Lunchbreak: Timothy O’Toole’s rueben eggrolls
Timothy O’Toole’s Pub
622 N. Fairbanks Court
5572 Grand Ave.
Timothy O’Toole’s Rueben Eggrolls
2 cups of cooked corned beef, diced
1/2 cup of cooked sauerkraut
4 slices of Swiss cheese, diced
spring roll wrappers
1 egg, beaten
2 cups of canola oil
Thousand Island Dressing
Heat your oil to 350 degrees. During this time, make the eggrolls. Begin by adding the corned beef, sauerkraut, and Swiss cheese to a large bowl and mix until everything is nicely combined. Lay a wrapper with the points of the wrapper facing you, like a diamond. Take about 3-4 Tablespoons of the mixture and place it on the wrapper, closest to you. Fold over, and tuck the mixture in, a bit tightly, and continue to roll until you have a few inches of the wrapper exposed. With a pastry brush, brush on the beaten egg, fold over the remaining edges, and properly seal. Repeat until all of the eggrolls are finished. Carefully add about four of the eggrolls into your heated oil and fry for about 6-8 minutes, or until golden brown. Remove the eggrolls with some tongs, draining as much of the oil as possible, and allow to cool in a paper-lined strainer. Repeat with the remaining eggrolls.
To serve, slice them in half on a bias with side of thousand island dressing.