Recipe by Lori Foster
"Deli-fusion: egg roll meets the Reuben. These are really good. We had them at the Tula Restaurant in Monroe, Connecticut, and I had to copy theirs. Serve with Thousand Island salad dressing as a dipping sauce."
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1 (16 ounce) package
egg roll wrappers
water in a small bowl
thinly sliced corned beef (from deli), chopped
shredded Gruyere cheese
oil for frying, or as needed
Simple substitute for big Reuben sandwiches. Been making this with shredded Swiss for awhile. Assembly note: much easier to place ingredients on TOP third of wraps. Fold back towards you once, fold 2 sides in and over, then roll again back towards you until tight. And don't overstuff - there's plenty of flavor here.
One word: Scrumptious! I did use Swiss because Gruyere is too expensive. I love me some Reuben's but not a fan of bread so these were even better than a Reuben to me. I served them with a grainy mustard dipping sauce but I'm sure Thousand Island would be good too.
* Percent Daily Values are based on a 2,000 calorie diet.
Egg Roll Reuben Wraps
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 131
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