Thursday, November 15, 2012
Recipe: Reuben Rolls
3/4 cup Thousand Island dressing
1/4 cup Dusseldorf mustard
2 tablespoons wine vinegar
1 teaspoon plus 1/4 cup minced onion (divided)
1 teaspoon minced garlic
Dash of Worcestershire sauce
Dash of hot pepper sauce
8 ounces corned beef (ground or shredded)
6 ounces shredded Swiss cheese
1/2 cup sauerkraut, rinsed and drained
12 to 15 egg roll wrappers
Make dipping sauce by combining dressing, mustard, vinegar, 1 teaspoon minced onion, the garlic, Worcestershire sauce and hot pepper sauce. Set aside.
To make rolls: Combine corned beef, cheese, sauerkraut and remaining 1/4 cup onion and mix well. Place about 2 tablespoons of the mixture in the center of an egg roll wrapper. Roll up as directed on package, sealing edges with a little water.
Deep-fry rolls in 2 to 3 inches of vegetable oil, heated to 325 to 350 degrees, until golden brown, about 3 to 4 minutes, turning to brown evenly. When done, remove from oil with slotted spoon and drain on paper towel. Serve with dipping sauce.
Makes 12 to 15 rolls.
This past weekend we visited my younger brother and his wife in NC and made these glorious treats. If you love Reubens as much as I do, these are heavenly. Just think...a deep fried Reuben...yeah, my mouth is watering for them right now.
A few substitutions: we used Dijon mustard, corned beef from the deli counter, sriracha sauce, and doubled the recipe. I will say having a fryer makes the work so much easier- who has the time or patience to sit over a skillet?
Is this something you would make for you or your family?