Sometimes when unexpected things come together, the combination results in an incredible creation. Irish Egg Rolls unites the best of two cuisines to make a surprisingly delicious treat. What you love about a Reuben—the savory corned beef, the tangy sauerkraut, and spicy horseradish combination—is rolled up and fried to a golden crisp in a versatile egg roll wrapper for the perfect flavor bite combination. When dipped in Russian dressing, all the tradition of these Irish Egg Rolls comes shining through. Whether you made them ahead for the perfect party appetizer or for a great small dinner, you just rolled up an amazing hunger-buster for your family and friends! And that’s a wrap on hungry bellies!
Ingredients
- 4 ounces cream cheese, softened
- 3 tablespoons Russian dressing, plus more, to taste, for serving
- 1 tablespoon prepared horseradish
- 3/4 pound corned beef, sliced and chopped
- 1 1/2 cups Swiss cheese, shredded
- 1/2 cup sauerkraut, drained
- 2 tablespoons chives, freshly chopped, plus more, to taste, for garnish
- 16 egg roll wrappers
- water, to taste
- vegetable oil, to taste
Directions
Step 1 –In a large bowl, add the cream cheese, 3 tablespoons of the Russian dressing, and the horseradish and stir to combine.
Step 2 –Add the corned beef, the Swiss cheese, the sauerkraut, and 2 tablespoons of the chives to the cream cheese mixture and fold to combine.
Step 3 –On a flat, clean surface, lay out 1 of the egg roll wrappers in a diamond shape.
Step 4 –Add 2 tablespoons of the corned beef mixture in the center. Fold up the bottom half and the sides of the egg roll wrapper, then gently roll and seal the seams with a couple drops of the water.
Step 5 –Repeat the filling and folding process with the remaining ingredients.
Step 6 –In a large, deep-sided skillet over medium heat, add 1-inch of the vegetable oil and heat until it starts to bubble.
Step 7 –Working in batches, add the egg rolls to the oil and fry until golden, about 1 minute per side.
Step 8 –Transfer the fried egg rolls to a paper-towel-lined plate to drain and slightly cool.
Step 9 –Serve the egg rolls warm with the extra Russian dressing and garnished with the extra chives.
