Surprise your Super Bowl party guests with fusion eggrolls that have a deli twist! Reuben Eggrolls by Executive Chef Fabrice Beaudoin, Twisted River Tavern at Sunriver Resort, A Destination Hotel (Sunriver, OR)
Yield: 38 Egg Rolls
Ingredients:
· Three 14oz. cans of Sauerkraut, drained
· 20 oz. sliced Pastrami, julienned
· 1 lb Swiss Cheese, shredded
· 1 ½ cups Thousand Island Salad Dressing
· Prepackaged egg roll wrappers
· Corn Starch
· Vegetable oil
Method:
1. Preheat oil to 350 degrees
2. Mix sauerkraut, pastrami and swiss cheese in large bowl
3. Spoon 2 tbsp of the mix in a line down the center of Egg Roll wrapper
4. Fold the bottom of the skin up approximately two inches and then tightly roll to approximately
1-inch wide
5. Lift the bottom corner up and begin rolling until you reach halfway up
6. Roll in corn starch and place on a piece of parchment paper in preparation for deep frying. Egg
rolls should not touch
7. Deep fry for four minutes until golden brown and cut in half and place on a wire rack to cool
8. Cut each egg roll in half and drizzle with 1-2 tbsp of Thousand Island dressing
9. Serve immediately