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Gear Up for Game Day with Reuben Eggrolls

Surprise your Super Bowl party guests with fusion eggrolls that have a deli twist! Reuben Eggrolls by Executive Chef Fabrice Beaudoin, Twisted River Tavern at Sunriver Resort, A Destination Hotel (Sunriver, OR)

Yield: 38 Egg Rolls
·         Three 14oz. cans of Sauerkraut, drained
·         20 oz. sliced Pastrami, julienned
·         1 lb Swiss Cheese, shredded
·         1 ½ cups Thousand Island Salad Dressing
·         Prepackaged egg roll wrappers
·         Corn Starch
·         Vegetable oil
1.     Preheat oil to 350 degrees
2.     Mix sauerkraut, pastrami and swiss cheese in large bowl
3.     Spoon 2 tbsp of the mix in a line down the center of Egg Roll wrapper
4.     Fold the bottom of the skin up approximately two inches and then tightly roll to approximately

        1-inch wide
5.     Lift the bottom corner up and begin rolling until you reach halfway up
6.     Roll in corn starch and place on a piece of parchment paper in preparation for deep frying. Egg

        rolls should not touch
7.     Deep fry for four minutes until golden brown and cut in half and place on a wire rack to cool
8.     Cut each egg roll in half and drizzle with 1-2 tbsp of Thousand Island dressing
9.     Serve immediately

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