Table Charlotte- Recipes for the Week
|Give Reuben egg rolls a tumble|
|Quick and easy recipe for dipping|
|Published Friday, March 27, 2020 11:27 am|
|Reuben egg rolls with 1000 island dressing for dipping.|
1 cup sauerkraut, drained and squeezed dry
8 oz sliced Swiss cheese (about 8 slices), chopped
1 (7 ounces) package sliced pastrami (or corned beef), chopped
12 egg roll wrappers
1/2 cup water
1/2 cup canola oil
1/2 cup 1000 island dressing, for dipping
1. Drain and squeeze sauerkraut. Chop cheese and pastrami. Combine sauerkraut, cheese, and pastrami until blended.
2. Place egg roll wrapper on clean work surface with corner facing you. Place 1/3 cup pastrami mixture in center (horizontally) of wrapper. Brush edges of wrapper with water, then fold bottom corner up over filling. Fold side corners in and roll up tightly until sealed; repeat with remaining wrappers and filling.
3. Preheat large, nonstick sauté pan on medium–high 2–3 minutes. Preheat oil in pan 2–3 minutes, then add egg rolls (in batches, if needed); cook 2–3 minutes on each side or until golden and crispy. Drain egg rolls on paper towels. Serve with dressing on the side for dipping.
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