More About This Recipe
St. Patty’s Day is known for a few things. Green beer, for one. But it’s probably better known for corned beef and cabbage. It’s the classic St. Patty’s Day meal—and with good reason.
If you don’t feel like making the whole spread though, these little Reuben egg roll appetizers have all the same flavors and are really easy to make!
You only need a few ingredients. Get good corned beef from your deli and have them slice it thin. Then you just need some fresh cabbage and Swiss cheese.
Working with one egg roll wrapper at a time, add half a slice of Swiss cheese, some corned beef, and a small handful of fresh green cabbage. While sauerkraut is the classic Reuben topping, I think it makes the egg rolls too soggy, so stick with fresh cabbage.
Then dip your fingers in some water and run it around the edge of the egg roll wrappers, and roll the egg roll up like a burrito!
Repeat with all egg rolls and transfer them, seam-side down, to a baking sheet lined with parchment paper.
Next, brush all the egg rolls with olive oil so they crisp up nicely in the oven.
Bake these beauties for about 20 minutes at 400ºF. Turn them once halfway through. The finished egg rolls should be crispy and golden brown.
A drizzle or dip in Thousand Island dressing is a must!
Nick thinks even a leprechaun would love these! Check out his blog, Macheesmo, and follow him on his Tablespoon profile.