Pastrami Reuben Egg Rolls
User Reviews
5
Pastrami Reuben Egg Rolls
Description
This recipe starts by squeezing excess liquid from sauerkraut to avoid soggy wrappers. Pastrami (or corned beef) is chopped and combined with Swiss cheese, light mayonnaise, ketchup, Worcestershire sauce, horseradish, and seasonings to replicate Reuben sandwich flavors. The filling is placed onto egg roll wrappers, which are sealed with water and folded into neat, compact rolls.
The rolls are then air-fried, baked, or pan-fried until crisp and golden. The preparation ensures the outer wrapper crisps evenly while keeping the inside warm and richly flavored. These egg rolls can be served immediately with a side dressing or hot sauce for dipping, providing a handheld version of the popular deli sandwich.
The recipe emphasizes controlling moisture in the sauerkraut and using oil spray or gentle frying to achieve an even, crunchy exterior. The combination of sharp Swiss cheese, tangy kraut, and savory pastrami within a crispy shell delivers a contrast of textures and tastes typical of Reuben sandwiches but in a portable form.
Ingredients
- 1 1/2 cups sauerkraut
- 1/4 cup mayonnaise light
- 8 egg roll wrappers
- 2 tablespoons ketchup
- 6 ounces pastrami (chopped (or corned beef))
- 1/2 teaspoon Worcestershire sauce
- 1 cup swiss cheese I like Jarlsberg, shredded, reduced fat
- 1/2 teaspoon horseradish
- small bowl water (for sealing)
- hot sauce I used Frank’s Red Hot, dash of
- olive oil spray form
- 1/2 tablespoon lemon juice fresh
- 1/4 teaspoon onion powder
- Pinch kosher salt
Instructions
- With a clean kitchen towel, squeeze excess liquid from sauerkraut. Set aside.
- Preheat air fryer to 370 degrees F.
- Bake 400F in a preheated oven 12 to 16 minutes, flipping halfway.
- Place 1 egg roll wrapper on a clean, dry work surface with corners positioned like a diamond.
- Spray all sides of the egg rolls with oil and rub with your hands to evenly coat.
- From frozen, 375F 18 to 20 minutes, flipping halfway.
- Add ¾ ounce (2 tablespoons) pastrami, 2 tablespoons cheese and 2 tablespoons sauerkraut on the bottom third of the wrapper.
- Cook egg rolls in batches for 10 minutes, turning halfway or until golden brown and crisp.
- Carefully lift the bottom point nearest to you and wrap it around the filling.
- Meanwhile, combine dressing ingredients in a small bowl.
- Dip your finger into a small bowl of water and run it along the edges of the wrapper.
- Serve immediately with dressing on the side or drizzled on top.
- Fold the left and right corners in toward the center and continue to roll into a tight cylinder.
- Repeat with remaining filling and wrappers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 2eggrolls & 1T sauce | |
| Calories | 360kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 23g | 46% |
| Fat | 9.5g | 15% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 50mg | 17% |
| Sodium | 1297mg | 54% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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