MINNEAPOLIS-- The Reuben Egg Roll is just one of the many creative offerings of Minneapolis Rye Delicatessen and Bar.
Here's Chef David Weinstein's recipe for a new twist on a traditional favorite.
20 Eggroll wrappers
1 lb. Rye Delicatessen & Bar Corned Beef
30 oz. Sauerkraut
3 oz Swiss Cheese
20 oz. Sriracha-Russian Sauce
I egg yolk
Canola or Grapeseed oil
Beat egg and egg yolk to make an egg wash. Drain as much liquid as possible from sauerkraut.
Each eggroll should contain 1.5 oz. sauerkraut, .75 oz. sliced corned beef, and small slice of swiss cheese. Wrap each eggroll and egg wash corners of wrap to seal. Fry in 350 degree oil
for about 3 minutes or until golden brown. Serve hot with side of Sriracha-Russian dipping sauce.
Sriracha - Russian Sauce
2.5 cups Mayonnaise
½ cup Chili Sauce
5 tsp. Worcestershire Sauce
1/3 cup Dill Pickles minced fine
1/3 tsp. White pepper
½ tsp. Kosher salt
¼ cup Sriracha sauce
Combine ingredients and store refrigerated.
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