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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council