Rubenesque Egg Roll Grande

Name: Rubenesque Egg Roll Grande
Cuisine: American
Ingredients: 10 -inch egg roll wrappers; Boar's Head sauerkraut, drained; Corned beef (deli thin sliced); Sliced baby Swiss cheese (or your favorite); Spicy mustard (or your favorite condiment); Peanut oil for deep frying

Maggie Conlon @WarsawNan

Orlando, FL

Sister Dee-Dee and I became obsessed with egg roll food truck that comes to town once or twice a month. They have loads of delicious fillings, and I was impressed that they slice them lengthwise so they're easy to sauce and eat. Also didn't previously know there are extra-large egg roll wrappers than the regular size we find at the grocery store. We found extra-large SPRING ROLL wraps at the Asian market, so used those; but would have preferred egg roll wrappers. Only complaint with the egg roll food truck is their price; $50+ for the two of us!! So we decided to have a go at making our own.

Since a Reuben is my #1 favorite sandwich, this was my easy choice. Dee-Dee is making a barbecue pulled pork, and we're also going to try a caramel apple dessert egg roll! (Will add those soon. ) Not giving measurements, just method; use amounts to your preference.

Was very tasty, but I have to admit that the food truck's are prettier and fatter.

Maggie Conlon @WarsawNan

Orlando, FL

Was very tasty, but I have to admit that the food truck's are prettier and fatter.

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Ingredients

10-inch egg roll wrappers
Boar's Head sauerkraut, drained
Corned beef (deli thin sliced)
Sliced baby Swiss cheese (or your favorite)
Spicy mustard (or your favorite condiment)
Peanut oil for deep frying

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Steps

1

Drain your sauerkraut well, removing as much liquid as possible.
2

Rough chop the corned beef. In a deep skillet, begin heating about 3 inches of peanut oil to 350°F.
3

Lay out an egg roll wrapper so the points are top & bottom, left & right. Place a good amount of corned beef (I used about 4 oz.) in the center (horizontally) with about 2 inches on the left and right uncovered (see photos). Top with cheese and sauerkraut (I used about 3 oz.).
4

Bring the bottom point of the wrapper up and over the filling. Moisten the left & right points with water and fold over the filling. Moisten all edges of the top of the wrapper with water, and roll tightly to close.
5

When the oil has reached 350°F, add the egg roll, seam side down, and fry until golden brown, turning if necessary. Mine cooked for about 4 minutes. Remove and allow to cool for about 5 minutes on a cooling rack. With a sharp knife, slice in half lengthwise.
6

Top with brown mustard or your favorite condiment. They reheat very well in an air fryer. When I make them for the freezer, I first fry them about halfway, drain, cool, and tightly wrap (individually) in plastic wrap. If you par-fry the ones for the freezer, they'll cook up crispy just using the air fryer.

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Cooksnaps

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Maggie Conlon @WarsawNan

on January 13, 2024 22:40

Orlando, FL

My 5 siblings and I were raised in the 1950s and 60s midwest by a major foodie dad who was a great cook. We all learned to cook at a young age. I love to cook for my 2 daughters, 7 grandkids, 10 great-grandkids, and extended family. My 4 year old great-grandson makes my day when he says "Nan sure is a good cooker!". :-). I'm trying to get all my favorite recipes saved here so my family and friends all have easy access to them even after I'm gone. My Cookpad collection is their inheritance, so I try to add my comments and memories to each recipe; that way they'll remember me with a smile when they use the recipes years from now. Recently I've called on my grandkids (all adults and avid cooks) to send me their own favorite recipes, with their prep photos, so we can collect everyone's favorites together in one place.