Reuben Egg Rolls / Dear Olivia Bar & Kitchen, Parkland

Combine a traditional deli favorite with classic Chinese takeout That s what s cooking tonight as we grab a Bite with Belkys The Chef Patrick BroadheadThe Restaurant Dear Olivia Bar Kitchen ParklandThe Dish Reuben Egg Rolls Ingredients lb Cooked Pastrami rough chop cups Grated Swiss Cheese cup Sauerkraut chopped and dry dozen Eggroll Wrappers tbsp Cornstarch quarts Vegetable Oil cup Mayonnaise cup White Onion minced tbsp Ketchup Lemon tbsp Dill Pickle minced tsp Prepared Horseradish tsp PaprikaKosher Salt to taste Method of Preparation Directions for Island Dressing In a mixing bowl add mayonnaise onion ketchup chopped pickle adding several pickle brine is good also fresh lemon juice horseradish paprika salt to taste Directions for Reuben Eggroll Heat vegetable oil in an adequately sized pot and heat the oil to degrees Fahrenheit best to use a candy deep frying thermometer Thaw Eggroll wrappers if frozen cover do not let dry out mix pastrami with grated Swiss cheese chopped dry sauerkraut Place the Eggroll wrappers lightly dusted with cornstarch counter with the o clock angle point towards you take approximately - oz of filling and place in the lower center of the wrap leaving room to fold over Fold the o clock points in and wrap like a burrito Moisten the top edges with water and seal into a tight log Lightly dust with cornstarch to prevent sticking repeat When oil is hot rigorously fry - each of the egg rolls keeping them submerged for - minutes till deep golden brown and hot inside transfer to a paper towel lined plate and season with salt Repeat till done Cut each one in half and serve with a ramekin of the Island dressing as a dipping sauce Dear Olivia Bar Kitchen N University Dr Parkland FL - www dearoliviaparkland com