Friday, October 5, 2012

Reuben Rolls

By combining elements from this recipe and this recipe and the back of the egg roll package, I've made a healthier version of this pin (by baking, not deep-frying).  I doubled the recipe, but here is the compilation of the instructions I followed:

8 ounces corned beef (ground or shredded)
6 ounces shredded Swiss cheese
1/2 cup sauerkraut, rinsed and drained

1/4 cup onion
12 to 15 egg roll wrappers

Preheat oven to 425°

Combine corned beef, cheese, sauerkraut and 1/4 cup onion and mix well. Place about 2 tablespoons of the mixture in the center of an egg roll wrapper. Roll up as directed on package, sealing edges with a little water.

Lightly brush egg rolls with olive oil, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425° for 10-12 minutes or until golden brown.

And because I just can't follow directions, I used extra sauerkraut since my aunt made it and I invited her over to eat with us.  I also made some with Pillsbury Crescent rolls.  I used the Reduced Fat ones for my stepdad, but it's helpful anyway because they're thinner and easier to work with than the flaky, delicious thick ones.  


  1. Oh, yummmmm! You beat me to them. I'm totally gonna fry mine though. I'm in a fatty phase right now.

  2. lol love it! I wanna hear how delicious they are, then I'll get ambitious enough to be burned. Because let's be honest, I will burn myself if I'm within three yards of hot oil.