Reuben egg rolls

[Fueling Around]

My wife has requested Reuben egg rolls since the first time I made tri-tip pastrami.
Third time the charm?

Wife sauteed the well rinsed sauerkraut in butter.
I diced the pastrami and the cheese. (I picked up a wedge of Swiss Gruyere from Aldi that was amazing.) Egg roll wrapper came from Walmart. Already rolled a couple test rolls before the detailed instructions.


Lay a good amount of kraut on wrapper


Add the pastrami and cheese


Off to the deep fryer.
The induction burner does a great job and monitor the heat with my @ThermoWorks Smoke this time.
Photo was the last 3 of 6 in the fryer. I had already turned off the cook top


Wife ate 2 and a half. That is a sign I nailed it.
Cut shot with a plop of Thousand island dressing on the plate and my evening beverage



TI dressing way too sweet. Changed to plain mustard


Next time?
Shred the pastrami and cheese to blend in with the sauerkraut

 

[Jim_C]

Nice idea. I would imagine the flavors were spot-on. Your idea for improving the texture is really god. Good job.

 

[SmokinEdge]

Heck yea John, looks delicious

 

[DRKsmoking]

Nice John, love using egg roll skins for things like this.
I'm with you on the mustard.

David

 

[normanaj]

Great idea for sure!

 

[JckDanls 07]

I now know what to look forward to at the next Gathering... NIce job brother...

 

[chopsaw]

I bet those were awesome . Nice work .

 

[chef k-dude]

I just food-savered some shredded corned beef and was wondering what I would do with it. The sandwiches I made inspired by a member here were kinda just OK, not sure I'll make those again. This looks like an excellent way to use that meat!

I make my own thousand island dressing in order to control the sweetness but mustard would be great too. I like the Chinese mustard but we keep spicy brown, Dijon and spicy honey mustard on hand for those that like it sweet as well.

Thanks for the inspiration. Definately shred the meat and cheese and maybe even mix it with the kraut before rolling. Some caraway seeds would simulate the rye bread often used in a Reuben.

It's now deep frying season when I can comfortably put my deep fryer outside to keep the oil mist out there instead of my garage.

 

[gmc2003]

Those look fantastic John, Great idea. Next time try Russian dressing instead on TI.


Point for sure
Chris

 

[fxsales1959]

My wife has requested Reuben egg rolls since the first time I made tri-tip pastrami.
Third time the charm?

Wife sauteed the well rinsed sauerkraut in butter.
I diced the pastrami and the cheese. (I picked up a wedge of Swiss Gruyere from Aldi that was amazing.) Egg roll wrapper came from Walmart. Already rolled a couple test rolls before the detailed instructions.
View attachment 733482

Lay a good amount of kraut on wrapper
View attachment 733483

Add the pastrami and cheese
View attachment 733484

Off to the deep fryer.
The induction burner does a great job and monitor the heat with my @ThermoWorks Smoke this time.
Photo was the last 3 of 6 in the fryer. I had already turned off the cook top
View attachment 733485

Wife ate 2 and a half. That is a sign I nailed it.
Cut shot with a plop of Thousand island dressing on the plate and my evening beverage

View attachment 733486

TI dressing way too sweet. Changed to plain mustard
View attachment 733492

Next time?
Shred the pastrami and cheese to blend in with the sauerkraut

Nailed it..........I'm too lazy to "roll my own" , made crab rangoon once: took me hours. now I just buy in the frozen section

 

[zwiller]

Oh man John, looks killer! Gonna be doing stuff like that with my burner as well.

I am sorta a reuben snob and insist on russian dressing. Local food truck does TONS of egg roll mashups. Philly steak/bacon chicken ranch/etc. My fave was steak and brussel sprout with balsamic vin. Good stuff but SUPER expensive.

 

[smokerjim]

They look great,

 

[Astralogics]

Lookin' good! I do have to agree, Russian dressing just can't be beat.

I guess in a pinch, mixing TI with horseradish will be good too, since that's pretty much the missing ingredient. We actually used to do this on a food truck I worked with back then, if we ran out of Russian dressing.

 

[Fueling Around]

Thanks everyone.
Yes Russian dressing would be best, but didn't have any on hand nor the ingredients to doctor up the TI.

I now know what to look forward to at the next Gathering... NIce job brother...

That was going through my mind last night, too.

 

[BrianGSDTexoma]

I could go for a plate full of those!

 

[Steve H]

Nice job John! Reminds me of the ones I did awhile back. Now I have a hankering for them!

 

[jcam222]

My wife has requested Reuben egg rolls since the first time I made tri-tip pastrami.
Third time the charm?

Wife sauteed the well rinsed sauerkraut in butter.
I diced the pastrami and the cheese. (I picked up a wedge of Swiss Gruyere from Aldi that was amazing.) Egg roll wrapper came from Walmart. Already rolled a couple test rolls before the detailed instructions.
View attachment 733482

Lay a good amount of kraut on wrapper
View attachment 733483

Add the pastrami and cheese
View attachment 733484

Off to the deep fryer.
The induction burner does a great job and monitor the heat with my @ThermoWorks Smoke this time.
Photo was the last 3 of 6 in the fryer. I had already turned off the cook top
View attachment 733485

Wife ate 2 and a half. That is a sign I nailed it.
Cut shot with a plop of Thousand island dressing on the plate and my evening beverage

View attachment 733486

TI dressing way too sweet. Changed to plain mustard
View attachment 733492

Next time?
Shred the pastrami and cheese to blend in with the sauerkraut

Looks great! I was thinking shredded before I reached the end of the post haha

 

[thirdeye]

That is a good idea . I can see making a Rueben pizza in your future.

 

[indaswamp]

Holy Hell! How did I miss this thread! Looks most awesome! Great idea!

 

[Fueling Around]

Missed it hit the feature. Thank you

... Looks most awesome! Great idea!

Thanks
This is not my original idea. I think it was posted on SMF before. I searched but didn't find to compliment the originator(s).
Revised search and found @Steve H posted the same almost 4 years back.
It is spelled Reuben with 2 e's, Steve

Nailed it..........I'm too lazy to "roll my own" , made crab rangoon once: took me hours. now I just buy in the frozen section

I can roll my own egg rolls pretty good. Crab Rangoon is a completely different animal.
We can try a variety of fillings at the next gathering.
We're down to 9 months to go