Directions: |
Directions:-Gently whisk egg white in a small bowl and set it close to you.
-Combine corned beef, Swiss cheese, onions, and some thousand island dressing in a mixing bowl and mix everything until it's evenly incorporated throughout.
-Start preheating the oil to 350°F degrees over medium heat. Prepare a cooling rack by lining it with a couple of paper towels to soak up the excess oil.
To roll the egg rolls:
Place egg roll wrapper on a diamond.
-Spread a small amount cream cheese on the egg wrapper followed by about 2 tablespoons of Reuben filling in a line, leaving about an inch on each side.
-Gently and carefully, fold the corner that's closest to you over the filling mixture, and tuck under the filling.
-Dip your fingers in egg white and run it all along the edges of the wrapper, this will help to seal the egg roll better.
-Fold both side corners toward center of wrapper, it will start to look like an open envelope.
-Carefully roll up the egg roll
-Repeat with remaining egg rolls while the frying oil is heating up.
-Fry egg rolls in batches, don't over-c the pot, until golden brown. Make sure to turn once the bottom side turns golden.
(It will take 4-5 minutes to fry. -If the egg rolls are getting dark too fast, the oil is too hot. On the other hand, if the egg rolls are not darkening fast enough, the oil is not hot enough. Keep oil temperature at 350° degrees.)
-Use long metal tongs to take each egg roll out of the pot and onto the prepared cooling rack. Repeat until all egg rolls are cooked.
-Serve with Thousand Island dressing for dipping. |
This recipe for Ruben Egg Rolls is from