Reuben Eggrolls Recipe
House-made eggrolls stuffed with Wigley's corned beef, swiss & Poet stout kraut, served with 1000 island dressing
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Ingredients
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Eggroll Filling
Eggroll Wrappers
For Frying
1000 Island Dressing
Method
Prepare the Eggroll Filling
- 1
Combine Ingredients
In a medium mixing bowl, combine the Wigley's corned beef, shredded Swiss cheese, and drained Poet stout sauerkraut. Mix well until all ingredients are evenly distributed.
Assemble the Eggrolls
- 2
Fill and Roll
Take an eggroll wrapper and place about 2 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold the sides inward, and roll tightly to seal. Use a little water on the edge to help seal the wrapper. Repeat with remaining wrappers and filling.
Fry the Eggrolls
- 3
Heat the Oil
In a deep skillet or frying pan, heat vegetable oil over medium-high heat until hot (about 350°F or 175°C).
- 4
Fry Eggrolls
Carefully place the eggrolls in the hot oil in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes or until golden brown, turning occasionally for even cooking. Remove and drain on paper towels.
Prepare the 1000 Island Dressing
- 5
Mix Dressing Ingredients
In a small bowl, whisk together mayonnaise, ketchup, sweet pickle relish, vinegar, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
Serve
- 6
Plate and Enjoy
Serve the hot Reuben eggrolls on a platter with a side of 1000 island dressing for dipping.