REC: Reuben Egg Roll Wraps hereya go Lizzy smileys/smile.gif
Reuben Egg Roll Wraps
1 1/2 cups sauerkraut, drained
1 1/2 tsp caraway seeds
juice of half a lemon
6 oz corned beef, thinly sliced, cut into strips
4 oz swiss cheese, thinly sliced, cut into strips
1 egg, beaten with 1 TB water
8 egg roll wrappers
2 TB prepared yellow mustard
1 cup vegetable oil
purchased Thousand Island dressing
Saute sauerkraut and caraway in a skillet over medium high heat. When most of the moisture has evaporated and sauerkraut begins to brown, stir in lemon juice and set aside. Prepare corned beef, cheese and egg wash.
Arrange an egg roll wrapper on a work surface with a corner toward you, brush edges with egg wash. Place a strip of cheese on the wrapper above the bottom corner, then top with strips of beef and about 3 TB sauerkraut. Drizzle with mustard. Fold the bottom corner up ove the fillings to enclose, fold in the sides, then roll to the top corner of the wrapper. Repeat with remaining wrappers and filling.
Heat oil in a large skillet over medium high to 360 degrees. Add half the egg rolls and fry on all sides until brown and crisp, 5 - 7 minutes. Drain on paper towesl while frying remaining rolls. Serve egge rolls with Thousand Island dressing for dipping.
Cuisine at Home
Issue #58 August 2006
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