The Pioneer Woman Tasty Kitchen
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Reuben Eggrolls

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Prep:

Cook:

Level: Intermediate

System:

6

Description

Delicious corned beef, Swiss cheese and sauerkraut wrapped up in a crispy egg-roll.

Ingredients

  • ¾ cups Canned Sauerkraut, Drained
  • ¼ cups Diced Pepperoncini Peppers
  • ½ pounds Good Quality Deli Corned Beef Sliced Into Bite Size Pieces
  • 1 cup Grated Swiss Cheese
  • ⅛ teaspoons Pepper
  • 14  Egg Roll Wrappers
  • Olive Oil For Brushing On Your Pan And Eggrolls
  • ½ cups Mayonnaise
  • ¼ cups Ketchup
  • 2 Tablespoons Sweet Pickle Relish

Preparation

1. Mix sauerkraut, pepperoncini peppers, corned beef, Swiss cheese and pepper in a medium bowl.

2. Preheat oven to 400 F.

3. Lay out 1 egg roll wrapper at a time with the point towards you like a diamond. Place 2-3 tablespoons of the filling in the bottom third of the wrapper. Fold the point closest to you towards opposite point but bring it in about 1/2 inch from the edge of the bottom layer. Work the skin back tightening up the ingredients in the egg roll. Now fold the sides up sealing with a little bit of water. Place just a tiny but of water on the edge that is still flat on the surface and tightly roll it into an eggroll shape. Place it seam side down on a plate. Continue until your corned beef mixture is all gone. Coat a large rimmed cookie sheet with olive oil. Brush egg rolls with olive oil and place them on the cookie sheet. Bake for 10-12 minutes or until golden brown.

4. In separate bowl mix mayonnaise, ketchup and pickle relish. Serve with eggrolls.

Notes: Keep the egg roll wrappers that you are not working with covered with a moist paper towel while you are filling them one by one.

One Comment

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Profile photo of adeline

adeline on 11.13.2014

Me on a plate ! can’t wait to try these and I love that they’re baked
Thanks

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