St. Patrick’s Day is a time of year that I get excited about. Not only is there a sense that spring is so much closer, but it is also a time when corned beef becomes on sale at the store. Yes, that is probably what I get excited about, the sale of corned beef. But I am not alone. I talk to a lot of folks about food, and they get as excited as I do when you get a good deal on corned beef. I typically buy two of them and make one for St. Patrick’s Day, and use the other one at a later date.
Growing up, my parents would make the standard meal on St. Patty’s day which typically consisted of boiled cabbage, potatoes, and corned beef. As I liked it, I have grown to not boil the corned beef or cabbage, rather, roast it in the oven, then make reuben sandwiches out of it. I am, however, always stuck with plenty of left over corned beef. I typically enjoy the leftovers and make corned beef hash as well, but this time, I wanted to make something unique and creative, hence the reuben eggroll.
If you have been following me for some time, you probably know that I love anything put inside of an eggroll wrapper and fried. You can tell that by my recipes such as the Thanksgiving Eggroll, or the Mexican Eggroll, or the Filipino Lumpia.
The reuben eggroll is something outrageously delicious, and in my opinion a lot easier to eat. A great appetizer to serve on a St. Patty’s Day party, because after all, all of those beer drinkers out there are craving something like this. Let’s get started.
- 2 cups of cooked corned beef, diced
- 1 cup of green cabbage, finely shredded
- 1/2 cup of cooked sauerkraut
- 4 slices of Swiss cheese, diced
- Spring Roll Wrappers
- 1 egg, beaten
- 2 cups of canola oil
- Thousand Island Dressing
Begin by adding the corned beef, cabbage, sauerkraut, and Swiss cheese to a large bowl, and mix until everything is nicely combined.
Heat your oil on the stove to about 350 degrees. During this time, make the eggrolls.
Lay a wrapper with the points of the wrapper facing you, like a diamond. Take about 3-4 tablespoons of the mixture and place it on the wrapper, closest to you. Fold over, and tuck the mixture in, a bit tightly, and continue to roll until you have a few inches of the wrapper exposed. With a pastry brush, brush on the beaten egg, fold over the remaining edges, and properly seal. Repeat until all of the eggrolls are finished. This should make about 8-10 eggrolls.
Carefully add about four of the eggrolls into your heated oil and fry for about 6-8 minutes, or until golden brown. Remove the eggrolls with some tongs, draining as much of the oil as possible, and allow to cool in a paper-lined strainer. Repeat with the remaining eggrolls.
To serve, either slice them in half, exposing the surprise inside, or let your guests take a bite and find out for themselves how awesome these are. Serve with a side of thousand island dressing.