Recipe Background
Irish Egg Rolls blend corned beef, Swiss, and sauerkraut for a crunchy, memorable bite.
I first stumbled upon the joy of fusing traditions on a balmy evening before my parents' milestone wedding anniversary. Every year, they hosted a gathering packed with nostalgia and a dash of humor. I wanted to bring something new to the table without veering too far away from my family’s heritage. With a surplus of corned beef in the fridge and a recent obsession with homemade Russian dressing, inspiration struck. I decided to marry these flavors into one unforgettable bite. While rummaging through the pantry, I discovered a pack of egg roll wrappers begging to be the vessel for this culinary experiment.
I mixed softened cream cheese with my well-crafted Russian dressing and a dash of horseradish to give it a tiny kick. Into this concoction went chopped corned beef, shredded Swiss cheese, and well-drained sauerkraut, creating a harmonious blend. Ensuring everything stayed inside the crispy rolls was an art I honed, using just a touch of water to seal the wrappers with precision. It was crucial to drain the sauerkraut properly, allowing the final product to maintain its crunch without becoming soggy.
Frying them in batches was therapeutic, as the scent filled the kitchen and brought curious guests peeking in. Seeing the egg rolls turn golden was my cue that a successful surprise lay ahead. As the guests eagerly dipped each roll into extra Russian dressing, murmurs of delight solidified my belief that this was the start of an annual tradition. These little golden treasures now grace the table every anniversary, a testament to blending old comforts with new twists.
Ingredients
- 4 ounces cream cheese softened
- 3 tablespoons Russian dressing plus more, to taste, for serving
- 1 tablespoon prepared horseradish
- 3/4 pound corned beef sliced and chopped
- 1 1/2 cups Swiss cheese shredded
- 1/2 cup sauerkraut drained
- 2 tablespoons chives freshly chopped, plus more, to taste, for garnish
- 16 egg roll wrappers
- water to taste
- vegetable oil to taste
Directions
- In a large bowl, add the cream cheese, 3 tablespoons of the Russian dressing, and the horseradish and stir to combine.
- Add the corned beef, the Swiss cheese, the sauerkraut, and 2 tablespoons of the chives to the cream cheese mixture and fold to combine.
- On a flat, clean surface, lay out 1 of the egg roll wrappers in a diamond shape.
- Add 2 tablespoons of the corned beef mixture in the center. Fold up the bottom half and the sides of the egg roll wrapper, then gently roll and seal the seams with a couple drops of the water.
- Repeat the filling and folding process with the remaining ingredients.
- In a large, deep-sided skillet over medium heat, add 1-inch of the vegetable oil and heat until it starts to bubble.
- Working in batches, add the egg rolls to the oil and fry until golden, about 1 minute per side.
- Transfer the fried egg rolls to a paper-towel-lined plate to drain and slightly cool.
- Serve the egg rolls warm with the extra Russian dressing and garnished with the extra chives.
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