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Golden-Brown Reuben Egg Rolls

Preview of Golden-Brown Reuben Egg Rolls

Ingredients

  • 8egg roll wrappers - These are the perfect vessel for your filling (providing a crispy texture upon frying.)
  • 1 cupshredded turkey bacon - Substitute for the traditional corned beef (offering a smoky flavor without the heaviness of pork.)
  • 1 cupdrained (squeezed sauerkraut - Adds a tangy crunch and is a key component of the Reuben flavor profile.)
  • 1 cupshredded Swiss cheese - Melts beautifully and complements the other ingredients with its creamy texture.
  • 1/4 cupThousand Island dressing - This creamy dressing adds rich flavor and ties all the components together (plus extra for dipping.)
  • —Oil for frying - Choose a neutral oil like vegetable or canola (which can withstand high frying temperatures.)

Instructions

  1. 1

    Prepare the filling: In a large mixing bowl, combine 1 cup of shredded turkey bacon, 1 cup of drained and squeezed sauerkraut, 1 cup of shredded Swiss cheese, and 1/4 cup of Thousand Island dressing. Mix thoroughly until all ingredients are well incorporated.

  2. 2

    Wrap the egg rolls: Lay one egg roll wrapper on a clean, flat surface with a corner facing you. Place 2-3 tablespoons of the filling in the center of the wrapper. Fold up the bottom corner to cover the filling, then fold in the sides and roll tightly, sealing with a dab of water to keep it closed. Repeat this process for all 8 wrappers.

  3. 3

    Heat the oil: In a deep skillet, pour enough oil to cover the bottom, about 1-2 inches deep. Heat the oil to 350°F (175°C) over medium-high heat. Use a thermometer to ensure the oil reaches the right temperature for frying.

  4. 4

    Fry the egg rolls: Carefully place a few egg rolls in the hot oil, frying them in batches to avoid overcrowding. Fry until they are golden brown, about 3-4 minutes, flipping halfway through to ensure even cooking. Use tongs to remove them from the oil.

  5. 5

    Drain and serve: Once the egg rolls have reached a golden-brown color, remove them from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve hot with extra Thousand Island dressing for dipping.