Wild Rice Reuben Egg Rolls

Frank Millard, Edgerton, WI
2022 wild rice recipe contest finalist

    Egg Rolls:
    3 cups cooked wild rice
    ½ lb each, finely diced: deli corned beef and swiss cheese
    1 can (14 oz) sauerkraut, well drained
    1 pkg (15 ct) egg roll wrappers
    canola oil for deep frying

    Dipping Sauce (whisk together; chill):
    1 tbsp finely chopped onion, mashed into paste
    1 cup mayonnaise
    ¼ cup chili sauce
    4 tsp prepared horseradish
    1 tsp each: hot sauce and Worcestershire sauce
    ¼ tsp each: smoked paprika and fine sea salt

In large bowl, combine first 4 ingredients; mix well. Put a wrapper on work surface with corner facing you. Place 3-4 tbsp of wild rice mixture onto center of wrapper; roll, tucking side corners in as you roll. Dab water on top corner of wrapper to hold together. Repeat. In high-sided frying pan, heat ~2" oil to 350°F. Using tongs, place 4-5 egg rolls in oil; cook 2 minutes. Turn; cook 2 minutes. Remove; place on wire rack with paper towels beneath. Repeat with remaining egg rolls. Serve with sauce.

8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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