For the last three days we have been out of town while my daughter has been Irish dancing. They visit nursing homes and schools for a few days before St. Patrick’s Day and on St. Patrick’s Day as a form of community service. They also performed at the Kalamazoo Hooley for Healing, a fundraiser to benefit people in the area living with cancer. The picture below is from that event.
It was a great time. The weather was amazing, mid 60’s and lots of sunshine, for the parade and the Hooley. We tried to go back later in the evening to hear the band Fonn Mor play again at the bar but there was no parking anywhere around the bar and two large groups were heading in ahead of us. I guess I am not in my 20s anymore because I didn’t want to be crushed in with all the people.
Here is a short video of the Big Reel they do at the opening of each performance.
So, in honor of all that is Irish going on lately here is a great use for leftover Corned Beef!
Several times a month we travel to dance competitions for my daughter. During May we were in Milwaukee, Wisconsin for a two-day competition, Kalamazoo, Michigan for a performance and in Cleveland, Ohio and Akron, Ohio for a two-day competition.
One of our new favorite things to do is to find a new place to eat dinner in each city. We research on the internet and ask for suggestions from locals that we meet during the competitions.
While were in Cleveland we ate dinner at Mavis Winkle’s Irish Pub near our hotel. One of the dishes we ordered was a Reuben Spring Roll for an appetizer. It was amazing! We were expecting 2 thin small “spring rolls.” What we got were two over stuffed egg rolls. We sat and analyzed the ingredients to see if we could create something similar at home.
Last night was the night to see if we could give it a try.
These were pretty good. Everyone ate 3 egg rolls. We baked them rather than deep-frying them to see if we could make them a bit healthier. We cut down on the amount of corned beef we used but kept all the flavor. You could easily deep fry these but we thought they were fine baked.
Both kids said they would definitely eat these again and then asked when that would be. Sounds like a hit to us.
I served these with a green salad, balsamic green beans and a side of Thousand Island Dressing for dipping.
Baked Reuben Egg Rolls
- 12 egg roll wrappers
- 3 cups cooked Corned Beef, diced finely
- 1 (12 oz) jar sauerkraut
- 12 slices Swiss Cheese
- 1/4 extra virgin olive oil
- 1/2 cup water
- Thousand Island Dressing or Russian Dressing for dipping if desired
- Preheat oven to 400 degrees.
- Cover a rimmed baking sheet with aluminum foil and spray with non-stick spray.
- Line a colander with 3-4 paper towels. Pour the sauerkraut into the colander. Top with 2-3 paper towels. Squeeze until all the liquid has been pressed out of the sauerkraut.
- Take one egg roll wrapped and lay it on a clean cutting board.
- Layer 1/4 cup of the corned beef onto the center of the egg roll wrapper.
- Cut slice of Swiss cheese in half and lay it over the top of the corned beef. Add a few tablespoons of the sauerkraut over the top of the cheese.
- Bring the two sides closest to the ingredients up over the ends of the egg roll. Dip your fingers in the water and lightly wet the two folded sections over the egg roll.
- Fold one of the remaining sides up over the egg roll. Wet fingers again to seal sides. Pull the remaining side over the top and make sure that all sides are well sealed so no ingredients spill out while cooking. Seal with wet fingers.
- Lay the egg rolls on the prepared sheet sealed side up.
- Lightly brush with olive oil.
- Repeat steps 4-10 for each egg roll.
- Bake for 4 minutes.
- Remove from oven and turn egg rolls over. Bottom of egg rolls should be brown.
- Brush the tops of the egg rolls with the remaining olive oil and return to oven for 5 minutes.
- When well browned remove from oven.
- Let sit for 2-3 minutes before serving.