You’ll be the MVP of Super Bowl Sunday with these Reuben Egg Rolls. With just three ingredients for the filling and our homemade Russian Dressing, they’re a delicious and creative take on the deli classic.
I’m here to tell you that yes, you can make eggs at home and yes, they’re better than takeout! There are two methods you can follow to make golden brown egg rolls. For a rich taste and a crispy bite, you can bake the egg rolls in a pan on the stove. But the result is a bit boring. You really can’t beat the bubbly exterior. If you want something smaller, you can bake the eggs in the oven. This is my favorite style when hosting—they’re still fluffy and cool, but less messy!
This is a great recipe to make when you’re entertaining and I promise it’s easier than you think. If you’re hosting a larger crowd, you can double the recipe for egg rolls and you’ll still have plenty of Russian dressing!
Ingredients
- Avocado oil mayonnaise
- Ketchup
- Garlic
- onions
- Dill Pickles
- Add juice
- freshly squeezed orange juice
- Prepared horseradish
- Coconut sugar
- Freshly ground black pepper
- kosher salt
- Sweet paprika
- Thinly shaved buttered beef
- pickled cabbage
- Sliced ​​Swiss Cheese
- Egg Roll Wrappers
- Avocado oil
Step-by-step:
first step: make the Russian clothes
In a large bowl, add all the ingredients for the Russian dressing. Stir to combine until smooth and homogeneous. Test the supplements and adjust as needed. Set aside.
step two: make the filling
In a large bowl, add the beef, sauerkraut, Swiss cheese, and 2 tablespoons of the prepared Russian dressing. Mix with a fork and mix until the cheese and sauerkraut are separated.
step three: prepare the egg packaging
Fill a small bowl with water. Working on a clean board, place an eggshell on the bottom so that it looks like a diamond, with one point facing you.
step four: fill the egg roll
Place 2 to 3 tablespoons of the filling in about a third of the package. Press the filling gently so that it is not in a mound. Dip your finger in the water and rub all four sides of the wrapper — this will help seal it.
step five: make the egg rolls
Lift the bottom and top corners of the filling, pulling well to tighten the roll. Continue turning once or twice until the filling is full. Fold the left corner to the middle, then the right corner, press to adhere to the cover.
Finish rolling tightly all the way to the top corner, completely enclosing the egg roll. Place on the prepared baking sheet and repeat with the remaining wrapper.
step six: fry the egg rolls
In a large non-stick pan, add about 1/3 cup of avocado oil. Heat over medium to medium-high heat until oil is sizzling but not smoking. Carefully add 5 to 6 egg rolls (bottom side) to the oil. Cook, without stirring, for 60 to 90 seconds, or until the ends are bubbling and deep golden brown. Use silicone tongs to flip, and continue cooking, turning every 60 seconds, until the entire egg roll is golden brown, about 4 minutes. Transfer to a paper towel-lined plate. Repeat with remaining egg rolls.
step seven: cooking the eggs is done
Transfer the rolls to a baking tray and bake in the oven for 3 minutes. Remove from the oven and let cool for at least 5 minutes before serving.
step eight: cut and serve
To serve, slice diagonally and serve with the remaining Russian dressing.
Recipe questions:
Corned beef is often found at deli counters. Ask them for thin slices or “thinly shaved”, so the meat is more shaved.
I’m calling for shredded Swiss cheese here, but the Swiss block is hard to find sometimes. You can always order a regular block from the deli counter (about 1/2 pound should do the trick!). You can also use sliced ​​swiss if you must – use 1/3 of a slice per egg roll.
Add 1 cup sauerkraut to a fine mesh strainer. Use your hands to drain the excess liquid and place it on a paper towel to dry a little before cutting it up and adding the sauerkraut to the beef. This will reduce the amount of water in the filling and reduce any spillage when frying.
Although I think eggs are best poached (or fried!), you can make the Russian dressing up to 5 days in advance. Store it in an airtight container in the fridge until you’re ready!
If you’re looking for a crowd-pleasing meal to serve on game day, you need to try these Reuben Egg Rolls. Let me know what you think in the comments below!
Looking for more football food? try these!
Gluten Free Bagel Bites
Bacon Apricot Zingers with Blue Cheese Drizzle
Sausage Rolls with Hot Honey and Thyme
Southwestern Egg Rolls
Cajun Spiced Chicken Wings
Reuben Egg Roll Bites
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Ingredients
For Russian clothes:
- 1/2 cup avocado oil mayonnaise
- 1/4 cup ketchup
- 1 garlic, blood-meat-
- 2 tablespoons minced onion
- 1 spoon ground beef (or dill flavor)
- 1 spoon salt salt
- 1 spoon freshly squeezed orange juice
- 1 spoon prepared ground horseradish
- 1 teaspoon coconut sugar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon sweet paprika
For the filling:
- 8 ounces thinly sliced ​​beef, cut into small pieces
- 1 cup dried sauerkraut, cut into small pieces
- 1 cup shredded swiss cheese
Assemble:
- 12 egg wrap
- avocado oil, to be fried
instructions
-
Line a parchment-lined baking sheet and set aside.
-
Preheat oven to 425℉.
-
In a large bowl, add all the ingredients for the Russian dressing. Stir to combine until smooth and homogeneous. Test the supplements and adjust as needed. Set aside.
-
In a large bowl, add the beef, sauerkraut, Swiss cheese, and 2 tablespoons of the prepared Russian dressing. Mix with a fork and mix until the cheese and sauerkraut are separated.
-
Fill a small bowl with water. Working on a clean board, place an eggshell on the bottom so that it looks like a diamond, with one point facing you.
-
Place 2 to 3 tablespoons of the filling in about a third of the package. Press the filling gently so that it is not in a mound. Dip your finger in the water and rub all four sides of the wrapper — this will help seal it.
-
Lift the bottom and top corners of the filling, pulling well to tighten the roll. Continue turning once or twice until the filling is full. Fold the left corner to the middle, then the right corner, press to adhere to the cover.
-
Finish rolling tightly all the way to the top corner, completely enclosing the egg roll. Place on the prepared baking sheet and repeat with the remaining wrapper.
Shallow Fry:
-
In a large non-stick pan, add about 1/3 cup of avocado oil. Heat over medium to medium-high heat until oil is sizzling but not smoking. Carefully add 5 to 6 egg rolls (bottom side) to the oil. Cook, without stirring, for 60 to 90 seconds, or until the ends are bubbling and deep golden brown. Use a silicone tongs to flip, then continue cooking, turning every 60 seconds, until the entire egg roll is golden brown, about 4 minutes. Transfer to a paper towel-lined plate. Repeat with remaining egg rolls.
-
Transfer the rolls to a baking tray and bake in the oven for 3 minutes. Remove from the oven and let cool for at least 5 minutes before serving.
-
To serve, slice diagonally and serve with the remaining Russian dressing.
Bake:
-
Preheat the oven to 425°F and line a baking sheet with parchment paper.
-
Assemble the egg rolls as described above. Place them on a baking sheet, cut side down, and brush all sides with avocado oil.
-
Bake for 12 to 15 minutes, flipping halfway through, until the crust is golden, crisp, and slightly puffed. If you want more color, broil for 1 to 2 minutes.
-
Remove from the oven and let cool for at least 5 minutes before slicing and serving with Russian dressing.
FOOD
Food photography and styling by Eat Love Eats.
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