Reuben Egg Roll Recipe
Ingredients
16 oz Buddig Original Corned Beef
8 egg roll wrappers
1 cup sauerkraut - well drained and packed down
2 oz Thousand Island salad dressing
2 slices bacon
1 tbsp flour
1 oz water
8 oz cheddar cheese spread (such as Merkt's or Kaukauna)
6 oz brown ale or 1 cup Dijon mustard - or spicy brown mustard
Time:
35 minutes
Makes:
4 servings
Directions:
Set oven to 425° F.
Cook bacon in a hot pan until crispy, chop and set aside for dipping sauce. Drain excess fat from pan.
Thoroughly drain sauerkraut and add to pan, sauté briefly until pan drippings are well absorbed by sauerkraut. Remove from heat and cool.
Make slurry of flour and water in a small bowl.
Lay out one egg roll skin with a corner pointed toward you. Brush a little flour slurry around the edges of the skin.
Layer 2 oz. of Buddig Corned Beef in center of egg roll skin.
Spread 1-2 tsp. of Thousand Island dressing across center of corned beef, add 1/8 cup of sauerkraut mixture on top of mustard and fold the bottom corner up over the mixture. Fold the left and right corners toward the center and continue to roll.
Place egg rolls onto well-oiled sheet pan seam-side down and bake in oven for 15–20 minutes, or until golden brown.
Place cheese spread in microwave safe bowl, place in microwave to soften.
Add ½ cup brown ale and bacon to softened cheese, mix thoroughly.
Serve, or...
Serve with Dijon or brown mustard as dipping sauce.