St. Patty's Reuben Egg Rolls with Dipping Sauce
Egg Rolls Place sauerkraut in a small saucepan with sugar, caraway seed, and red pepper flakes, cooking until all moisture is removed from sauerkraut; reserve and let cool. In a mixing bowl, combine...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kansaslivingmagazine.com.
Cooking tools:
- Oven
- Stove
- Saucepan
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Baking sheet
- Serving platter
- Skillet
- Whisk
- Refrigerator
Ingredients
- 18-20 egg roll wrappers
- 1 ½ - 2 lbs. cooked corned beef, shredded and chopped
- 14 1/2 oz. can sauerkraut, rinsed and drained well
- 1 Tbs. sugar
- 1 tsp. caraway seed
- ½ tsp. red pepper flakes
- 2 cups shredded Swiss cheese
- canola or vegetable oil for frying, or non-stick spray for baking
- 1/2 cup Hellman's mayonnaise
- 1/2 cup plain Greek yogurt
- 2-3 tsp. prepared horseradish, or to taste
- 1/2 tsp. granulated onion
- 3-4 Tbs. chili sauce
- 1-2 tsp. spicy brown mustard
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