Reuben Egg Roll with Russian Dressing

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Reuben Egg Roll with Russian Dressing

EGG set up-

Set the EGG up for direct cooking, using the plancha, and stabilize at 450 degrees.                 
A deep heavy-bottomed pot ½ gallon of peanut oil



Ingredients
  • 5 egg roll wrappers
  • 1 lb. chopped corned beef
  • 2 cups sauerkraut
  • Cubes of Swiss cheese about 1 lb
  • Russian Dressing
  • 3 tbsp. grapeseed oil
  • Homemade Russian dressing-
  • 1 ⁄4 cup sugar
  • 1 ⁄2 cup ketchup
  • ¼ cup mayonnaise
  • 1 tbsp. horseradish
  • 2 -3 tablespoons lemon juice
  • 1 teaspoon vinegar
  • 1 ⁄2 teaspoon salt
  • 1 ⁄2 teaspoon paprika
  • 1 1 ⁄2 teaspoons celery seeds
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon onion powder
Instructions
  1. Pour the oil on the heated plancha and spread it out evenly using a basting brush or balled up cotton cloth
  2. Lightly grill the sauerkraut on the hot plancha just until it caramelizes
  3. Leave about ½ inch of space from the edge place corned beef, Swiss, and sauerkraut on the egg roll wrapper and then roll them up tightly.

  4. ******This next portion is not meant to be done on an open flame*****

    Over a burner inside heat the oil over medium high heat.

    You are looking for the oil to just lightly simmer, not smoke or rapidly boil.

    Fry the eggrolls for 3-5 minutes

    Serve with Russian dressing over a bed of greens. 

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