Reuben Egg Rolls for St. Patrick’s Day!

Happy St. Patrick’s Day everyone!

Steve and I kept it pretty mellow this year – after all St. Paddy’s is not a very pregnant lady-friendly holiday. I have to admit to experiencing a slight twinge of jealousy as I was reading about all of the PDX pub crawls that were happening around the city, but alas….not this year.

Instead, we spent the day hiking, thrifting, and making these adorable little reuben egg rolls, which we promptly inhaled while watching reruns of Fringe.

All in all……a pretty good Saturday, despite the lack of green beer.

Anyways….let’s chat about these egg rolls….because let’s face it, putting a traditional Irish sandwich in an egg roll may sound weird to some. But let me tell you, I just want to high-five the genius at Cuisine at Home who created this recipe. Now I can’t stop thinking about all the other things that I might want to stick in an egg roll…..this may become problematic.

Chase is just waiting for something to fall on the floor….

These would also be a great way to use up any leftovers if you were feasting on corned beef and cabbage today.

Reuben Egg Rolls

Recipe from Cuisine at Home

1 1/2 cups sauerkraut, drained

1 1/2 t. caraway seeds

Juice of 1/2 lemon

6 oz. corned beef, thinly sliced

4 oz. Swiss cheese, cut into strips

1 egg, beaten with 1 Tbsp. water

8 egg roll wrappers

2 Tbps. mustard (I used dijon)

1 cup vegetable oil

Thousand Island dressing – for dipping

1. In a large skillet, saute the sauerkraut over medium-high heat until the moisture has evaporated and it becomes slightly browned. Add the lemon juice and set aside.

2. Lay out an egg roll wrapper out in front of you with the corner facing you. Brush the edges with egg wash. Place a strip of cheese, strips of beef, about 3 Tbps. sauerkraut and a drizzle of mustard on the egg roll. Fold up the bottom of the egg roll over the filling. Fold over the sides and roll to close. Repeat with the remaining wrappers and fillings.

3. Heat the oil to 360 degrees. Fry the egg rolls on all sides until brown and crisp – 5-7 minutes total (I worked in groups of four). Drain on paper towels.

4. Serve with Thousand Island dressing for dipping and enjoy!

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