Back when we were not furiously attacking our debt, we would go to Destin, Florida every May. We started a tradition of going to McGuire’s Irish Pub the first night. McGuire’s has been featured on the Food Network for it’s burgers, but they have many fantastic dishes. They even brew their own beer. Their porter is my favorite. The thing that will really make you remember this place, is all the one dollar bills hanging from every exposed space of the ceiling. We love this place so much we actually had our wedding dinner here (we were married in Destin). We didn’t have a lot of money to spend on a wedding and even back then we weren’t big on putting things on credit cards. Our debt came in other forms (cars, furniture, student loans). We didn’t have a wedding reception until a few months later in New Jersey thanks to my Father and Stepmother. If you go to Destin (or Pensacola) you won’t be disappointed with McGuire’s.
I want to talk specifically about Reuben Egg Rolls. I had never had a or thought about the idea of a Reuben Egg Roll before having them at McGuire’s. Reuben sandwiches are probably my favorite sandwich, only slightly behind a real Philly Cheese steak sandwich (with Cheese Whiz). These things are absolutely amazing. We just had to recreate them as best we could at home. They are quite simple to make. They are great if you are having a party or just have a hankering for some good old bar food. These are always a great idea!
- Egg Rolls
- 20 egg roll wrappers
- 3/4 lb deli (or leftovers will do just fine) corned beef, sliced
- 1/2 lb deli Swiss cheese, sliced
- 1 tsp caraway seeds
- 16 ounces of sauerkraut
- oil, for frying (we use peanut oil)
- Thousand Island Dressing
- 1 cup mayo
- 2 1/2 tbsp ketchup
- 2 tbsp finely minced onion
- 1 tbsp plus 1 tsp white vinegar
- 2 tbsp sweet relish
- 1/4 tsp salt
- Use a Fryer or a heavy bottom pot, preheat your frying oil to 375°F.
- Start by draining your sauerkraut. Once drained use a paper towel to squeeze as much liquid out as possible. You want the sauerkraut as dry as possible.
- Dice the corned beef and Swiss cheese. In a large bowl combine the corned beef, cheese, sauerkraut, and caraway seeds. Mix well.
- Layout out an egg roll wrapper and put a heaping 1/4 cup of filling in each wrapper.
- Roll up the egg roll per the package instructions. Seal the edge with a brush of water.
- Fill and roll the remaining wrappers, placing them on a sheet pan. Cover with a slightly damp dish towel to keep them from drying out.
- Fry egg rolls a couple at a time until golden brown. About 2-3 minutes. Serve with Thousand Island dressing.
- Mix all ingredients and chill for at least one hour before serving. I found that the dressing tastes better the next day.
View Comments (5)
That sounds really good
Thank you.
Is that sweet or dill relish that you used?
We used sweet. I will update the recipe. Thank you for pointing that out.
Gotta try it