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Reuben Rolls

Reuben Rolls

original recipe:

  • 3/4 cup Thousand Island dressing
  • 1/4 cup Dusseldorf mustard
  • 2 tablespoons wine vinegar
  • 1 teaspoon plus 1/4 cup minced onion (divided)
  • 1 teaspoon minced garlic
  • Dash of Worcestershire sauce
  • Dash of hot pepper sauce
  • 8 ounces corned beef (ground or shredded)
  • 6 ounces shredded Swiss cheese
  • 1/2 cup sauerkraut, rinsed and drained
  • 12 to 15 egg roll wrappers
  • Vegetable oil


Make dipping sauce by combining dressing, mustard, vinegar, 1 teaspoon minced onion, the garlic, Worcestershire sauce and hot pepper sauce. Set aside.

To make rolls: Combine corned beef, cheese, sauerkraut and remaining 1/4 cup onion and mix well. Place about 2 tablespoons of the mixture in the center of an egg roll wrapper. Roll up as directed on package, sealing edges with a little water.

Deep-fry rolls in 2 to 3 inches of vegetable oil, heated to 325 to 350 degrees, until golden brown, about 3 to 4 minutes, turning to brown evenly. When done, remove from oil with slotted spoon and drain on paper towel. Serve with dipping sauce.

Makes 12 to 15 rolls.

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