Reuben Sandwich Egg Rolls
I’m really into snacks and appetizers. Sometimes I honestly feel like I can make a whole meal out of them. It’s like when you go to a restaurant for happy hour and order a bunch of different starters to “share,” along with a few drinks. Then you’re too full to eat a regular meal so you go home satisfied because you basically just had finger food for dinner. It’s a dream come true, really. This post is exactly like that but better because you’re home and you don’t have to deal with the noise, the people or the traffic and driving and parking situation. Happy hour at your own house sounds 100 times better than going out. Especially since your house can have these Reuben Sandwich Egg Rolls if you want, and trust me…you do want.
Reuben Sandwich Egg Rolls
Reuben Sandwich Egg Rolls is sandwich meets snack and it's the most delicious appetizer you'll ever make. Complete with homemade thousand island dressing!
Servings: 12
Equipment
- Mixing bowl
- Wire rack
- Baking sheet
- Dutch oven
- Deep-fry thermometer
Ingredients
Sauce:
- 3/4 cup mayonnaise
- 1/4 cup chili sauce
- 2 tablespoons ketchup
- 1 1/2 tablespoons minced onion
- 1 garlic clove finely minced
- 2 teaspoons sweet pickle relish
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
Egg Rolls:
- 12 store-bought egg roll wrappers
- 2 7- ounce containers store-bought sliced sandwich pastrami sliced
- 1 7- ounce package sliced Swiss cheese sliced
- 1 cup store-bought sauerkraut drained well
- vegetable or canola oil for frying
Instructions
- To make the thousand island dipping sauce, in a medium bowl, whisk together the mayo, chili sauce, ketchup, onion, garlic, relish, salt and pepper until well combined. Cover with plastic wrap and chill until ready to serve. This can be made up to 4 days in advance, and kept in the fridge in a container.
- To make the egg rolls, place one egg roll wrapper on a cutting board so that it’s a diamond shape, meaning have one corner facing you. Lay a few slices of Swiss cheese, pastrami and sauerkraut in the center. Remember not to overfill the egg rolls or else they’ll tear when you go to wrap them. To wrap, bring the corner closest to you over the filling, as tight as possible without tearing, and begin to roll. Stop halfway and bring in the two corner sides in towards the center and continue to roll tightly into a log. Dab the last corner with a bit of water to seal the edge. Place the rolled egg roll onto a baking sheet and continue filling and rolling the rest.
- Fill a large pot with about 3 inches of oil and set over medium-high heat. Using a deep-fry or candy thermometer, heat the oil to about 325°F. Once hot, fry the egg rolls in batches, making sure not to over-crowd the pot, until golden brown and crispy, about 5 minutes. Drain well and transfer to a wire rack set over a baking sheet. This will prevent them from getting soggy. Continue frying the remaining egg rolls in the same way. Serve hot with the thousand island dipping sauce on the side. Enjoy!
