It’s a couple of days after St. Patrick’s day and I have some left over corned beef and cabbage. Corned beef and cabbage is one of my all time favorite dishes, as are Reuben sandwiches! I can eat it daily and yet why do I only cook it around St. Patrick’s Day? Anyway, I was a day late in cooking this traditional March 17th meal and with the leftovers my plan was to make Reuben sandwiches today.
Well, due to the COVID-19 outbreak in my state (and around the world) it is hard to get certain types of groceries at this time. I ordered Rye bread but they were out. I thought I would just use regular bread but that didn’t sound good…the bread I have on hand wouldn’t get as crispy as the firmer Rye bread would have…so, I had some spring rolls and thought “ummm, a Reuben spring roll would sure be AWESOME!” It is crispy on the outside with a flavor packed inside of chopped corned beef, sliced cabbage, Swiss cheese and a little bit of thousand island dressing to help bind it all together. Then served with some more thousand island dressing for dipping, YUMMO! What a fun way to play with your food 🙂 .
You just need:
- 2 cups of chopped cooked corned beef (or deli corned beef, chopped)
- 2 cups of thinly sliced cooked cabbage (or canned sauerkraut)
- 1 cup of shredded Swiss cheese
- 4 tablespoons of thousand island dressing, plus more to serve
- Salt and pepper, to taste
- 8 slices of Swiss cheese, cut in half
- 12-16 spring roll wrappers (or egg roll)
- 3 tablespoons of water with 2 tablespoons of all purpose flour, to make a slurry
- Peanut oil, to fry
Steps:
- Add corned beef, cabbage, shredded Swiss cheese and 4 tablespoons of thousand island dressing, and salt and pepper, to taste, to mixing bowl and incorporate everything evenly.
- Lay out your spring roll wrapper, smooth side down, with one of the points towards you.
- Add half a slice of Swiss cheese towards the top of the wrapper then about 3-4 tablespoons of the filling on top of the cheese.
- Wrap the spring roll over the filling once, and tuck under a little, then bring in both sides and wrap up most of the way, add a little bit of the slurry to the end edges, with your finger, to seal and then wrap it the rest of the way. Keep wrapped spring rolls on a tray with a damp paper towel over them as you wrap the other ones.
- As your wrapping the rest of your spring rolls, heat your oil in a pan or pot to 375 degrees Fahrenheit and fry until crispy and golden brown. You don’t need to worry about cooking the ingredients inside since everything is already cooked.
Kali Orexi!
