Love serving these as they always are a hit! Foolproof!
Discover the culinary delight of Baked Reuben Egg Rolls, a fusion of flavors that will tantalize your taste buds. This article provides a detailed guide to creating this delectable dish, offering insights, tips, and a touch of expertise to elevate your cooking experience.
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Ingredients:
| INGREDIENTS | QUANTITY |
|---|---|
| Egg roll wrappers | 8 |
| Deli-sliced corned beef | 1/2 pound |
| Sauerkraut (drained and patted dry) | 1 cup |
| Swiss cheese (shredded) | 1 cup |
| Russian dressing | 1/2 cup (plus extra for dipping) |
| Cooking spray | For greasing the foil tray |
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C) and generously grease a tin foil tray with cooking spray.
- Prepare Filling: Lay an egg roll wrapper on a clean surface. Place a heap of deli-sliced corned beef in the center, topped with sauerkraut and a sprinkle of shredded Swiss cheese.
- Add Russian Dressing: Drizzle a small amount of Russian dressing over the filling.
- Fold and Seal: Fold the bottom corner of the egg roll wrapper up over the filling. Tuck in the sides and roll tightly to close. Seal the edge with a bit of water if needed.
- Arrange in Tray: Place the rolled egg roll, seam side down, in the greased tin foil tray. Repeat the process with the remaining wrappers and filling.
- Spray and Bake: Lightly spray the tops of the egg rolls with cooking spray. This helps achieve a golden, crunchy texture. Bake for 10-15 minutes, or until the wrappers are golden and crisp. Keep an eye on them to avoid burning.
- Cool and Serve: Remove from the oven and let the Baked Reuben Egg Rolls cool for a couple of minutes. Serve with a side of Russian dressing for dipping.
Enjoy these delightful Baked Reuben Egg Rolls, perfect for a tasty snack or appetizer!
