Rouladen Rolls Recipe
Four haus-made egg rolls filled with roast beef, bacon, dill pickle, onion and mustard. Served with our Haus mustard.
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Ingredients
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Egg Roll Wrappers
Fillings
For Frying
For Serving
Method
Preparation of Filling
- 1
Cook the Bacon
In a skillet over medium heat, cook the bacon until crispy. Remove and crumble it into small pieces.
- 2
Prepare the Onion
Finely chop one medium onion. Set aside.
- 3
Mix the Filling
In a mixing bowl, combine the thinly sliced roast beef, crumbled bacon, finely chopped dill pickles, and chopped onion. Add 2 tablespoons of mustard and mix until well combined.
Assembly of Rouladen Rolls
- 4
Prepare the Egg Roll Wrappers
Lay out an egg roll wrapper on a clean surface, with one corner facing you.
- 5
Fill the Wrapper
Place a generous amount of the filling mixture near the corner closest to you. Fold the corner over the filling, then fold in the sides, and roll up tightly. Seal the edges with a little water.
- 6
Repeat
Repeat the filling and rolling process with the remaining egg roll wrappers and filling mixture.
Cooking the Rouladen Rolls
- 7
Heat Oil
In a deep frying pan, heat 500 ml of vegetable oil over medium-high heat until hot but not smoking.
- 8
Fry the Rolls
Carefully add the rouladen rolls to the hot oil in batches, frying until golden brown and crisp on all sides, about 3-4 minutes per side.
- 9
Drain
Remove the rolls from the oil and drain on paper towels to absorb excess oil.
Serving
- 10
Serve
Serve the rouladen rolls hot with a side of haus mustard for dipping.