Rueben Egg Rolls with Bacon & Beer Sauerkraut
- 1 4-5 lb flat cut corned beef, with seasoning packet
- 4 cups Beer, Bacon and Caraway Sauerkraut, drained of liquid*
- 2 8 oz blocks Swiss cheese, grated
- 2 1 lb packages of egg roll wrappers, such as Nasoya
- 1 bottle of your favorite Russian or Thousand Island dressing ( I use Ken’s)
Remove Corned beef from packaging and place in a large saucepan or deep sauté pan. Cover most of the way with water and pour spice mixture over top of meat. Simmer on low heat for 3 hours, flipping once. 2. After Corned beef has simmered for full 3 hours, remove and allow to cool enough to be handled. With a sharp knife, remove any excess fat and cut Corned Beef into small 1-2 inch pieces.3. Working in batches if necessary, place chopped corned beef into food processor and pulse several times, until meat is finely chopped, but not ground (we want some larger and smaller pieces, not a fine ground). Remove to a large mixing bowl and continue until all meat is chopped. 4. Add sauerkraut (wring out excess liquid with your hands, or squeeze in a clean kitchen towel or paper towels to get sauerkraut as dry as possible) and shredded swiss cheese to the mixing bowl with the chopped Corned Beef and stir all ingredients until well combined. 5. Set up a large cutting board with egg roll wrappers and a small bowl of water. 6. Form an oval shaped patty of about 2-3 tbs of the filling, and place in the center of egg roll wrapper, turned on an angle to make a diamond shape. Moisten the outer edges of the egg roll wrapper with water lightly with your fingers, and fold the bottom corner over the filling. Next fold the right corner in and press to seal, then fold the left corner in and press to seal, and roll forward until top corner is pressed onto egg roll and contents are securely wrapped and sealed. Repeat until all 40 wrappers are filled and sealed (if using Nasoya, there is also a diagram of instructions for rolling on the packaging). Remove the rolled eggrolls to a large cookie sheet or tray as you go. 7. Heat about 2-3 inches of canola oil in a wide, deep frying pan over medium-high heat for about 5 minutes, or until shimmering. 8. While oil is heating up, place a wire rack set over a cookie sheet nearby for draining the finished egg rolls. 9. Using tongs, carefully place egg rolls into hot oil in batches (careful not to overcrowd pan) and fry 2-3 minutes per side, flipping once. When golden and crispy, remove to a wire rack set on top of a baking sheet and allow to cool (I would not recommend paper towels here, as end result may be soggy). Continue until all egg rolls are fried. 10. Allow to cool 5-10 minutes, slice on a bias if desired, and serve with your favorite Russian dressing- and be the hero at your next football Sunday get together!