Best Reuben Rolls Recipes

REUBEN ROLLS

Steps:

• In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla. , Layer each tortilla with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-in. slices.

REUBEN EGG ROLLS

Steps:

• Combine sauerkraut, corned beef, and Swiss cheese in a bowl and mix well.
• Lay egg roll wrappers on a flat surface. Place 1/5 the mixture on top of each egg roll. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go. Roll tightly to close.
• Heat about 1 inch oil in a large saucepan over medium-high heat. Add egg rolls to the hot oil and fry until browned, 3 to 4 minutes. Serve with Thousand Island dressing for dipping.

REUBEN EGG ROLLS

Steps:

• Combine all the ingredients for the sauce in a small bowl and whisk to combine. Cover with plastic wrap and set aside in the fridge.
• Add enough oil to a Dutch oven or deep cast iron skillet to reach about 1 inch up the sides. Attach a thermometer and heat oil to 350°F.
• Beat egg and a splash of water together in a small bowl.
• Finely chop the corned beef.
• Add the Swiss cheese and cheddar cheese to a bowl and mix to combine.
• Beat the egg with a splash of water in a small bowl.
• Place an egg roll wrapper on a work surface with one of the points facing towards yourself so that it looks like a diamond.
• Add about 3 tablespoons of corned beef and 2 tablespoons of cheese in a horizontal line slightly off center closer to you.
• Brush all four edges with egg wash.
• Fold the point closest to you over the filling and tuck it in tightly, roll, fold over the sides, and finish rolling until you have a neat egg roll. Repeat with remaining 7 wrappers.
• Fry the egg rolls in two batches for about 5 minutes, flipping halfway through, until golden brown.
• Drain on a paper towel lined plate.
• Serve with the dipping sauce.

REUBEN EGG ROLLS RECIPE BY TASTY

Steps:

• Make the egg rolls: Place an egg roll wrapper on a clean surface oriented like a diamond. Lay 5 cheese rectangles (about ½ a slice) in the center of the wrapper, then top with 1½ ounces of corned beef, 1½ tablespoons of sauerkraut, ⅛ teaspoon caraway seeds, and another 5 cheese rectangles.
• In a small bowl, whisk together the egg and water. Brush the edges of the wrapper with the egg wash. Fold the bottom of the wrapper up and over the filling, then fold in the sides and roll to seal. Repeat with the remaining ingredients to make 8 egg rolls total.
• Fill a medium pot halfway with oil and heat over medium-high heat until the temperature reaches 375°F (190°C). Set a wire rack over a baking sheet.
• While the oil is heating, make the Russian dressing: In a medium bowl, stir together the mayonnaise, onion, garlic, Sriracha, horseradish, Worcestershire sauce, hot sauce, paprika, and salt. Refrigerate until ready to serve.
• Fry the egg rolls, 2-3 at a time, in the hot oil for 2-3 minutes, flipping occasionally to brown evenly. Transfer to the wire rack and season immediately with salt.
• Serve the egg rolls hot with the Russian dressing for dipping.
• Enjoy!

REUBEN ROLLS

Steps:

• Slice corned beef into ribbons (I roll a few pieces up like a cigar and make thin slices).
• Combine cheese, sliced beef and kraut in a bowl.
• Place approx 1/3 cup of the corned beef mixture in egg roll wrapper, roll up egg roll fashion sealing the last edge with water.
• To bake: spray sheet pan with spray oil, place rolls seam side down, spray liberally with more spay oil. Bake at 400°F for 10-12 minutes rotating half-way through baking. Bake until brown.
• To Deep Fry: Heat oil to 350°F - add rolls, fry until brown and crisy, drain on paper towels.

REUBEN EGG ROLLS

Steps:

• Mix cream cheese, caraway seed and 1/4 cup dressing in medium bowl until blended. Add meat, Swiss cheese and sauerkraut; mix well.
• Place 1 egg roll wrapper on the diagonal on work surface so it resembles a diamond shape. Spoon about 2 Tbsp. meat mixture onto bottom corner of wrapper. Fold in opposite sides of wrapper, then roll up tightly. Lightly moisten top corner of wrapper with water, then press firmly into egg roll to seal.
• Heat oil to 350ºF in large skillet. Add 4 egg rolls, seam sides down; cook 4 min. or until golden brown on all sides, turning occasionally. Drain on paper towels. Repeat with remaining egg rolls.
• Serve with remaining dressing.

MADER'S REUBEN ROLLS

Steps:

• Make dipping sauce by combining Thousand Island dressing, German mustard, wine vinegar, 1 teaspoon minced onion, garlic, Worcestershire sauce and hot pepper sauce. Set aside.
• To make rolls:
• Combine corned beef, Swiss cheese, sauerkraut and 1/4 cup onion; mix well.
• Place about 2 tablespoons of the mixture in the center of an egg roll wrapper.
• Roll up as directed on package, sealing edges with a little water.
• Deep-fry rolls in 2 to 3 inches of vegetable oil, heated to 325 to 350 degrees Fahrenheit, until golden brown, about 3 to 4 minutes, turning to brown evenly.
• When done, remove from oil with slotted spoon; drain on paper towels. Serve with dipping sauce.

REUBEN EGG ROLLS

Steps:

• 1. Trim as much fat as possible from the corned beef. Cook as directed. Drain the juices and allow to cool. Dice the corned beef.
• 2. Preheat the oil to 370.
• 3. Cut the Swiss cheese into small cubes. Drain the sauerkraut to almost dry. Beat the egg in a small dish (this is your "glue").
• 4. Lay an egg roll wrapper on a cutting board, top the middle with 1 1/2 TBSP corned beef, sprinkle on some sauerkraut and/or pickles, add some Swiss cheese cubes.
• 5. Use your fingers or a pastry brush to brush on some beaten egg all around the egg roll wrap. Fold to the middle then on both sides and roll up tight to seal.
• 6. Deep fry two at a time, turning to brown both sides. About 3-5 minutes. Drain on paper towels.
• 7. Serve with Thousand Island Dressing....I used Ken's and it was fabulous!

REUBEN BRATWURST ROLLS

Steps:

• Turn toaster oven to toast on darkest setting. Open hoagie rolls and place directly on wire rack in toaster oven. Toast for 5-8 minutes, or until lightly toasted. Remove rolls and then turn toaster oven to broil at 450 degrees. Spread bottoms of hoagie rolls with mustard. Cut sausages in half lengthwise and place on rolls. Spoon sauerkraut evenly over top. Lay cheese slices over top. Place rolls on an 8 x 11-inch baking sheet. Broil for 5-8 minutes, watching closely so as not to burn, until heated through and cheese is melted. Makes 4 servings.

REUBEN ROLLS

Steps:

• 1. In medium bowl combine mayonnaise, mustard and caraway seeds. Add corned beef, cheese and sauerkraut; toss to blend well.
• 2. Unroll dough onto a large ungreased cookie sheet. Gentl stretch dough to 14 x 12 - inch rectangle. This works better when letting the dough warm up a bit. Cut dough lengthwise in half. Spoon half of the filling onto each piece, spreading to within 1 inch of edges. From long side, roll each jelly - roll style; pinch to seal edges.
• 3. Arrange rolls seam side down, 3 inches apart. Bake in a 425 degree oven 10 minutes or until golden brown. Let stand 5 minutes. Cut into 1 inch slices.