Do you miss St. Patrick’s Day already? Well let me tell you about this little ditty…. I tried this one out, borrowed from simplecomfortfood.com, and it’s soooooo good!
REUBEN EGGROLLS
- 2 cups of cooked corned beef, diced
- 1 cup of green cabbage, finely shredded
- 1/2 cup of cooked sauerkraut
- 4 slices of Swiss cheese, diced
- Egg Roll Wrappers
- 1 egg, beaten
- 2 cups of canola oil
- Thousand Island Dressing
Begin by adding the corned beef, cabbage, sauerkraut, and Swiss cheese to a large bowl, and mix until everything is nicely combined.
Heat your oil on the stove to about 350 degrees. During this time, make the eggrolls.
Lay a wrapper with the points of the wrapper facing you, like a diamond. Take about 3-4 tablespoons of the mixture and place it on the wrapper, closest to you. Fold over, and tuck the mixture in, a bit tightly, and continue to roll until you have a few inches of the wrapper exposed. With a pastry brush, brush on the beaten egg, fold over the remaining edges, and properly seal. Repeat until all of the eggrolls are finished. This should make about 8-10 eggrolls.
Carefully add about four of the eggrolls into your heated oil and fry for about 6-8 minutes, or until golden brown. Remove the eggrolls with some tongs, draining as much of the oil as possible, and allow to cool in a paper-lined strainer. Repeat with the remaining eggrolls.
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