an assembly line in a work space large enough to easily accommodate everything without being crowded.
• Take one wrapper and place in front of you with one corner pointing at you. Dip fingers into water and use them to wet the side of the wrapper facing upwards.
• Place small, even amounts of sauerkraut, corned beef, and Gruyere cheese, respectively, onto the third of the wrapper nearest you. Fold the corner opposite you over the fillings and roll slightly to surround the filling with wrapper. Fold the sides to enclose the fillings completely, rolling to seal completely. Put completed rolls on a tray. Repeat until all ingredients are used. Refrigerate rolls until oil is heated.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry chilled egg rolls in hot oil in batches until golden brown, about 5 minutes per batch.

REUBEN EGG ROLL WRAPS WITH DIPPING SAUCE

Steps:

• Saute sauerkraut and caraway in a skillet over medium-high heat. When most of the moisture has evaporated and sauerkraut begins to brown, stir in lemon juice and set aside.
• Arrange an egg roll wrapper on a work surface with a corner towards you; brush edges with egg wash.
• Place a strip of cheese on the wrapper, about 1 inch above the bottom corner, then top with strips of beef and about 3 tbsp sauerkraut mixture. Drizzle with mustard. Fold the bottom corner up over the filling to enclose, fold in the sides, then roll to the top corner of the wrapper. Repeat with remaining wrappers and filling.
• Heat oil in a large skillet over medium-high heat to about 360*. Add half the egg rolls and fry on all sides until brown and crisp, 5-7 minutes.Drain on paper towels while frying remaining rolls.
• Serve Egg Rolls with Thousand Island Dressing for dipping.

EGG ROLL REUBEN WRAPS

Steps:

• 1. Arrange egg roll wrappers, water, sauerkraut, corned beef, and Gruyere cheese in an assembly line in a work space large enough to easily accommodate everything without being crowded.
• 2. Take one wrapper and place in front of you with one corner pointing at you.
• 3. Dip fingers into water and use them to wet the side of the wrapper facing upwards.
• 4. Place small, even amounts of sauerkraut, corned beef, and Gruyere cheese, respectively, onto the third of the wrapper nearest you.
• 5. Fold the corner opposite you over the fillings and roll slightly to surround the filling with wrapper.
• 6. Fold the sides to enclose the fillings completely, rolling to seal completely.
• 7. Put completed rolls on a tray.
• 8. Repeat until all ingredients are used. Refrigerate rolls until oil is heated.
• 9. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• 10. Fry chilled egg rolls in hot oil in batches until golden brown, about 5 minutes per batch.