For the “possibly” last Steelers game of the season, I tend to dive deep into my freezer to see what appetizer-specific ingredients I have and I make a pretty large spread just in case we don’t make it to the playoffs. (Good thing I kept that tradition going this year, right?)
I found some corned beef and remembered my promise to feature Reuben egg rolls. After they were finished and out of the oven, I absolutely did not regret the decision. I also had an abundance of Thousand Island dressing. I think it was one of the situations where I just kept picking up another bottle when it was on sale thinking that I didn’t have one in the pantry at home.
Whoops.
These are SO good and pretty simple to put together. There are always step-by-step instructions on the egg roll wrapper package so you can learn how to fold and roll them.
I’m surprised that I have not tried to make any other type of egg rolls over the years. Not even traditional ones. I usually just cut up these egg roll wrappers into squares and made wontons. I have made egg roll in a bowl, obviously without the wrapper, that was recommended my by friend, Kathy. It’s fantastic and one of my Keto go-to meals.
I’ve seen several non-traditional egg roll recipes that sound fun. The Buffalo chicken recipe was something that I always wanted to try and maybe I’ll put that on the menu in the future. But for now, when I think of making egg rolls, it’s going to be these. Reuben egg rolls would likely be even better fried but I’ve always bake them and I haven’t heard any complaints!
Reuben Egg Rolls
Ingredients:
- 1 package of egg roll wrapper (found in the organic aisle at my local grocery store)
- 1/2 lb of sliced corned beef, chopped
- 1 small can of sauerkraut, chopped
- 1 cup of shredded Swiss cheese
- Thousand island dressing for dipping
Instructions:
1. Preheat oven to 425 degrees.
2. Lay out the egg roll wrapper like a diamond and layer ingredients in the center. I’m certain the order won’t change the taste, but I go with corned beef, then kraut and then cheese.
3. Roll according to directions on the package. The diagram helps, but essentially you fold the bottom point in, fold in the sides, and then roll it up.
4. Spray with cooking spray or brush lightly with oil and bake at 425 degrees for 15 minute and the, turn and cook for another 10 minutes.
Serve with Thousand Island dressing as a dip.
