Recipe courtesy of The Pastrami Project
Recipe courtesy of The Pastrami Project
Episode:
Triple D Nation: Wraps and Rolls
Reuben Rolls
Getting reviews...
- Level: Intermediate
- Total: 25 min
- Active: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1447
- Total Fat
- 140 g
- Saturated Fat
- 21 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 20 g
- Cholesterol
- 221 mg
- Sodium
- 1969 mg
Originally, I created these for customers who didn’t want rye bread. But the word of their crunchy goodness got out, and now they are a standard item on the menu.
- Level: Intermediate
- Total: 25 min
- Active: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1447
- Total Fat
- 140 g
- Saturated Fat
- 21 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 20 g
- Cholesterol
- 221 mg
- Sodium
- 1969 mg
Ingredients
Russian Dressing:
Directions
Special equipment:
a deep-fryer or deep-fry thermometer- Getting the correct amount requires some practice, so start with less filling then you think you need; too much, and you will have trouble keeping it sealed. Lay an egg roll wrapper on the countertop with a corner facing away from you. Across the middle, put a stripe of mustard, a stripe of Russian dressing and a half slice of Swiss cheese. Add 1 tablespoon sauerkraut and top with some chopped up pastrami. Using a pastry brush, wet all sides of the egg roll wrapper with the sauerkraut juice (lots more flavor than water). Fold the point facing you over all your goodies in the middle, then fold the sides over, making sure they are tucked in and sealed. Finally, roll this whole package toward the remaining point. You should now have a familiar egg roll shape. Repeat with the remaining wrapper and fillings.
- Deep-fry at 375 degrees F until golden brown. Cut on a bias and serve with a cup of Russian dressing for dipping.
- For the Russian dressing: Mix together the mayonnaise, ketchup, caviar, horseradish, powdered onion and Worcestershire sauce in a bowl and keep refrigerated.
