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Corned Beef Egg Rolls

Corned Beef Egg Rolls


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This twist on traditional corned beef and cabbage is a special St. Patrick's Day item at Sláinte Irish Pub and Kitchen. Made with carrots, onion, celery, sauerkraut, Swiss cheese, and Thousand Island dressing, it's the perfect appetizer for any St. Patrick's Day celebration.

Ingredients

  • 1 large egg
  • 2 Tablespoons milk
  • 6 wonton wrappers
  • 1 Pound corned beef, diced
  • 8 Ounces Swiss cheese, grated
  • 1/2 Cup julienned carrot
  • 1/2 Cup julienned celery
  • 1/2 Cup sauerkraut
  • 1 Teaspoon caraway seeds, toasted and ground
  • Vegetable oil, for frying
  • Thousand Island dressing, for serving

Servings6

Calories Per Serving662

Folate equivalent (total)61µg15%

Riboflavin (B2)0.4mg24.3%


Reuben Corned Beef And Sauerkraut Egg Rolls

1 1/2 cup sauerkraut, drained
1 1/2 teaspoon caraway seed
1/2 lemon
8 ounces corned beef, thinly sliced and cut into strips
4 ounces Swiss cheese, thinly sliced and cut into strips
2 tablespoons prepared yellow mustard
1 package egg roll wrappers
1 egg, BEATEN IN
1 tablespoon water (for egg wash)
1 cup canola oil


How to Make Corned Beef Eggrolls aka Irish Eggrolls

To get started, I prefer to Mise en Place, that is, to gather all of my ingredients before I start. As mentioned, this recipe uses leftover traditional New England boiled dinner consisting of corned beef, cabbage, potatoes, onions, and carrot.

Dice each of the ingredients, and place in a medium-sized bowl.

Add roughly about a teaspoon or so of garlic salt and a quarter teaspoon of freshly ground black pepper- to your taste preferences.

Place an egg roll wrapper on a clean surface, add about 1/3- 1/2 c. of the corned beef mixture to the middle.

Starting from the corner, fold the edge of the eggroll wrapper over the filling.

Next, roll until the filling is completely covered by the eggroll wrapper.

Dip your finger in warm water and highly run it along on the edges of the wrapper. Seal the sides of the eggroll by folding them into the roll, like so:

Finish rolling the eggroll, using the water technique to seal it closed, preventing the filling from spilling out.

Repeat until all the filling is gone and you have a stack of eggrolls. At this point, the eggrolls can be individually wrapped in wax paper and placed in a Ziploc or vacuum seal bag, and frozen until needed. Else, they may be deep-fried or cooked in an air-fryer.

Fry a few rolls at a time (2-3) for about 5 minutes each in the hot oil. Drain well on paper towels. To cook them in an air-fryer, mist them with olive or avocado oil and then cook at 400F for 5-8 minutes (or in accordance with your machine’s recommendations).


Reuben Egg Rolls

There's debate about the origin of the famous grilled reuben sandwich, but the ingredients always remain constant: corned beef, Swiss cheese, and sauerkraut served on rye bread with Russian dressing. It's the ultimate deli sandwich. There are some fun regional variations, including the use of Thousand Island dressing in place of Russian and the best of them all is the "Irish" egg roll, which incorporates the classic sandwich filling into a fried egg roll wrapper. Whether they contain a traditional Chinese-style cabbage filling or Reuben sandwich filling, those golden deep fried crispy logs taste so good.

Just like the sandwich features lots of melted cheese, these get gloriously melty when you cut into or bite into the crispy outer shell of the egg roll. Instead of adding the dressing to the filling, where it might make the shell soggy, it's better kept as a delicious dipping sauce.

For an extra delicious treat, take any leftover egg roll wrappers, slice them into strips, and place them in the same hot oil that you used to fry the Reuben egg rolls. They will only take a few seconds to turn golden brown. Drain them on a paper towel and sprinkle them with a little sea salt. Your guests will love the homemade chips. Or, don't even tell the guests and just consider them a treat for the cook.


/> Air-Fryer Reuben Egg Rolls />

1/6th of recipe (1 egg roll): 155 calories , 5.5g total fat (2g sat fat) , 536mg sodium , 16g carbs , 1g fiber , 2g sugars , 11g protein

Green Plan SmartPoints® value 4*
Blue Plan (Freestyle&trade) SmartPoints® value 4*
Purple Plan SmartPoints® value 4*

Click here to see Lisa make it on Facebook, and click here for YouTube!

Prep: 10 minutes
Cook: 15 minutes

Ingredients:

1 cup bagged coleslaw mix

4 oz. (about 8 slices) corned beef, trimmed of excess fat

4 slices reduced-fat Swiss cheese

1/2 cup sauerkraut, drained and patted dry

3 tbsp. light Thousand Island dressing, or more for dipping

6 large square egg roll wrappers (stocked with the refrigerated Asian items in the supermarket)

Directions:

Place coleslaw in a medium microwave-safe bowl, and add 2 tbsp. water. Cover and microwave for 1 1/2 minutes, or until softened.

Drain excess liquid or pat dry. Chop corned beef and cheese slices, and add them to the bowl. Add drained sauerkraut and dressing. Mix well.

Lay an egg roll wrapper flat on a dry surface. Evenly distribute 1/6th of the mixture (about 1/3 cup) in a row a little below the center. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides about 3/4 inch toward the middle, to keep mixture from falling out. Roll up the wrapper around the mixture and continue to the top. Seal with a dab of water. Repeat to make 5 more egg rolls.

Spray egg rolls with nonstick spray. Place in the air fryer cooking basket in a single layer. (If they don&rsquot all fit in a single layer, cook a second batch afterward.)

