Makes 12 rolls
Spice up your next party with these easy, newfangled eggrolls, a sort of deli fusion: the filling for a Reuben sandwich in a crisp, light shell.
½ cup finely chopped deli corned beef (about 2½ ounces)
6 tablespoons roughly chopped drained sauerkraut
¼ cup shredded Swiss cheese (about 1 ounce)
¾ cup regular or low-fat mayonnaise
3 tablespoons pickle relish or mild chow chow
2 tablespoons ketchup
Up to 1 tablespoon minced drained pickled jalapeño rings
12 fresh rye bread slices, preferably seeded rye (about 1¼ ounces per slice)
About 2 cups canola oil
1. Combine the corned beef, sauerkraut, and cheese in a large bowl. Set the filling aside.
2. Mix the mayonnaise, relish, ketchup, and minced jalapeño in a small serving bowl until uniform. Set the dip aside as well.
3. Cut the crusts off the bread slices. On a clean, dry work surface, use a rolling pin to roll each one to a flattened square, less than ¼ inch thick, but not larger than the original slice, just very compressed.
4. Put a small bowl of water near your work space. Place about 1½ tablespoons of the corned beef filling in the middle of one piece of flattened bread. Using clean fingers, dip them in the water and moisten the four edges of the bread. Fold the bread square crosswise in half, thus surrounding the filling. Press the edges firmly together to seal. Set aside and make 11 more filled rolls.
5. Pour enough oil into a 10-inch round high-sided skillet or sauté pan to make a depth of about 1 inch. Clip a deep-frying thermometer to the inside of the pan, set it over medium heat, and bring the oil up to 350°F.
6. Fry two or three of the rolls at a time, turning once, until golden and crisp, about 2 minutes per batch. Transfer to a wire rack and continue frying more. Serve with the dip on the side.