Reuben Egg Rolls

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      Reuben Egg Rolls

      4 oz cream cheese, softened
      1/4 tsp caraway seed
      3/4 cup Thousand Island dressing, divided
      1/4 lb thin corned beef slices, chopped
      1 cup Swiss cheese, shredded
      1 cup sauerkraut, well drained
      12 egg roll wrappers
      1 cup oil

      Mix cream cheese, caraway seed and 1/4 cup dressing in medium bowl until blended. Add meat, Swiss cheese and sauerkraut.  Mix well.

      Place 1 egg roll wrapper on the diagonal on work surface so it resembles a diamond shape. Spoon about 2 tbs meat mixture onto bottom corner of wrapper. Fold in opposite sides of wrapper, then roll up tightly. Lightly moisten top corner of wrapper with water, then press firmly into egg roll to seal.

      Heat oil to 350º in large skillet. Add 4 egg rolls, seam sides down.  Cook 4 min or until golden brown on all sides, turning occasionally. Drain on paper towels. Repeat with remaining egg rolls.

      Serve with remaining dressing.

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