You know those lazy Sunday afternoons when you crave something savory, with a bit of a comfort twist? Well, I’ve got just the remedy for you – Baked Reuben Egg Rolls in a Tin Foil Tray. It’s like the classic Reuben sandwich and the egg roll had a delicious baby. The Reuben, with its corned beef, Swiss cheese, sauerkraut, and Russian dressing, brings a touch of that deli favorite, and encasing it in an egg roll wrapper gives you a crispy, shareable treat. As if that’s not enough fusion fun, baking them in a tin foil tray spells minimal clean-up, which, let’s face it, is the dream after a laid-back weekend day.
Pull these beauties out of the oven and watch as they become the star of any casual gathering. I love to serve them with a side of extra Russian dressing for dipping (because, obviously), or with a crisp coleslaw to keep the crunch going. You can also pair them with a fresh green salad to add a refreshing contrast to the rich flavors.
Baked Reuben Egg Rolls
Ingredients
– 8 egg roll wrappers
– 1/2 pound of deli-sliced corned beef, roughly chopped
– 1 cup of sauerkraut, drained and patted dry
– 1 cup of Swiss cheese, shredded
– 1/2 cup of Russian dressing, plus extra for dipping
– Cooking spray, for greasing the foil tray
Directions
