When I first started this cooking blog I thought my real passion in the arena of cooking was appetizers. I soon found out and am just now realizing I have made a total of two! They really are my favorite thing to make but lately I seem to have the baking kick. These Reuben Egg Roll Wraps are fabulous and you don’t have to wait till St. Patricks day to eat them. I love sauerkraut and corned beef and egg rolls, so these ingredients are the perfect combination for an easy Fall appetizer, dipped in Thousand Island dressing. My mouth is watering thinking about them right now! I don’t know how the rest of you organize all your recipes but I have a very unorganized and antiquated way of looking through my recipes. I have a box, a big box, some family recipes and some I have clipped from magazines and some that I have printed off of food sites, such as Tastespotting, Tasteologie, and Foodgawker. I usually find the recipe that I want to make on the bottom of the box, after going through the whole thing. Friends have asked me why I do this and I reply that it is a time of reflection. I have memory boxes for each of my boys with notes and things they have made along the way, to keep for them until they are ready to reflect back on their lives. You see, I have added along the way to my recipe box, notes from family and friends that I get to come across as I’m searching for that great recipe. Along the way I have laughed and cried from my memories in that box. Not only are some of the recipes nostalgic for me but the notes from Morgan and P.J. are too. There is one that always gets me, P.J. and his Dad used to call each other their sweet Baboo. P.J. writes to his Dad before he left on a trip hurry home to me my sweet Baboo. Now Pete and I are saying it to him, hurry home sweet Baboo! Morgan wrote me a little book when he was in 2nd grade and said if I could give you anything it would be a little house on the shore of the Florida Keys, how sweet is that? I miss my boys and those long ago days, but I have my recipe box to bring back all those sweet memories that will never be forgotten. Let me know how you organize all your recipes or if you have a story. Enjoy the Reuben Egg Roll Wraps, this recipe is from Cuisineathome from the bottom of my box!
Reuben Egg Roll Wraps with Thousand Island Dipping Sauce:
Makes 8 egg rolls; Total time: about 30 minutes
1-1/2 cups sauerkraut drained
1-1/2 tsp. caraway seeds
Juice of 1/2 a lemon
6 oz. corned beef, thinly sliced, cut into strips
4 oz. Swiss cheese, thinly sliced, cut into strips
1 egg, beaten with 1 Tbsp. water
8 egg roll wrappers
2 Tbsp. prepared yellow mustard
1 cup vegetable oil (I like peanut oil myself)
Purchased Thousand Island dressing
Saute sauerkraut and caraway in a skillet over medium-high heat. When most of the moisture has evaporated and sauerkraut begins to brown, stir in lemon juice; set aside. Prepare corned beef, cheese, and egg wash.
Arrange an egg roll wrapper on a work surface with a corner toward you; brush edges with egg wash. Place a strip of cheese on the wrapper about 1″ above the bottom corner, then top with strips of beef and about 3 Tbsp. sauerkraut; drizzle with mustard. Fold the bottom corner up over the fillings to enclose, fold in the sides, then roll to the top corner of the wrapper. Repeat with remaining wrappers and filling.
Heat oil in a large skillet over medium-high to 360. Add half the egg rolls and fry on all sides until brown and crisp, 5-7 minutes; drain on paper towels while frying remaining rolls. Serve egg rolls with Thousand Island dressing for dipping.