Wrap all those delicious flavors of a corned beef reuben sandwich into a handheld treat! These puppies are jam-packed with corned beef, Swiss cheese and sauerkraut. For those who like a little bit of heat, don’t forget a drizzle of horseradish crema! YUM.
Have you ever taken a bite of a mouth-watering sandwich and then a bite of a French fry and enjoyed them at the same time? All the flavors smashing together and tasting… well, phenomenal? That’s the exact reason I added tater tots inside these egg rolls. Raise your hand if you love potatoes! #teampotato
First, you’ll want to start off with a high quality corned beef from your local deli.
Go to the counter and ask them to slice it extra thin. Lucky for you, they’ll most likely give you a piece to enjoy while you wait for them to cut the rest. Next you’ll grab the rest of the ingredients you’ll need. Egg roll wrappers will be found in the refrigerated section of the produce department. I like grabbing sauerkraut that has caraway seeds in it. It’s a personal preference but I think it really makes a difference. If you choose to include horseradish crema, you can usually find that in the condiments department.
Egg roll wrappers will usually have directions on how to fold them on the packaging. If it doesn’t, just pretend you’re folding up a burrito. You can seal it with egg wash or a dab of water. Either way works.
If you want to make these ahead of time, you stuff, fold and arrange them on a parchment paper lined sheet pan. Cover them with plastic wrap and store them in the refrigerator for up to a day.
OTHER RECIPES YOU MIGHT ENJOY:
- 24 Tater Tots
- ½ lb. Thinly Sliced Corned Beef
- 2 cups Shredded Swiss Cheese
- 1 cup Sauerkraut
- Horseradish Crema, optional
- 12 Egg Roll or Wonton Wrappers
- Peanut Canola or Vegetable oil, for frying
- 1000 Island or French Dressing
- Fresh Chives, for garnish
- Preheat oven to temperature on tater tot package. Cook until golden brown, usually 15 - 18 minutes.
- Follow packaged directions.To assemble the Egg Rolls: Lay egg roll wrapper out flat. Fill each roll with 1 piece of corned beef, a bit of sauerkraut, two tater tots, some shredded cheese and a drizzle of horseradish creama.
- Gently fold each side of the egg roll wrapper around the filling and seal the ends with a dab of water.
- Preheat the oil in a large dutch oven to 350F and then deep fry the egg rolls for 3 – 4 minutes, or until golden.
- Remove from frying oil and allow the egg rolls to drain on a stack of paper towels for 5 minutes.
- Serve immediately with desired dipping sauce.
NOTES ON CORNED BEEF REUBEN EGG ROLLS:
- Do not overstuff the egg rolls. The last thing you want is for them to bust open in the frying oil. It’s ok to have leftover filling ingredients. Honestly, just throw leftovers in a bowl or in-between two slices of toasted bread. Both ways are delicious.
- Remember not to overcrowd the pot while they’re frying. Be patient and only fry a couple at a time. Trust me, they’ll keep warm while you cook the others.
- If you’re not a fan of the deep fryer, you can alternatively bake these. Simply preheat the oven to 425F. Lightly brush both sides of the egg rolls with olive oil and lay them on a baking sheet. Bake until the wrappers are golden brown, about 20 minutes. Just make sure to check on them once in a while.
- Grab my recipe for homemade 1000 Island on my Air Fryer Potato Wedges post.