Ingredients
Scale
- 1 (14.5 oz) can bean sprouts in water, drained
- 2 (6 oz )(2 bags) shredded Swiss cheese
- 2 cups sauerkraut, drained
- 1 cup shredded carrots
- 1 pound cooked corn beef, diced
- 2 teaspoon caraway seeds
- 1 (8-oz.) package cream cheese, softened
- 36 egg roll wrappers
- 2 tablespoons all-purpose flour
- 2 tablespoon water
- 1 quart peanut oil for frying
Instructions
- In a medium size bowl combine the bean sprouts, shredded swiss cheese, sauerkraut, shredded carrots, diced corn beef, and caraway seeds. Mix it till it is all combined.
- In a small bowl combine the water and flour to make a paste. This will be used to seal the egg rolls.
- Next is making the reubon egg rolls. Take a butter knife and spread a dollop teaspoon size of cream cheese on to the egg roll wrapper. Use ¼ cup to scoop reubon egg roll mixture and seal with water and flour paste. Use your finger to dip in the water and flour paste mixture to seal the egg rolls. Wrap the egg roll as shown on the package. Repeat till you use up all the egg wrappers.
- Heat up your oil for frying in a deep fryer and follow the manufacturer’s instructions for how much oil to add. We used peanut oil for this recipe. Make sure you don’t fill it to the top so you don’t get hurt.
- After wrapping the eggrolls. It is time to cook them in the deep fryer. Place the reubon egg rolls carefully into the oil about 2-3 at a time. Egg rolls should be blonde in color. Take them out and drain on paper towels. Repeat this till all the egg rolls are cooked. Serve with thousand island dressing.
Nutrition
- Serving Size: 36
- Calories: 121
- Sugar: 2
- Sodium: 113
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 9
- Protein: 5
- Cholesterol: 16