Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Reuben Egg Rolls

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Reuben Egg Rolls

Article excerpt

Ever since I got a FryDaddy electric fryer a few months ago, I've been obsessed with making egg rolls. They're easy to fill and roll, and take just minutes to fry to a golden crunch. These Reuben egg rolls are inspired by the sandwich of the same name that's thought to have originated either in Omaha, Neb., or New York City in the early 1900s.

12 egg roll wrappers

1 cup cooked corned beef, diced

1 cup shredded Swiss cheese

½ cup sauerkraut, drained

Vegetable oil for frying

Thousand Island dressing, for dipping

Lay egg roll wrappers on work surface and divide corned beef and cheese evenly among them. Top each mound with sauerkraut.

Fold in each long side of the wrapper and then roll short edges up from bottom. Seal edges with a dab of water.

When ready to serve, pour at least 3 inches of vegetable oil into a deep saute pan or FryDaddy fryer. …

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