I’m just curious.
Do you ever want to take your very favorite recipe and turn it into something else?
For example, Reubens (My very favorite sandwich). I know it’s almost St. Patty’s Day – so how fun would it be to transform the typical Reuben sandwich into a handheld party appetizer?
Pretty damn fun.
And delicious as hell, in my opinion.
Snake River Farms sent me a corned beef brisket to try, and let me tell you.
This is not your typical corned beef. It’s just as freakin’ exquisite as the rest of the stuff I’ve tasted from them. They DO NOT disappoint. Have you seen the steaks they sent me? Drop everything you’re doing and look at this.
I shared some of these eggrolls with friends at work and they didn’t even ask for the Thousand Island dip that I made – They said that the flavor was so good without it.
Reubens aren’t the only thing you can do with this exquisite thing. Go here, here and here to see more corned beef goodness.
Here’s your printable!
- Eggroll wrappers
- 1 2 lb corned beef brisket (with seasoning), cooked and shredded (I cooked mine in a slow cooker on low for 10 hours with nothing but 1/2 cup water and the seasoning that came on it)
- 16 oz can sauerkraut
- 1 lb swiss cheese, sliced thin
- Canola oil
- Thousand Island dressing, for dipping
- Brush the edges of eggroll wrappers with water.
- Add a tbsp each of corned beef, sauerkraut and swiss cheese to each wrapper and roll in eggroll fashion.
- Cover with damp paper towel until ready to cook.
- Heat oil in a skillet over medium heat and add egg rolls, turning after about 2 minutes.
- Cook for another two minutes and remove from heat.
- Serve with Thousand Island dressing.
This post was sponsored by Snake River Farms. All opinions are mine.