Cayenne Crush olive oil ·
Horseradish Mustard ·
Iron Fish honey ·
Iron Fish Honey vinegar ·
Meat and Poultry ·
SELECT Medium olive oil ·
Reuben Egg Rolls
Reuben Egg Rolls
Meat and Poultry
Ingredients
- 4 oz. cream cheese, softened
- 3 tablespoons dressing (below)
- 1 tablespoon Horseradish mustard
- 3/4 lb. sliced corned beef, chopped
- 1 1/2 cups shredded Swiss cheese
- 1 cup sauerkraut, drained
- 2 tablespoons freshly chopped chives
- 16 egg roll wrappers
- Fustini's Medium SELECT olive oil
- 1 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 2 tablespoons ketchup
- 1 tablespoon Fustini's Iron Fish Honey vinegar
- 2 teaspoons Fustini's Cayenne Crush olive oil
- 1 tablespoon shallot, minced
- 1 tablespoon jalapeno pepper, seeded and minced
- 1 tablespoon Iron Fish honey
Directions
- In a medium bowl, mix together cream cheese, dressing, and horseradish mustard. Fold in corned beef, Swiss, sauerkraut, and chives.
- Set an egg roll wrapper in a diamond shape in front of you and spoon 2 tablespoons (max) of Reuben mixture in the center. Fold up the bottom half and sides, then gently roll, sealing the seam with a couple of drops of water. Drizzle olive oil into a baking dish and roll the egg rolls around to coat. Repeat with the remaining filling and wrappers.
- Preheat an air fryer to 400 degrees F. Working in batches, place in the fryer basket and cook for 8 minutes, turning and cooking for another 4-5 minutes. Repeat with remaining egg rolls. Serve warm, with Russian dressing for dipping. Alternatively: Bake at 375 degrees until golden brown, 25 - 30 minutes.
- Mix all ingredients together and refrigerate until ready to use.
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