Reuben-Inspired Crispy Delight: Pastrami Swiss Egg Rolls
Who can resist a delightful culinary twist on a classic sandwich? Transform the beloved flavors of a Reuben into easy-to-eat, hand-held delights with these Pastrami Swiss Egg Rolls. Perfectly crispy on the outside and oozing with rich, savory flavors on the inside, these egg rolls strike the ideal balance between indulgence and convenience. They're not just any appetizer—they're a crowd-pleaser, perfect for game nights, dinner parties, or when you're simply in the mood for something extraordinary.
The secret to these delicious egg rolls lies in the combination of their textures and flavors. With crunchy sauerkraut balancing the saltiness of Swiss cheese and savory pastrami, every bite is a symphony of taste. For optimal flavor, use high-quality pastrami or corned beef—preferably from a trusted local deli. Great cheese is crucial, as well, so opt for Swiss cheese that melts to a creamy texture, enveloping the sauerkraut and pastrami harmoniously.
Before you begin rolling, ensure your sauerkraut is drained thoroughly, squeezing out any excess liquid. This ensures your filling is perfectly dry and consistent, preventing the egg rolls from becoming soggy. With careful preparation and mindful rolling techniques, you'll achieve the perfect egg roll every time. Make sure to preheat your sauté pan for even cooking and a perfect golden crunchy texture.
Ingredients
- Offers a tangy crunch that complements the richness of the cheese and meat.
- Melts beautifully, binding the filling together.
- Provides a robust, savory depth to the filling.
- Crispy carrier of the delightful Reuben flavors inside.
- Helps to seal the edges of the egg roll wrappers.
- Ideal for frying, yielding a crisp, golden shell.
- Perfect dipping sauce that adds a sweet and creamy contrast.
Step-by-Step Instructions
Start by draining your sauerkraut thoroughly. A key tip here is to squeeze the sauerkraut dry, ensuring there's no excess moisture. Chop your Swiss cheese and pastrami into small, uniform pieces for even distribution. Combine the sauerkraut, cheese, and pastrami in a bowl, mixing until well-blended.
Lay one egg roll wrapper on a clean work surface with a corner pointing toward you to form a diamond shape. Take ⅓ cup of the prepared pastrami mixture and place it horizontally in the center of the wrapper.
Brush the edges of the wrapper with water to help seal it. Fold the bottom corner up over the filling, then fold in the side corners securely and roll tightly until the wrapper is completely sealed. Repeat with the remaining wrappers and filling until all the egg rolls are prepared.
Preheat your nonstick sauté pan on medium-high heat for 2-3 minutes. Pour in the canola oil, heating it for another 2-3 minutes. Work in batches if needed, adding the egg rolls to the oil and cooking each side for 2-3 minutes until they turn golden brown and crispy. Transfer the cooked egg rolls onto paper towels to drain excess oil.
Arrange the golden, crispy egg rolls on a serving platter. Serve them with a side of 1000 Island dressing for dipping, and watch them disappear at any gathering or meal!
Tips for Troubleshooting if Something Goes Wrong with the Recipe
- If your mixture seems too thick, try finely chopping the cheese and pastrami into smaller pieces to distribute more evenly.
- Keep your work surface dry and avoid overfilling. Use dry hands and apply gentle pressure when rolling.
- Ensure the oil is at the correct temperature—test with a small piece of wrapper first, which should sizzle when ready.
- Check that your oil is hot enough before frying and that you’re not overcrowding the pan.
Ideas for Pairing with the Recipe
Complement your Pastrami Swiss Egg Rolls with delightful sides and drinks that elevate the experience:
- Serve alongside a light, tangy coleslaw to cut through the richness and offer refreshing crunch, or a fresh green salad with a citrus vinaigrette.
- Pair with a crisp, chilled lager or a tangy apple cider that complements the savory richness. For non-alcoholic options, opt for a sparkling elderflower soda or ginger beer for a spicy contrast.
- Finish the meal with a light dessert like lemon sorbet to cleanse the palate.
How to Store Properly
- Store leftover egg rolls in an airtight container in the refrigerator for up to two days to maintain quality.
- Wrap cooled egg rolls individually in plastic wrap, then place in a resealable freezer-safe bag for up to a month. To reheat, bake at 350°F directly from frozen until crispy.
FAQs
Yes, you can prepare the filling a day in advance, store it in the refrigerator, and assemble the egg rolls the following day.
You can use Gruyère or mozzarella for similar melting properties and flavor profile.
Yes, brush them with a little oil and bake at 400°F for 15-20 minutes until golden.
Swap out the pastrami for Portobello mushrooms for a delicious, veggie-packed version.
