Reuben Rolls
Tim and I enjoyed these appetizers at a hotel bar. We recreated them at home, and this is our version!
Tim and I enjoyed these appetizers at a hotel bar. We recreated them at home, and this is our version!
- 2 tablespoons red wine vinegar
- 3/4 cup thousand island dressing
- 1/4 cup dijon mustard
- filling ingredients
- 1/4 cup onion minced
- sauce ingredients
- 1 teaspoon onion minced
- worcestershire sauce dash
- hot pepper sauce dash
- 12 ounces shredded / ground corned beef
- 9 ounces swiss cheese shredded
- 3/4 cup sauerkraut rinsed and drained
- 12 eggroll wrappers
- Carbohydrate 26.2603689205319 g
- Cholesterol 56.2063375974296 mg
- Fat 18.3323622315876 g
- Fiber 3.55487508694601 g
- Protein 14.9687465950451 g
- Saturated Fat 7.12301611608635 g
- Serving Size 1 1 Serving (272g)
- Sodium 688.201454006275 mg
- Sugar 22.7054938335858 g
- Trans Fat 1.9100259428907 g
- Calories 326 calories
Step-by-step
- Make dipping sauce and set aside.
- Combine filling and mix well.
- Place about 2 tablespoons of filling in center of each wrapper.
- Roll as directed on package, sealing edges with water.
- Deep fry in oil at 350? for 3-4 minutes.
- Drain on paper towel and serve with sauce.
Traditional deli sandwiches rely on heavy rye bread to hold heavy fillings. This variation replaces baked bread with thin wheat pastry wrappers, converting a cumbersome sandwich into a crisp finger food. Frying transforms the texture entirely, turning standard deli components into a shatteringly crisp exterior enclosing melted cheese and savory meat.
Mastering the Deep Fryer Temperature
Maintaining oil stability dictates whether the pastry seals successfully or disintegrates in the pan. Heat neutral cooking oil such as canola or grapeseed to precisely 350 degrees Fahrenheit. Submerge the wrapped rolls in small batches to prevent oil temperature from dropping rapidly. Fry for three to four minutes until the wrappers achieve a deep golden brown color. Drain excess grease immediately on wire racks rather than flat paper towels to preserve bottom crust crispness.
- Rinse and squeeze sauerkraut thoroughly before mixing; excess moisture generates internal steam that blows open the wrapper seams during frying.
- Substitute pastrami for corned beef at a one-to-one ratio if desired, though the resulting profile will taste heavier on black pepper and smoke.
- Swap out Swiss cheese for provolone if necessary, but expect a milder flavor profile and less distinct stringiness upon melting.
