Egg Roll Reuben Wraps
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Sauerkraut (drained)Directions:
1
Arrange egg roll wrappers, water, sauerkraut, corned beef, and Gruyere cheese in an assembly line in a work space large enough to easily accommodate everything without being crowded
2
Take one wrapper and place in front of you with one corner pointing at you
3
Dip fingers into water and use them to wet the side of the wrapper facing upwards
4
Place small, even amounts of sauerkraut, corned beef, and Gruyere cheese, respectively, onto the third of the wrapper nearest you
5
Fold the corner opposite you over the fillings and roll slightly to surround the filling with wrapper
6
Fold the sides to enclose the fillings completely, rolling to seal completely
7
Put completed rolls on a tray
8
Repeat until all ingredients are used
9
Refrigerate rolls until oil is heated
10
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C)
11
Fry chilled egg rolls in hot oil in batches until golden brown, about 5 minutes per batch