Chef Robert Lewis, The Happy Diabetic, has combined his love for delicious food creations with inspiration from the critically acclaimed and award-winning show, Downton Abbey. This blog is not directly affiliated with the PBS show Downton Abbey.
Enjoy and Free Bates!
Sunday, March 17, 2013
The Crawley family chauffeur, he inspires Reuben Egg Rolls and Dipping Sauce
This is Tom's Favorite St, Patty's day snack
Lets put it together
This irresistible twist on the classic Reuben sandwich features crisp egg roll wrappers stuffed with tender corned beef, tangy sauerkraut, creamy Swiss cheese.
Dip them in homemade Spicy Thousand Island and horseradish sauce.
What's in it?
For the Egg Rolls:
About 25 egg roll wrappers
1 1/2 to 2 pounds cooked leftover or sliced deli corned beef
2 packed cup sauerkraut, I like the jared style
1 1/2 cups shredded Swiss cheese
2 teaspoon caraway seed
2-3 inches canola oil in a high-sided, heavy-bottomed pan
For the Thousand Island Dressing:
1/2 cup lowfat yogurt
1/4 cup mayonnaise
1/4 cup sweet pickle relish
1/4 cup minced sweet onion
3 tablespoons ketchup
1 tablespoon of horseradish
Lets put it together
The Thousand Island Dipping Sauce:
Whisk to combine all of the dressing ingredients. let it rest in the refrigerator.
The Reuben Egg Rolls...of LOVE
Place the sauerkraut in a colander and rinse over the sink. Squeeze, squeeze and squeeze as much liquid from the sauerkraut as you can, then coarsely chop very fine. Put this in a large mixing bowl.
Coarsely chop the corned beef, no large pieces. Transfer the corned beef to the mixing bowl with the chopped sauerkraut, add the shredded Swiss cheese and the caraway seed (if using.) Use your hands to toss the ingredients together so that everything is evenly combined.
Place a single egg roll wrapper with one point facing toward you and one away. Dip your finger in the bowl of water and moisten the two edges farthest away from you. Scoop 1/4-cup of the corned beef filling onto the egg roll wrapper just slightly closer to you than the center of the wrapper. Simply roll the skin tightly. Try to avoid holes in the wrapper as they can cause leaking melted cheese and therefore splattering during the frying process. Gently press the final edge to help seal it and lay it on the clean pan you prepared for it. Repeat until the filling is used up.
Lets Bake the egg Rolls
Preheat the oven to 400°F. Spray both sides of the finished egg rolls with non-stick cooking spray and lay them -not touching- on a baking sheet. Bake until the wrappers are golden brown and the Swiss cheese is melted inside. While these are definitely best hot, they are also good at room temperature.