Mader's Reuben Rolls
cup Thousand Island dressing
1/4 cup Dusseldorf mustard
2 tablespoons wine vinegar
1 teaspoon plus 1/4 cup minced onion (divided)
1 teaspoon minced garlic
Dash of Worcestershire sauce
Dash of hot pepper sauce
8 ounces corned beef (ground or shredded)
6 ounces shredded Swiss cheese
1/2 cup sauerkraut, rinsed and drained
12 to 15 egg roll wrappers
Make dipping sauce by combining dressing, mustard, vinegar, 1
teaspoon minced onion, the garlic, Worcestershire sauce and hot
pepper sauce. Set aside.
To make rolls: Combine corned beef, cheese, sauerkraut and remaining
1/4 cup onion and mix well. Place about 2 tablespoons of the mixture
in the center of an egg roll wrapper. Roll up as directed on
package, sealing edges with a little water.
Deep-fry rolls in 2 to 3 inches of vegetable oil, heated to 325 to
350 degrees, until golden brown, about 3 to 4 minutes, turning to
brown evenly. When done, remove from oil with slotted spoon and
drain on paper towel. Serve with dipping sauce.
Makes 12 to 15 rolls.
Mader's German Restaurant, 1037 N. Old World 3rd St. Milwaukee, WS.
and JS Online