Reuben Poppers

They say that great minds think alike – and fools seldom differ – but sometimes, my husband scares me!

It’s been probably a year since I last made these. Today at the grocery store, I spontaneously decided to make these for supper. Didn’t say a word to my husband about it, thought it would be a nice surprise for him.

Well, as soon as he came home and saw the ingredients laid out, his jaw dropped, and he started laughing. As it turns out, his boss had a Reuben sandwich for lunch today, which led to a discussion about these Reuben poppers. Hubby explained the whole thing to his boss… I guess when he goes to work tomorrow, he’ll have both the recipe AND photos to share as well!

He is a VERY happy man tonight!

8 egg roll wrappers
8 oz sauerkraut, well drained
8 oz corned beef deli meat
8 oz Swiss Cheese, grated

Thousand Island dressing, for dipping

Preheat your deepfryer to 375 / “high” setting.

Lay 1 egg roll wrapper flat on your workspace. Using a pastry brush (or just your fingers!), brush a bit of water around the entire edge of the wrapper – about a 1″ border.

Spread about 1/8 of the sauerkraut in a single column, in the middle of the wrapper. Make sure to avoid the 1″ border on either end of the sauerkraut row.

On top of the sauerkraut, layer 1/8 of the corned beef, then top with 1/8 of the swiss cheese, again avoiding the wet border.

Fold one side of the wrapper across the filling layers, pressing down to the other side of the wrapper. The water will “glue” the wrapper to itself.

Working carefully from the middle of the roll, carefully press any extra air / moisture from the filling, out of the open edges.

Once all of the air is out, fold the edge of the wrapper around the roll, sealing it down. If there is any air after this step, again, push it out the sides.

Press down the 2 edges, wet the tops of the edges, and fold them over themselves to form a better seal. Press down firmly on the edges, and you’re good to go!

Carefully add finished rolls to your deep fryer in small batches of 2-3 rolls at a time. Fry for 2-3 minutes, flipping halfway, or until browned to your liking. Remove rolls to paper towels.

Serve with Thousand Island dressing for dipping!

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