Rubenesque Egg Roll Grande

Introduce

Chef :

Maggie Conlon Martin

Rubenesque Egg Roll Grande

Sister Dee-Dee and I became obsessed with egg roll food truck that comes to town once or twice a month. They have loads of delicious fillings, and I was impressed that they slice them lengthwise so they're easy to sauce and eat. Also didn't previously know there are extra-large egg roll wrappers than the regular size we find at the grocery store. We found extra-large SPRING ROLL wraps at the Asian market, so used those; but would have preferred egg roll wrappers. Only complaint with the egg roll food truck is their price; $50+ for the two of us!! So we decided to have a go at making our own.

Ingredient

-inch egg roll wrappers

Cooking instructions

* Step 1

Drain your sauerkraut well, removing as much liquid as possible.

* Step 2

Rough chop the corned beef. In a deep skillet, begin heating about 3 inches of peanut oil to 350°F.

* Step 3

Lay out an egg roll wrapper so the points are top & bottom, left & right. Place a good amount of corned beef (I used about 4 oz.) in the center (horizontally) with about 2 inches on the left and right uncovered (see photos). Top with cheese and sauerkraut (I used about 3 oz.).

* Step 4

Bring the bottom point of the wrapper up and over the filling. Moisten the left & right points with water and fold over the filling. Moisten all edges of the top of the wrapper with water, and roll tightly to close.

* Step 5

When the oil has reached 350°F, add the egg roll, seam side down, and fry until golden brown, turning if necessary. Mine cooked for about 4 minutes. Remove and allow to cool for about 5 minutes on a cooling rack. With a sharp knife, slice in half lengthwise.

* Step 6

Top with brown mustard or your favorite condiment. They reheat very well in an air fryer. When I make them for the freezer, I first fry them about halfway, drain, cool, and tightly wrap (individually) in plastic wrap. If you par-fry the ones for the freezer, they'll cook up crispy just using the air fryer.