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Ginnys.com/Blog
RECIPES
Reuben Rolls
This is a great way to use up St. Patrick’s Day leftovers! If you have leftover
cabbage, use it for this quick sauerkraut hack: chop the cabbage finely and
saute until wilted. Toss with 2 T. cider vinegar, ¼ t. salt, ¼ t. brown sugar,
and a sprinkle of dried mustard.
2 c. sauerkraut, drained
oil for frying
½ c. onion, minced and sautéed
1 T. water
4 oz. corned beef, chopped
1 T. flour
1 c. potatoes, cooked and diced
12 (7”) egg roll wrappers
½ t. pepper
1 c. Swiss cheese, grated
¼ t. salt
thousand island dressing
1. Press the drained sauerkraut with a paper towel to remove excess
moisture. Mix the kraut, onion, corned beef and potatoes in a large bowl.
Add the pepper and salt. Stir to blend.
2. Heat your deep fryer oil to 375°F.
3. In a small bowl, mix the water and flour with a teaspoon to make a paste.
4. To assemble the rolls, place a wrapper diagonal (like a diamond) on a
clean surface. Place ¼ - ⅓ c. of the mixture in the middle of the egg
roll wrapper. Top with 2 T. cheese. Fold down the top corner, then the left
and bottom corners, and roll. Seal the last corner with a dab of the flour
paste.
5. Add the rolls to the hot oil, turning occasionally, and cook for 1-2 minutes,
or until golden brown.
6. Drain the rolls on paper towels, and serve with thousand island as a
dipping sauce.
Makes 12 rolls
