The 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.
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.
Add corned beef and cook stirring occasionally for about 5 minutes or until corned beef is hot.
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.
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.
Moisten the flap of the wrapper and roll to close. Tip: Mix a bit of cornstarch with water to seal your egg rolls.
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.
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.