A couple of months ago, my little sister sent me a hilarious exchange from NPR’s Sandwich Monday about Reuben Egg Rolls. I’m pretty sure I haven’t mentioned it here before, but I am straight up obsessed with Reuben sandwiches. As in perilously close to having named one of my children Reuben obsessed. My husband was thinking more clearly and steered me away from it by asking something like, “Would you name one of them Monte Cristo?” Well no, I’m not THAT crazy.
But I remain bonkers over Reubens. There’s something borderline mystically perfect about the crispy rye bread, salty corned beef, briny sauerkraut and creamy Thousand Island dressing that makes me lose all willpower. This particular little sister who sent me the link is just as wacky over Reubens as I am, so I sent her a text: “You know I’m going to have to make these right?” Her response was, “YESSSSS. It worked!”
…And work it did. I finely chopped some leftover baked corned beef, rinsed and chopped sauerkraut, shredded Swiss cheese, and just a pinch or two of caraway seeds to mimic the rye bread. Like Hackney’s in Chicago (the restaurant featured on Sandwich Monday) I decided to leave the Thousand Island as a dipping sauce. Homemade, of course!
I deep fried (duh) but they could’ve been baked, too. Baking would have robbed them of some of that shatteringly crisp egg roll wrapper exterior that I love so dearly, but if your fear of the deep-fryer is standing between you and a batch of Reuben Egg Rolls, I’m advising you to bake them. I’ve included instructions for both cooking methods in the recipe.
I posted a picture of the finished product to Instagram and within two minutes had a triumphant text from my sister that read, “YOU DID IT!” Oh, I surely did. And I’m making a batch to share with her when she comes to visit at the end of the month… She and I will sit and lose ourselves on a platter of Reuben Egg Rolls.
I highly suggest you make far more corned beef than you think you’ll need for Saint Patrick’s Day this coming weekend when all the world is Irish. You might even consider skipping the whole boiled dinner and going straight to these egg rolls for your Saint Pat’s feast. I guarantee you won’t get many objections.
P.S. My husband ate these happily with the Thousand Island dipping sauce, but insisted I tell you all that he really enjoyed them with wasabi, horseradish, spicy brown mustard, and Mae Ploy, just not all at the same time.