Happy St. Patrick’s Day!!! This holiday is near and dear to my heart since the incredible Big Daddy Patty was born ON St. Patrick’s day with RED HAIR! His poor Momma had no choice but to call him Patrick, and now he’s my very own lucky charm! To celebrate St. Patrick’s Day, I am sharing a yummy dish that uses some classic Irish flavors but with a modern twist. Filled with corned beef, saurkraut, and swiss cheese, these delightful little REUBEN EGG ROLLS will make you forget all about that elusive pot of gold and instead will have you dipping all day in a pot of horsey sauce!
On WIBW this morning, Matt and Mindy Young from Lancaster were the lucky ones who got to share these yummy eggrolls with us. At Young Farms they raise crops, beef cattle, sheep, and more, so they are well-versed in Kansas Agriculture which makes them the perfect extension agents in nearby counties where they help to educate community members about the benefits of local farming and agriculture! Extension programs present useful information related to agriculture, home economics, youth development, family life, business and economics, healthy living, and much more. They take programs to schools, gardens, community centers, and other places. That’s what I love about Kansas agriculture- we’re all working together to build our economy and put delicious food on your tables!
Reuben Egg Rolls with Horsey Dipping Sauce
18-20 egg roll wrappers
1 ½ – 2 lbs. cooked corned beef, shredded and chopped
14.5 oz. can sauerkraut, rinsed and drained well
1 Tbs. sugar
1 tsp. caraway seed
½ tsp. red pepper flakes
2 cups shredded Swiss cheese
canola or vegetable oil for frying, or non-stick spray for baking
Place sauerkraut in a small saucepan with sugar, caraway seed, and red pepper flakes, cooking until all moisture is removed from sauerkraut; reserve and let cool.
In a mixing bowl, combine corned beef with cooled sauerkraut and cheese. Set up a work station with the bowl of corned beef/sauerkraut mixture, egg roll wrappers, a small bowl of water, and a baking sheet or platter. Place a single egg roll wrapper onto your work surface (one point toward you) and moisten the edges with a bit of water; place approx. 4 Tbs. (1/4 cup) of prepared filling onto the center of the egg roll wrapper, using your fingers to slightly compact the filling together. Lift a corner of the egg roll wrapper and fold it up over the filling, then fold in each of the two points on either side of the filling towards the center over the filling. Roll the egg roll away from you towards the final point, until the egg roll is a tightly wrapped package. Press the final edge tightly to ensure the filling stays inside, then place onto the platter while you make the remainder of the egg rolls.
To Bake: Preheat oven to 375 degrees F. Place prepared egg rolls onto a greased baking sheet, separating completely, then spray with nonstick spray. Bake, uncovered, on center rack of oven for approx. 15-20 minutes, or until egg rolls are golden brown and hot throughout.
To Fry: In a large skillet over medium high heat, add oil until 2-3 inches deep; heat oil to 350 degrees F. When oil is hot, add prepared egg rolls, a few at a time, frying for 3-4 minutes per side, or until golden brown and hot throughout.
Serve with Horsey Dipping Sauce! DO NOT SKIP THE SAUCE!!!
Horsey Dipping Sauce
½ cup Hellman’s mayonnaise
½ cup plain Greek yogurt
2-3 tsp. grated horseradish (not cream-style), or to taste (I use more than that because I love horseradish!)
¼ cup sweet pickle relish
½ tsp. granulated onion
3 Tbs. chili sauce
1 tsp. spicy brown mustard
Combine all ingredients in a small bowl and whisk together; refrigerate until ready to use.
Chef Alli KitchenSmack: If you want your corned beef to look beautiful on your plate, instead of a big pile of shredded mess, wait until it has cooled down before you cut it. Then it slices perfectly and looks Oh so nice!
Now You’re Cookin’,