Set air fryer to 390 degrees (or the nearest degree). Cook for 7 minutes, or until golden brown.

Oven Alternative: No air fryer? No problem! Bake at 375 degrees until golden brown, 25 - 30 minutes.

Air-Fryer Novice? Check out our guide to all things air fryer!


Authentic Irish Food

Some say traditional Irish food is a bit bland, but Irish-Americans have really taken to the St. Patrick&rsquos day celebration as an excuse to go wild with Irish-inspired culinary creativity.

We have shared some traditional Irish dishes like Potato Pancakes, Dublin Coddle, and North Ireland Soda Bread. And, of course, you can&rsquot forget the Irish-American St. Patrick&rsquos Day classic, Corned Beef and Cabbage.

We&rsquove also shared some Irish and Irish-American inspired fusion dishes like Corned Beef Cabbage Rolls and Guinness Baked Beans.

Today, we have another serious fusion dish for you: Corned Beef Egg Rolls, also known as Reuben Egg Rolls.


Baked Reuben Egg Rolls

Happy St. Patrick&rsquos Day! Okay, yes, I&rsquom a bit late on this one. Truthfully, I meant to post this recipe last week and well before St. Patrick&rsquos Day, but you know how life goes &ndash kids, work, dealing with the leprechauns, blah, blah, blah. Fortunately, this is a perfect day-after-St.-Patrick&rsquos-Day recipe. The secret ingredient is all that leftover corned beef you woke up to find in your fridge today. It now has a purpose!

This year St. Patty&rsquos Day fell on a Friday, so I say let all the leprechaun, rainbow, and lucky clover fun extend through the weekend by making these Baked Reuben Egg Rolls. They&rsquore incredibly simple, really. The filling is a mixture of leftover corned beef, sauerkraut and shredded Swiss cheese. The mixture gets wrapped into cute little egg roll wrappers and baked. There&rsquos no deep frying here. That means less fat (a.k.a., more beer calories you can consume) as well as less mess in your kitchen.

Back to dealing with those troublesome leprechauns&hellip Were they up to any shenanigans in your life this year? According to my son, they spread green and gold confetti all over his kindergarten classroom, as well as knocking over chairs and pencils. What a mess! In my home, we woke up to little green confetti that led a trail from our front door to a rainbow in our living room with a pot of gold at the end. I have to say that the silly games are one of the best parts of being a parent!

Back to these delicious Baked Reuben Egg Rolls. When you bite into the crunchy egg roll wrap, you&rsquore greeted with a savory and cheesy filling. Make them even more delicious by smothering them in my sweet and tangy Homemade Thousand Island Dressing. Leftover corned beef never tasted so good!


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  1. Preheat oil to 350F
  2. Mix the sauerkraut and corned beef together
  3. Lay the wrapper in a diamond shape in front of you
  4. Lay one strip of cheese in the bottom 1/3 portion of the wrapper
  5. Put a generous few tablespoons of filling on top of the cheese
  6. Cover the filling with 3 other strips of cheese (placing them on sides and top)
  7. Fold the bottom corner over on top of the filling
  8. Fold in the sides
  9. 9. Wet the top sides of the wrapper with your fingers (dipped in water)
  10. Roll the wrap the rest of the way to seal the contents inside of the wrapper
  11. Place in the oil and fry for 3 – 4 minutes or until golden brown.
  12. Drain on paper towel while it cools to the touch

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Crunchy Corned Beef and Cabbage Egg Rolls

Ingredients

  • 1 egg
  • 1 tablespoon water
  • 1 pound deli-style corned beef, shredded
  • 8-10 ounces sharp cheddar cheese, sliced into 2-inch x ½ inch strips
  • 1½ cups shredded green cabbage
  • 12 egg rolls wrappers
  • Canola or vegetable oil

Instructions:

  1. Whisk together the egg and the water in a small bowl until combined.
  2. Set up a work area with all the fillings. Spread out an egg roll wrapper. Place a few slices of corned beef, a slice of cheese, and 1-2 tablespoons of cabbage onto the lower part of the wrapper closest to you.
  3. Roll the ingredients into the wrapper away from you, fold in the sides about halfway through the roll, and then continue rolling until the roll is completely formed. Brush with the egg wash to seal, and set aside. Repeat steps with other egg rolls.
  4. Pour the oil into a large pot or Dutch oven, leaving 3-4 inches of space at the top of the pot, and turn stove on to medium heat.
  5. Once the oil is hot, approximately 375°F, add one of the egg rolls, and fry for about 1 minute on each side. Remove the egg roll from the oil, and transfer it to a paper towel-covered plate. Repeat this step with the other egg rolls.

Don’t forget the zesty beer mustard as a dip for your Irish egg rolls!


Cooking the Egg Rolls

When it was time to serve the egg rolls, I heated about 1-inch of oil in a skillet set over medium to medium-high heat. I was looking for the oil to reach 360° F. After the oil reached temperature, I added some of the egg rolls to the skillet. I cooked one side of the egg rolls for about 2 1/2 minutes until they were golden brown. Then, I turned them and cooked the other side until they were golden brown. This took another 2 minutes or so.

Once the egg rolls were golden brown on both sides, I transferred them to a paper towel lined plate to drain.

I served The Reuben Egg Rolls with homemade Russian Dressing. The combination of the corned beef, sauerkraut, Swiss cheese, and Russian Dressing was absolutely perfect. They were awesome. Yum!

If you like Reubens, you should also try my Reuben Quesadilla, Ultimate Reuben, Easy Reuben Sliders, and Mini Reuben Croustades. I guess you can tell that I do like Reubens! Happy St. Patrick’s Day.

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