Reuben Rolls

Ginny's TeamAuthorGinny's TeamCategory, DifficultyIntermediate

Reuben rolls made with sauerkraut is a great way to use up leftovers. Have leftover cabbage? Make a quick sauerkraut by chopping the cabbage finely, sautéing until wilted, and then tossing with the following ingredients: two tablespoons cider vinegar, 1/4 teaspoon of salt, 1/4 teaspoon of brown sugar, and a sprinkle of dried mustard. Reuben rolls also use corned beef, potatoes, and onions--all staples that can find a great second life as delicious leftovers! The other key to this reuben rolls recipe? An easy to use deep fryer! You'll want to heat yours to 375°F for a delicious deep fry. Reuben Roll upgrade tip: Looking for a little extra crisp in these tasty rolls? Add tortilla or wonton strips in the mix for some added crunch.

Yields6 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 2 cups sauerkraut (drained)
 ½ cup onion (minced and sauteed)
 4 oz corned beef (chopped)
 1 cup potatoes (diced and cooked)
 ½ tsp pepper
 ¼ tsp salt
 oil for frying
 1 tbsp water
 1 tbsp flour
 12 7 in. egg roll wrappers
 1 cup swiss cheese (grated)
 thousand island dressing
1

Press the drained sauerkraut with a paper towel to remove excess moisture. Mix the kraut, onion, beef, and potatoes in a large bowl. Add the salt and pepper. Stir to blend.

2

Heat your deep fryer oil to 375 degrees Fahrenheit.

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 diagonally (like a diamond) on a clean surface. Place 1/4 - 1/3 cup of the mixture in the middle of the egg roll wrapper. Top with two tablespoons cheese. Fold down the top corner, then the left & 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 one to two minutes, or until golden brown.

6

Drain the rolls on paper towels, and serve with the thousand island as a dipping sauce.

Ingredients

 2 cups sauerkraut (drained)
 ½ cup onion (minced and sauteed)
 4 oz corned beef (chopped)
 1 cup potatoes (diced and cooked)
 ½ tsp pepper
 ¼ tsp salt
 oil for frying
 1 tbsp water
 1 tbsp flour
 12 7 in. egg roll wrappers
 1 cup swiss cheese (grated)
 thousand island dressing

Directions

1

Press the drained sauerkraut with a paper towel to remove excess moisture. Mix the kraut, onion, beef, and potatoes in a large bowl. Add the salt and pepper. Stir to blend.

2

Heat your deep fryer oil to 375 degrees Fahrenheit.

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 diagonally (like a diamond) on a clean surface. Place 1/4 - 1/3 cup of the mixture in the middle of the egg roll wrapper. Top with two tablespoons cheese. Fold down the top corner, then the left & 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 one to two minutes, or until golden brown.

6

Drain the rolls on paper towels, and serve with the thousand island as a dipping sauce.

Reuben Rolls

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