I blog about our salad bar yesterday and today I am blogging about Reuben Egg Rolls. Sounds weird even to me but we are going to get our first CSA (Community Supported Agriculture) share of the year today. I know some people do not know what a CSA share is. You support a local farm by buying a “share” of their crops up front. It allows them to get money when they most need it – at the beginning of the season to buy seeds, water, etc…. Then when the farm starts producing you get a “share” of the produce. Ours is for 16 weeks and is for a family of 4-6. Sometimes farms will offer half shares too. What is included in your share varies from farm to farm. Sometimes it includes fruit, or eggs, or meat. Ours is vegetables and fruit.
We had a CSA share in NY but since moving have not had one. You would think it was Christmas today in our house. The kids love seeing what will be in the box. Today we are picking up three kinds of kale, fresh Italian herbs, blueberry preserves (to tide us over until the blueberries are in) and a few other things that I cannot remember right now. Expect pictures tomorrow!
But, last night I wanted corn beef. Our freezer is just about cleaned out and we are moving the last few things upstairs and will soon have an empty freezer downstairs to fill with all the beautiful summer fruits and vegetables. The corned beef is one of the last few from St. Patrick’s Day.
I cooked it in my slow cooker and then except for a few nibbles (you have to taste test it!) I used it in the Reuben Egg Rolls.
I made baked Reuben Egg Rolls (click for link to original recipe) back on St. Patrick’s Day but decided to give them a try fried this time. My family could not stop saying how much better these were than the baked ones. The four that were left over were quickly claimed for lunch the next day.
Tip: When reheating them bake them do not reheat in the microwave. They will be mushy and not as crispy as when you warm them in the oven.
Reuben Egg Rolls
- 12-16 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
- 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 a cookie sheet sealed side up.
- Heat 1″-2″ of oil in a large wok or deep sided pan over medium heat. When oil is hot place egg rolls in the oil 1-2 at a time. Do not crowd the pan. Allow egg rolls to brown on each side – about 2-4 minutes. Once both sides are golden brown remove from oil and allow excess to drip off on a paper towel lined plate.
- Let sit for 2-3 minutes before serving.