Recipes
Reuben Egg Rolls
12 servings
25 minutes total
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Ingredients
- 1 cup sauerkraut
- 8 oz sliced Swiss cheese (about 8 slices)
- 1 (7 oz) package sliced pastrami (or corned beef)
- 12 egg roll wrappers
- ½ cup water
- ½ cup canola oil
- ½ cup 1000 Island dressing
Steps
- Drain sauerkraut and squeeze dry. Chop cheese and pastrami. Combine sauerkraut, cheese, and pastrami until blended.
- Place 1 egg roll wrapper on clean work surface with corner facing you. Place ⅓ cup pastrami mixture horizontally in center of wrapper. Brush edges of wrapper with water, then fold bottom corner up over filling. Fold side corners in and roll up tightly until sealed; repeat with remaining wrappers and filling.
- Preheat large, nonstick sauté pan on medium–high 2–3 minutes. Place oil in pan and heat 2–3 minutes, then add egg rolls (in batches, if needed); cook 2–3 minutes on each side or until golden and crispy. Drain egg rolls on paper towels. Serve with dressing on the side for dipping.
Amount per 1⁄12 recipe serving: Calories 240, Total Fat 15g, Sat Fat 4.5g, Trans Fat 0g, Chol 30mg, Sodium 560mg, Total Carb 14g, Fiber 1g, Sugars 2g, Protein 10g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 6%