
Reuben Egg Rolls
Recipe courtesy of Walter Makuch, Executive Chef, Elyria (Ohio) Country Club
Ingredients
- deckle corned beef - 2 lbs., julienned, trimmed, cooked
- baby Swiss cheese - 1 lb., julienned
- sauerkraut - 2 cups, well-drained
- green cabbage - 1 cup, fine julienned
- thousand island dressing - 1 cup
- Dijon mustard - 1 cup
- toasted caraway seeds - 1/2 cup, ground
- toasted celery seeds - 1/2 cup
- chives - 1/2 cup, chopped
- 4/4 wonton wrappers - 12 ea.
- egg wash - 2 eggs
Instructions
- Prep all above MEP.
- Lay out egg roll wrappers on flat surface.
- Assemble egg rolls with about 1.5 oz. corned beef and 1 oz. Swiss per portion. Add remaining ingredients in layers. Sprinkle with caraway celery seed and chives.
- Egg wash entire wrapper's outer edges and fold two corners to the middle. Roll third corner to the last to form a good seal without gaps.
- Brush egg rolls with egg wash and bake to crispy and golden-brown or coat with cornstarch or rice flour and deep-fat-fry to crisp golden-brown.