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Reuben Rolls

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“Had these at Summerfest in Milwaukee and just had to re-create. I have deep-fried or baked with success. Great served with a horseradish sauce.”
READY IN:
30mins
SERVES:
6
YIELD:
9 Rolls
UNITS:
US

Ingredients Nutrition

  • 12 lb deli corned beef, sliced
  • 2 cups shredded swiss cheese
  • 12 cup drained rinsed sauerkraut (to taste)
  • 6 -10 large egg roll wraps
  • cooking spray (for deep frying) or oil (for deep frying)

Directions

  1. Slice corned beef into ribbons (I roll a few pieces up like a cigar and make thin slices).
  2. Combine cheese, sliced beef and kraut in a bowl.
  3. Place approx 1/3 cup of the corned beef mixture in egg roll wrapper, roll up egg roll fashion sealing the last edge with water.
  4. To bake: spray sheet pan with spray oil, place rolls seam side down, spray liberally with more spay oil. Bake at 400°F for 10-12 minutes rotating half-way through baking. Bake until brown.
  5. To Deep Fry: Heat oil to 350°F - add rolls, fry until brown and crisy, drain on paper towels.

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