reubeneggroll14The Reuben sandwich would have to be on my list of favorite pub foods. Yes I have a list.  You may find this strange, however I have never been able to narrow things down to just one that I like more than all the rest, therefore I have a list.

A while back on a visit to a neighbor hood pub, I was pleased to discover a new appetizer on their menu called Paddy Rolls.  Basically a Reuben sandwich a la egg roll. So after sampling the dish, I added it to my favorites list, and vowed to make some the next time I cooked a corned beef.  Well as luck would have it, I recently found myself in possession of some left over corned beef, so I decided it was the perfect time to try my hand at this dish. I am happy to tell you, they were easy to prepare and absolutely as delicious as the ones I so enjoyed at the pub. I will definitely have to add these to my list of favorite game day treats.

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To prepare Paddy Rolls:

Cooks note: This is a great way to use up some left over corned beef.  Pastrami would also work well if you don’t happen to have corned beef laying around.

  • 1 pound cooked corned beef, diced
  • 2 tablespoon olive oil
  • 2 cups cabbage, diced
  • 1 cup onion, diced
  • ¼ cup carrot, shredded
  • ¼ cup swiss cheese, finely diced
  • 2 tablespoon thousand island dressing
  • Egg roll wraps

Prepare all of the ingredients by dicing or shredding.  Heat a large non-stick skillet over medium high heat.  Pour oil into skillet, when hot add cabbage and onion and cook until onions are translucent.

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Add corned beef and cook stirring occasionally for about 5 minutes or until corned beef is hot.

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Remove pan from heat and transfer mixture into a mixing bowl to cool.  Once room temperature add thousand island dressing and cheese.  Toss to mix.

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Mixture is ready to use, or can be held in a covered container in the fridge for three to four days.  When ready to make Paddy Rolls, heat oven to 400°F, (use convection if you have it).

To assemble,  place about 2 tablespoons of the corned beef mixture in the center of the egg roll wrap and fold into an egg roll.

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Moisten the flap of the wrapper and roll to close. Tip: Mix a bit of cornstarch with water to seal your egg rolls. 

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Place egg rolls flap side down on a lightly oiled baking sheet. Brush lightly with olive oil or spritz with cooking spray.  Be sure to get all sides.  Place in hot oven for 10 – 12 minutes or until wrappers are golden brown.  Transfer to a wire rack to cool slightly before serving.

reubeneggroll12 reubeneggroll13Serve with thousand island dressing and horseradish sauce for dipping.

To prepare Horseradish Dipping Sauce:

  • 2 tablespoons mayonnaise
  • 2 tablespoons ranch dressing
  • 1 teaspoon coarse ground hot horseradish (more if you like it spicy)

Mix all ingredients in a small bowl.  Serve chilled.

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