The Reuben sandwich would have to be on my list of favorite pub foods. Yes I have a list. You may find this strange, however I have never been able to narrow things down to just one that I like more than all the rest, therefore I have a list. A while back on a visit to a neighbor hood pub, I was pleased to discover a new appetizer on their menu called Paddy Rolls.
Basically a Reuben sandwich a la egg roll. So after sampling the dish, I added it to my favorites list, and vowed to make some the next time I cooked a corned beef. Well as luck would have it, I recently found myself in possession of some left over corned beef, so I decided it was the perfect time to try my hand at this dish. I am happy to tell you, they were easy to prepare and absolutely as delicious as the ones I so enjoyed at the pub. I will definitely have to add these to my list of favorite game day treats.
- 1 pound cooked corned beef diced
- 2 Tablespoon olive oil
- 2 cups cabbage diced
- 1 cup onion diced
- ¼ cup carrot shredded
- ¼ cup Swiss cheese finely diced
- 2 Tablespoon Thousand Island dressing
- Egg roll wraps
- 2 Tablespoons mayonnaise
- 2 Tablespoons ranch dressing
- 1 teaspoon coarse ground hot horseradish more if you like it spicy
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Prepare all of the ingredients by dicing or shredding.
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Heat a large non-stick skillet over medium high heat. Pour oil into skillet, when hot add cabbage and onion and cook until onions are translucent.
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Add corned beef and cook stirring occasionally for about 5 minutes or until corned beef is hot.
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Remove pan from heat and transfer mixture into a mixing bowl to cool. Once room temperature add thousand island dressing and cheese. Toss to mix.
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Mixture is ready to use, or can be held in a covered container in the fridge for three to four days.
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When ready to make Paddy Rolls, heat oven to 400°F, (use convection if you have it).
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To assemble, place about 2 tablespoons of the corned beef mixture in the center of the egg roll wrap and fold into an egg roll.
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Moisten the flap of the wrapper and roll to close.
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Tip: Mix a bit of cornstarch with water to seal your egg rolls.
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Place egg rolls flap side down on a lightly oiled baking sheet.
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Brush lightly with olive oil or spritz with cooking spray. Be sure to get all sides.
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Place in hot oven for 10 – 12 minutes or until wrappers are golden brown.
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Transfer to a wire rack to cool slightly before serving.
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Mix all ingredients in a small bowl.
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Chill in fridge
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Serve with Thousand Island dressing and horseradish sauce for dipping.
This is a great use for left over corned beef. Pastrami would also very work well.