Photo by Mark H. Anbinder
Sauerkraut Egg Rolls
Sauerkraut Egg Rolls, sometimes also called Reuben Egg Rolls, are served as appetizers in many German Restaurants. Or, we most often see them being sold at County Fairs and the picnics of the Catholic Churches.
This is a free-flowing kind of recipe. We give you some options below, but just throw in whatever you like and it will probably taste good.
Sauerkraut Egg Rolls
Ingredients
- Sauerkraut – drained
- Mayo (or Thousand Island Dressing)
- Swiss Cheese – shredded (or Mozzarella or Monterey Jack)
- Egg Roll Wrappers (Wonton Wrapper can be used for smaller rolls)
- Oil for Frying
- Honey Mustard for Dipping (Gottcha covered! Click this link for our recipe for The Best Honey Mustard You’ve Ever Tasted)
Optional —
- Corn Beef — chopped or shredded (makes a Reuben Egg Roll)
- Bacon (Ummmmmmmmm….Bacon!)
- BBQ Pork
- Little Smokey Sausages — chopped
- Anything Else!
Directions
- Mix sauerkraut, mayo and cheese together until you get a good “not-too-dry/not-too-wet” sort of mixture.
- Spoon a nice healthy amount onto an egg roll wrapper and fold as described on the package. (Okay, MOST packages of egg roll wrapper show us how to do it. If yours for some reason doesn’t, just “Google” “How to Roll and Egg Roll” and you’ll get all the info you could ever want.
- Check that the oil is hot. Test with a small piece of egg roll or wonton skin –if the skin bubbles immediately when dropped into the hot oil, it is ready.
- Drop in 2 to 3 rolls at a time. DON’T do too many or you will quickly get overwhelmed. Ask me how I know.
- Remove the rolls when they start to brown — usually about 1 to 1 1/2 minutes.
- Drop in the next batch.
- Drain on a paper towel and serve immediately. These DO NOT store or travel well. Ask me how I know. 😉
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The photo of Sauerkraut Egg Rolls is by Mark H. Anbinder and is used by permission under the Creative Commons Attribution-NonCommercial-ShareAlike 2.0 Generic (CC BY-NC-SA 2.0) License. Additional Information Courtesy of Wikipedia and is used by permission.