Reuben Rolls Recipes

REUBEN ROLLS

Reuben Rolls image

Had these at Summerfest in Milwaukee and just had to re-create. I have deep-fried or baked with success. Great served with a horseradish sauce.

Provided by KJK 5

Categories Meat

Time 30m

Yield 9 Rolls, 6 serving(s)

Number Of Ingredients 5

Ingredients

1/2 lb deli corned beef, sliced
2 cups shredded swiss cheese
1/2 cup drained rinsed sauerkraut (to taste)
6 -10 large egg roll wraps
cooking spray (for deep frying) or oil (for deep frying)

Steps:

Slice corned beef into ribbons (I roll a few pieces up like a cigar and make thin slices).
Combine cheese, sliced beef and kraut in a bowl.
Place approx 1/3 cup of the corned beef mixture in egg roll wrapper, roll up egg roll fashion sealing the last edge with water.
To bake: spray sheet pan with spray oil, place rolls seam side down, spray liberally with more spay oil. Bake at 400°F for 10-12 minutes rotating half-way through baking. Bake until brown.
To Deep Fry: Heat oil to 350°F - add rolls, fry until brown and crisy, drain on paper towels.

REUBEN ROLLS

Reuben Rolls image

This recipe came about one night when I was trying to think of a new and different snack to serve the next day. The empty platter at the party signaled that these rolls were a hit! -Darlene Abney, Muenster, Texas

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield about 8 dozen.

Number Of Ingredients 7

Ingredients

1 package (8 ounces) cream cheese, softened
3 tablespoons spicy brown mustard
1/4 teaspoon prepared horseradish
5 flour tortillas (10 inches), room temperature
7 packages (2 ounces each) thinly sliced deli corned beef
15 thin slices Swiss cheese
1 can (14 ounces) sauerkraut, rinsed and well drained

Steps:

In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla. , Layer each tortilla with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-in. slices.

Nutrition Facts : Calories 31 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 118mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

REUBEN EGG ROLLS RECIPE BY TASTY

Reuben Egg Rolls Recipe by Tasty image

We're trading rye bread for egg roll wrappers in this fun spin on a classic American deli sandwich. Corned beef, Swiss cheese, and sauerkraut are layered, wrapped, and fried to crispy perfection. Served with homemade Russian dressing, you've got yourself the ultimate appetizer.

Provided by Betsy Carter

Time 58m

Yield 8 egg rolls

Number Of Ingredients 18

Ingredients

8 square egg roll wrappers
8 slices swiss cheese, cut into ½-inch (1.24 cm) rectangles
12 oz corned beef, thinly sliced
12 tablespoons sauerkraut
1 teaspoon caraway seed
1 large egg
1 tablespoon water
peanut oil, for frying
kosher salt, to taste
½ cup mayonnaise
¼ cup white onion, finely diced
1 clove garlic, minced
¼ cup sriracha
1 tablespoon prepared horseradish
2 teaspoons worcestershire sauce
½ teaspoon hot sauce
¼ teaspoon paprika
½ teaspoon kosher salt

Steps:

Make the egg rolls: Place an egg roll wrapper on a clean surface oriented like a diamond. Lay 5 cheese rectangles (about ½ a slice) in the center of the wrapper, then top with 1½ ounces of corned beef, 1½ tablespoons of sauerkraut, ⅛ teaspoon caraway seeds, and another 5 cheese rectangles.
In a small bowl, whisk together the egg and water. Brush the edges of the wrapper with the egg wash. Fold the bottom of the wrapper up and over the filling, then fold in the sides and roll to seal. Repeat with the remaining ingredients to make 8 egg rolls total.
Fill a medium pot halfway with oil and heat over medium-high heat until the temperature reaches 375°F (190°C). Set a wire rack over a baking sheet.
While the oil is heating, make the Russian dressing: In a medium bowl, stir together the mayonnaise, onion, garlic, Sriracha, horseradish, Worcestershire sauce, hot sauce, paprika, and salt. Refrigerate until ready to serve.
Fry the egg rolls, 2-3 at a time, in the hot oil for 2-3 minutes, flipping occasionally to brown evenly. Transfer to the wire rack and season immediately with salt.
Serve the egg rolls hot with the Russian dressing for dipping.
Enjoy!

Nutrition Facts : Calories 347 calories, Carbohydrate 15 grams, Fat 26 grams, Fiber 1 gram, Protein 12 grams, Sugar 2 grams

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