One of the great food categories in the upper Midwest, particularly in communities with Germanic roots, is sauerkraut seasoned with American ingenuity. I discovered this incredibly delicious treat–the ingredients of a Reuben Sandwich encased in an egg roll skin and deep-fried–at a German restaurant in Milwaukee, where it’s offered as an appetizer. I think you should take their cue, and offer it as a pass-around starter at your next dinner party. Or on St. Patty’s Day! This is fusion food I can love!
Makes 8 rolls, good for 8 diners as a pass-around, or 4 diners as a sit-down starter
8 egg roll skins, each about 6 1/2″ x 6 1/2″
1/2 lb. thinly sliced cooked corned beef
1/2 cup sauerkraut
1/4 lb. thinly sliced Swiss cheese
vegetable oil for deep-frying
Russian Dressing for dipping
1. Lay an egg roll skin out on the counter. Take 1/8 of the corned beef, and mold it into a little square at the center of the egg roll that’s about 2″ x 2″. Top it with a tablespoon of sauerkraut. Top that with 1/8 of the Swiss cheese, molded to fit evenly over the 2″ x 2″ package.
2. Dab all of the edges of the egg roll skin with water. Fold the left-hand side of the egg roll skin towards the middle of the skin, partially covering the egg-roll package. Do the same with the right-hand side of the egg roll skin. Now grasp the bottom edge of the egg roll skin (the edge closest to you) and fold it upward toward the center of the skin; the package should now be covered. To finish, grasp the upper edge of the egg roll skin (the edge furthest from you), and fold it downwards towards the center, over the other egg roll skin edges already at the center. You should now have a neat, stuffed square. With your fingers, press all the edges of the square, pinching layers of egg roll skin together. If desired, crimp edges with a fork to make a decorative pattern. Repeat until 8 Reuben Rolls are made. Reserve.
3. Pour oil in large saucepan, or frying vessel, to a depth of about 2 inches. Heat oil to 350 degrees. When it’s hot, drop Reuben Rolls into the oil–working in batches if your frying vessel won’t accommodate all 8 at once. Cook each roll until golden-brown on the outside, turning a few times (about 3-4 minutes.) Remove rolls and place on paper towels. Serve immediately, with Russian Dressing on the side.
Photo credit amazingpinterestworld.blogspot.com