This was the darndest combination of flavors we've had in a long time. Each dish, the egg rolls and the cold sesame noodle salad was very tasty - just not really suited for each other.
* Exported from MasterCook *
Mader's Reuben Rolls
Whoever wrote this recipe really fouled up the quantities - this amount will make at least 60 to 70 rolls, I'm thinking. I made quarter of the recipe, made 6 rolls and have some filling and sauce leftover. I also added a lot more sauerkraut than called for.
3/4 cup Thousand Island dressing
1/4 cup Dusseldorf mustard
2 tablespoons wine vinegar
1 teaspoon plus 1/4 cup minced onion (divided)
1 teaspoon minced garlic
1 Dash Worcestershire sauce
1 Dash hot pepper sauce
8 ounces corned beef (ground or shredded)
6 ounces shredded Swiss cheese
1/2 cup sauerkraut -- rinsed and drained
12 egg roll wrappers -- (12 to 15)
Vegetable oil
Make dipping sauce by combining dressing, mustard, vinegar, 1 teaspoon minced onion, the garlic, Worcestershire sauce and hot pepper sauce. Set aside.
To make rolls: Combine corned beef, cheese, sauerkraut and remaining 1/4 cup onion and mix well. Place about 2 tablespoons of the mixture in the center of an egg roll wrapper. Roll up as directed on package, sealing edges with a little water.
Deep-fry rolls in 2 to 3 inches of vegetable oil, heated to 325 to 350 degrees, until golden brown, about 3 to 4 minutes, turning to brown evenly. When done, remove from oil with slotted spoon and drain on paper towel. Serve with dipping sauce.
Makes 12 to 15 rolls.
Description:
"Source: Mader's German Restaurant, 1037 N. Old World 3rd St. Milwaukee, WS - - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Mader's Reuben Rolls
Whoever wrote this recipe really fouled up the quantities - this amount will make at least 60 to 70 rolls, I'm thinking. I made quarter of the recipe, made 6 rolls and have some filling and sauce leftover. I also added a lot more sauerkraut than called for.
3/4 cup Thousand Island dressing
1/4 cup Dusseldorf mustard
2 tablespoons wine vinegar
1 teaspoon plus 1/4 cup minced onion (divided)
1 teaspoon minced garlic
1 Dash Worcestershire sauce
1 Dash hot pepper sauce
8 ounces corned beef (ground or shredded)
6 ounces shredded Swiss cheese
1/2 cup sauerkraut -- rinsed and drained
12 egg roll wrappers -- (12 to 15)
Vegetable oil
Make dipping sauce by combining dressing, mustard, vinegar, 1 teaspoon minced onion, the garlic, Worcestershire sauce and hot pepper sauce. Set aside.
To make rolls: Combine corned beef, cheese, sauerkraut and remaining 1/4 cup onion and mix well. Place about 2 tablespoons of the mixture in the center of an egg roll wrapper. Roll up as directed on package, sealing edges with a little water.
Deep-fry rolls in 2 to 3 inches of vegetable oil, heated to 325 to 350 degrees, until golden brown, about 3 to 4 minutes, turning to brown evenly. When done, remove from oil with slotted spoon and drain on paper towel. Serve with dipping sauce.
Makes 12 to 15 rolls.
Description:
"Source: Mader's German Restaurant, 1037 N. Old World 3rd St. Milwaukee, WS - - - - - - - - - - - - - - - - - - -
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com