Crispy Reuben Egg Roll Wraps with Tangy Dipping Sauce
Experience a fusion of classic Reuben flavors wrapped in a crispy egg roll shell. These Crispy Reuben Egg Roll Wraps combine tender corned beef, rich Swiss cheese, and tangy sauerkraut, all enhanced with caraway seeds and a hint of lemon. Perfectly crisped in vegetable oil, these rolls are served with a zesty Thousand Island Dressing that complements each delectable bite.
4
Servings
N/A
Calories
11
Ingredients
Ingredients
sauerkraut
1 1/2 cups (drained)
caraway seeds
1 1/2 teaspoons (or to taste)
lemon juice
1/2 (from one lemon)
corned beef
6 ounces (thinly sliced, cut into strips)
swiss cheese
4 ounces (thinly sliced, cut into strips)
egg
1 (beaten with water)
water
1 tablespoon (mixed with egg)
egg roll wraps
8
prepared yellow mustard
2 tablespoons (drizzle)
vegetable oil
1 cup (for frying)
prepared Thousand Island dressing
to taste (for dipping)
Instructions
1
In a medium skillet over medium-high heat, sauté the sauerkraut with the caraway seeds until the moisture has mostly evaporated and the sauerkraut starts to brown slightly. Stir in the lemon juice for added brightness and remove from heat. Let it cool slightly.
2
Lay an egg roll wrapper on a clean work surface with one corner pointing towards you. Use the beaten egg mixed with water to brush the edges of the wrapper to help it seal.
3
Place a strip of Swiss cheese on the wrapper about 1 inch above the bottom corner. Layer with strips of corned beef and about 3 tablespoons of the prepared sauerkraut mixture. Drizzle a small amount of prepared mustard over the filling.
4
Fold the bottom corner of the wrapper snugly over the filling, then fold in the sides towards the center. Roll the wrapper tightly towards the top corner ensuring the filling is fully enclosed. Repeat this process with the remaining wrappers and filling.
5
In a large skillet, heat the vegetable oil to about 360°F (182°C) over medium-high heat. Carefully add half of the prepared egg rolls to the hot oil. Fry them, turning occasionally, until they achieve a golden-brown color and are crisp on all sides, about 5-7 minutes per batch.
6
Transfer the fried egg rolls to a plate lined with paper towels to drain excess oil while you fry the remaining rolls.
7
Serve hot, crispy Reuben Egg Roll Wraps with the prepared Thousand Island dressing for dipping, adding a flavorful finish to each bite.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
Crispy Reuben Egg Roll Wraps with Tangy Dipping Sauce
What main flavors are included in these wraps?
The dish combines tender corned beef, rich Swiss cheese, and tangy sauerkraut with caraway seeds and lemon.
How many servings does this recipe make?
This recipe makes 4 servings.
What type of meat is used?
6 ounces of thinly sliced corned beef cut into strips.
What kind of cheese is required?
4 ounces of thinly sliced Swiss cheese cut into strips.
How is the sauerkraut prepared before rolling?
It is sautéed with caraway seeds until moisture evaporates and it browns slightly, then mixed with lemon juice.
Why are caraway seeds used?
They are added to the sauerkraut to provide the traditional flavor associated with Reuben sandwiches.
What is the purpose of the egg wash?
A mixture of one egg and a tablespoon of water is used to brush the edges of the wrapper to help it seal.
How many egg roll wraps are needed?
The recipe calls for 8 egg roll wraps.
What temperature should the oil be for frying?
The vegetable oil should be heated to about 360 degrees Fahrenheit (182 degrees Celsius).
How much sauerkraut goes into each egg roll?
Approximately 3 tablespoons of the prepared sauerkraut mixture.
What is the recommended dipping sauce?
Prepared Thousand Island dressing is served with the wraps.
How long do the egg rolls take to fry?
They take about 5-7 minutes per batch until golden-brown and crisp.
How much oil is used for frying?
1 cup of vegetable oil is used in a large skillet.
What is the correct layering order for the filling?
Place a strip of Swiss cheese first, followed by corned beef, then the sauerkraut mixture, and finally a drizzle of mustard.
Is mustard included inside the wrap?
Yes, 2 tablespoons of prepared yellow mustard are drizzled over the filling before rolling.
How do you fold the egg roll wrapper?
Fold the bottom corner over the filling, fold in the sides, and roll tightly toward the top corner.
What should be done after frying the egg rolls?
Transfer them to a plate lined with paper towels to drain excess oil.
What is the total ingredient count?
There are 11 ingredients in this recipe.
Should the sauerkraut be drained?
Yes, the recipe specifies using 1 1/2 cups of drained sauerkraut.
What categories does this recipe belong to?
It is categorized as an appetizer, lunch, snack, and fusion dish.
Is lemon juice used in the recipe?
Yes, juice from half a lemon is stirred into the sauerkraut for added brightness.
Can I adjust the amount of caraway seeds?
Yes, the recipe suggests 1 1/2 teaspoons or to taste.
What is the texture of the finished wrap?
The shell is crispy and golden-brown, while the inside is melty and tender.
Should I fry all the egg rolls at once?
The recipe recommends frying them in two batches.
What tags are associated with this recipe?
Tags include reuben, egg roll, appetizer, lunch, snacks, fusion, fried, corned beef, swiss cheese, and sauerkraut.
How do you prepare the egg wash?
Beat one egg with one tablespoon of water.
What size of skillet should be used for frying?
A large skillet is recommended for heating the oil and frying the rolls.
How is the corned beef prepared for the filling?
It should be thinly sliced and then cut into strips.
How should the egg rolls be served?
They should be served hot with Thousand Island dressing for dipping.