Recipe courtesy of Culhane's Irish Pub
Reuben Egg Rolls with Hot Mustard
- Level: Intermediate
- Yield: 1 serving (2 egg rolls)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1819
- Total Fat
- 152
- Saturated Fat
- 27
- Carbohydrates
- 58
- Dietary Fiber
- 14
- Sugar
- 4
- Protein
- 61
- Cholesterol
- 489
- Sodium
- 5282
- Total: 30 min
- Active: 20 min
Ingredients
Egg Rolls:
4 ounces corned beef, chopped
2 ounces sauerkraut, drained
2 ounces Swiss cheese, chopped
2 wonton wrappers
3 to 4 ounces egg wash (liquid egg mix)
Oil, for frying
Hot Mustard:
1 cup honey mustard
1/2 cup standard wing sauce (if you prefer something with a little more heat, you can use your brand of choice)
1 tablespoon whole-grain mustard
1 teaspoon garlic pepper seasoning
Directions
Special equipment:
a deep-fryer- For the egg rolls: Combine in a bowl the corned beef, sauerkraut and Swiss. Mix thoroughly. Lay out both wonton wrappers. Paint the edges of the wontons with the egg wash, just enough for a light coating. This will help the wrap stick to itself. Place half of the eggroll filling in the center of a wrap and spread out evenly in the middle. Take both sides and fold inwards on themselves while rolling forward to form an egg roll. Make sure there are no open areas and all edges are sealed so that the filling does not fall out while frying. Repeat with the second egg roll.
- Heat the oil in a deep-fryer to 350 degrees F.
- Drop the egg rolls in the fryer and cook for 5 to 7 minutes. Remove and let stand for 1 minute for any oil to drain. Cut open and serve with the hot mustard.
- For the hot mustard: Combine the honey mustard, wing sauce, whole-grain mustard and garlic pepper seasoning in a bowl; whisk to combine.
Cook’s Note
Cut the egg rolls on a 45-degree bias for a better presentation.