St. Patty's Day Special: Reuben Egg-rolls!

St. Patricks Day FunHappy 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

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’,
Chef Alli


**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News, March 2016. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible!

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”



Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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