Game Day - Reuben Spring Rolls

by - September 29, 2017

Friyay!  And an extra special Friyay for me, I'm celebrating my 34th birthday!
How crazy, one second I was 21 and just like that I'm heading down the runway towards 40.
Tonight I am headed to out for sushi with my immediate family.  The place we're going has oysters (yum) and has incredible, creative sushi.  To say I'm excited is an under statement.  I am going to eat so much.  I'm not huge on being the center of attention and really could do without celebrating my birthday, I just love going out for great dinners with my family, having fun, laughing, eating and drinking.  That's the bee's knees to me.

Speaking of eating, I made Reuben Spring Rolls for the Eagles (football) game this past Sunday and they were amazing.  K thought we wouldn't eat them all, but we did, of course.  It's a pretty easy recipe, minimal ingredients, some which are already in the fridge, which makes for less planning.

1/2 lb corned beef
About 1/4 lb Swiss cheese (a little more is good too)
Wonton wrappers
2 tbsp ketchup
2 tbsp mayonnaise
2 tbsp Greek yogurt
2 tbsp relish

I started by chopping up my sliced corned beef and sliced Swiss cheese into little 1/2 inch cubes and tossing them together in a mixing bowl.  While I was doing this I had the oven preheating at 400 degrees.

Can you spy Bella watching me eagerly.  She's always watching me cook!

I then brushed the wonton wrappers with water.  I soaked them pretty good on both sides to ensure that they would stick together.  You can also try using egg whites in place on the water, although I did not test that.  I added about a teaspoon of the corned beef and Swiss mixture to the center of the wonton wrappers and rolled them up burrito style, tucking in the ends.  Once they were fully wrapped, I dabbed a little more water around the folds for good measure. I assembled and baked them on a large baking pan lined with parchment paper, I imagine tin foil would work as well.  They were not perfect little bundles, some of them ripped a little and some were packed to the gills, but once they baked they seemed to fix they're own problems.  So don't worry if they are a little messy.

Once my tray was filled (22 wontons fit on my first tray) I put them in the oven for ten minutes and then flipped them over and sent them back in to bake for another ten minutes.  While they baked I made the dipping sauce which is basically Russian or Thousand Island dressing.  I think the difference is the level of tanginess or sweetness.

I mixed the ketchup, mayonnaise, Greek yogurt and relish together until they were blended and pinkish in color.  I suggest that you taste the sauce as you're mixing and add more of an ingredient that you prefer to be the boldest.  I ended up adding another tablespoon of relish and ketchup.  We had no leftovers, not even the sauce.

Go Eagles!
Thank you for stopping by and have a lovely weekend!

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