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.
Ingredients for Reuben Rolls
2 cups sauerkraut, drained
½ c. onion, minced and sauteed
4 oz. corned beef, chopped
1 c. potatoes, cooked & diced
½ t. pepper
¼ t. salt
oil for frying
1 T. water
1 T. flour
12 (7″) egg roll wrappers
1 c. 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 pepper and salt. Stir to blend.
- Heat your deep fryer oil to 375°F.
- 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 ¼ – 1/3 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 & 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 1-2 minutes, or until golden brown.
- Drain the rolls on paper towels, and serve with the thousand island as a dipping sauce.
Makes 12 rolls.
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.