Being a lover of bars, pubs and taverns there is an anomaly that I have noticed over the years. It appears that almost every Irish establishment I go into has a similar dish on the menu. What is that you ask? A corn beef eggroll! Places may call them by different names with variations of fillings to compliment the corn beef that is inside this delectable treat. An Irish dish inside of an Asian wrapper. Who knew? I guess we can call this Irish – Asian fusion.
As a fan of corn beef and egg rolls, I submit for your approval “The Beasts” Rueben Egg Rolls with homemade Thousand Island Dressing.
With so many people making corned beef and cabbage for Saint Patrick’s Day, this is a great dish to make using some of the leftover corned beef. However, feel free to make them anytime of the year. It makes a great dish when having a party.
The dish is fairly simple to make. The most difficult part of the process is rolling the egg roll wrapper properly. You want to layer the filling diagonal with the wrapper. As you roll it, moisten the corners and the flaps so they adhere to each other. For dipping, you can use whatever you like. I use spicy brown mustard and homemade Thousand Island Dressing. I have a separate blog for the Thousand Island dressing that you can refer to. It can be found on the page “Stolen Recipes For The Beast”. If you do not have a deep fryer, you can easily fry them in a standard pot.
- 2 Cups chopped corned beef
- 1 Cup drained sauerkraut
- 4 Slices swiss cheese sliced in strips
- 4 Egg roll wrappers
- Vegetable oil
- Lay an egg roll wrapper diagonally on a cutting board
- Place a few strips of swiss cheese on a wrapper, going from point to point
- Leave about 1/2 inch at each corner
- Place a 1/4 cup of sauerkraut on top of the cheese
- Place 1/2 cup on top of the sauerkraut
- Tightly roll from one side of the wrapper over the mixture and tuck underneath
- Pull the corners over the section that has been rolled so far and moisten seams
- Roll the remainder of the way to the opposite point and moisten the where it meets
- Place seam side down until ready to fry
- Heat enough vegetable oil where the egg roll will be completely submerged
- Heat oil to 350 degrees
- Place egg rolls into oil and heat till golden brown
- Remove and place on a kitchen paper to absorb the oil from the egg rolls
- Cut on a bias, plate and serve.