Appetizers Using Egg Roll Skins

egg roll skinks can be used to make lots of crunch, delicious appetizer variations

If you are like me,  you are challenged to find quick, tasty and kid-friendly options for family gatherings. When I am designated as the “apps person” here are some quick go-to items that I’ve made over the years–with happy faces all-around!

Reuben Rolls or Rachel Rolls
There are several variations that my family likes, including: a traditional “reuben in a skin”, a version using cole slaw instead of sauerkraut and a “Rachel Roll”.  Prepping for a big gathering? Try a mix n’ match platter!

Prep Time: 10-15 minutes

Cooking Time: 15 minutes

Basic recipe:

  • Package of egg roll skins
  • 1lb thin-sliced deli meat (corned beef or turkey, as desired)
  • 1 package of coleslaw mix (from the salad green section), or a jar of sauerkraut
  • 1/2 lb thin sliced Swiss cheese (make sure that it is thinly sliced so that it melts!)
  • Egg wash (for sealing the rolls)
  • Thousand Island dressing
  • For the Reuben Rolls, use corned beef and sauerkraut; for Rachel Rolls, use turkey, cole slaw and Swiss cheese
    • Sriracha — add a touch to the dressing if you want to make you dip zesty
    • Like a touch of umami? Add thinly sliced grilled onions!
    • Want a bit of deli homage? Try including thinly sliced cornichons; I suggest these as they are firm and small–thinly slicing them will allow you to roll the wrap around them.
    • Deli meat is salty, so you likely won’t want to add that–but if you like pepper, use to taste.
    • If you want to use coleslaw, but want a bit more tang: mix it in a bowl with 2 TBSP of red wine vinegar before mixing with meat.

Cooking Instructions:

  1. Separate egg rolls skins on a tray to make prep easier
  2. Set up a deep fry pan with enough oil to cover egg rolls
  3. Finely chop meat (and cornichons, if used)
  4. Mix meat and slaw, or sauerkraut; make sure that you drain any excess liquid–the filling should be moist, but not wet
  5. Place ~1TBSP of filling in center of wrap; wet edges of wrap with egg wash and tuck in sides, then fold over one end and roll up like a carpet until you have a good seal. It’s very important to make sure that the wrap is sealed: if not, your rolls will fall apart when fried! If the wraps are not staying closed, try wetting the edges again, or use toothpicks to keep the wrap in one piece
  6. Preheat the oil to about  375 degrees; try dropping a small piece of bread into the oil–when it turns golden brown and floats almost immediately, it’s ready
  7. Drop in the egg rolls a few at a time–you want to ensure that the oil does not cool off from dropping too many into the pot at one time!  Let the egg rolls sit for about 30 seconds before you touch them; after that, gently move them to ensure even cooking on all sides
  8. Once the egg rolls are evenly browned, remove and place on paper towels to drain any excess oil
  9. Serve with thousand island dressing (adding variants, or substituting as desired–Sriracha, ranch dressing, etc.)

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