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.
cups sauerkraut (drained)
cups onion (minced and sautéed)
oz corned beef (chopped)
cups potatoes (diced and cooked)
oil for frying
7 in. egg roll wrappers
cups swiss cheese (grated)
thousand island dressing
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.
Heat your deep fryer oil to 375 degrees Fahrenheit.
In a small bowl, mix the water and flour with a teaspoon to make a paste.
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.
Add the rolls to the hot oil, turning occasionally, and cook for one to two minutes, or until golden brown.
Drain the rolls on paper towels, and serve with the thousand island as a dipping sauce.