Our #1 Pick: NYC And Their Reuben Egg Rolls
If there's two things I expect to see when I visit New York, it's deli sandwiches and good Chinese food. And since New York is a cultural melting pot, I can't think of a reason not to combine the two.
Ingredients
- 1/2 8-oz. block cream cheese, softened
- 3 tbsp. Russian dressing plus more for dipping
- 1 tbsp. prepared horseradish
- 3/4 lb. sliced corned beef chopped
- 1 1/2 c. shredded Swiss cheese
- 1/2 c. sauerkraut drained
- 2 tbsp. freshly chopped chives
- 16 egg roll wrappers
- Vegetable oil for frying
Instructions
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In a medium bowl, mix together cream cheese, Russian dressing, and horseradish. Fold in the corned beef, Swiss cheese, sauerkraut, and chives. There's your egg roll filling.
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Set an egg roll wrapper in a diamond shape in front of you and spoon 2 tablespoons (max) of the reuben mixture onto the center. Fold up the bottom half and sides, then gently roll, sealing seam with a couple drops of water. Keep doing this until you've used up all of the wrappers and filling.
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In a large deep-sided skillet over medium heat, heat 1 inch of oil until it starts to bubble, then, working in batches, add egg rolls and fry until golden, 1 minute per side. Drain on a paper towel–lined plate and let cool slightly. Repeat with remaining egg rolls. Serve warm, with Russian dressing for dipping.