Reuben Roll Ups
2 cups of cooked corned beef, diced or torn into thin strips (OR ham or Turkey or both!)
1 1/2 cups sauerkraut, drained
1 1/2 teaspoons caraway seeds (or to taste)
1/2 lemon, juice of
4 slices of Swiss cheese, diced (or thinly sliced)
Spring Roll Wrappers
1 egg, beaten
2 cups of canola oil
Thousand Island Dressing and or grainy mustard
Sauté sauerkraut and caraway in a skillet over medium-high heat. When most of the moisture has evaporated and sauerkraut begins to brown, take off heat and stir in lemon juice.
If using diced meat and cheese: Mix together your choice of meat, sauerkraut, and Swiss cheese in large bowl.
Lay a wrapper with the points of the wrapper facing you, like a diamond. Take about 3-4 tablespoons of the mixture and place it on the wrapper, closest to you. Fold over, and tuck the mixture in, a bit tightly, and continue to roll until you have a few inches of the wrapper exposed. If using thin strips, layer the meat, cheese, and top with 3 tbsp. of sauerkraut mixture.
With a pastry brush, brush on the beaten egg, fold over the remaining edges, and properly seal. Repeat until all of the eggrolls are finished. Let rolls set for about 10 minutes, covered with a damp paper towel.
Carefully add about 4 rolls into the hot oil and fry for about 5-6 minutes or until golden brown.
Remove and drain on paper towel.
Serve with grainy mustard or thousand island dressing. These are so good, you will want to make more than one batch at a time.
***Note: For extra zing – you can mix in some spicy mustard to the meat/sauerkraut mixture.
