Reuben Rolls Recipe
Corned beef, sauerkraut, and Swiss cheese all wrapped up in an eggroll wrap and fried. With 1,000 Island dressing.
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Ingredients
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Main Ingredients
For Frying
For Serving
Method
Preparation
- 1
Prepare the Filling
In a large mixing bowl, combine the shredded corned beef, drained sauerkraut, and shredded Swiss cheese. Mix well until all ingredients are evenly incorporated.
- 2
Assemble the Rolls
Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you. Place about 2 tablespoons of the filling mixture in the center of the wrapper. Fold the bottom corner over the filling, then fold the sides in, and roll it up tightly to form a sealed roll. Repeat with the remaining wrappers and filling.
Cooking
- 3
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of bread into it; if it sizzles and turns golden, the oil is ready.
- 4
Fry the Rolls
Carefully place 3-4 assembled Reuben rolls into the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes, or until they are golden brown and crispy, turning occasionally to ensure even cooking. Use a slotted spoon to remove the rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
Serving
- 5
Serve with Dressing
Once the Reuben rolls are slightly cooled, serve them hot with Thousand Island dressing on the side for dipping.