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@millooo_kyutsiii: poor guy #fyp
suka dimsum
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Region: ID
Friday 12 June 2026 14:18:29 GMT
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R.I.P :
lama ga keliatan lan
2026-06-12 16:01:07
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✡️ Reuben spring rolls ✡️ this is Jew-ish, where I make Jewish fusion food because I can and I want to. We did Bissli latkes over Chanukkah but we’re kicking off with more deep fried nonsense with these spring rolls filled with Reuben sandwich filling. Despite burning my mouth, they’re 10/10 - just get better spring roll wrappers than I got Filling * 150–200g corned beef or pastrami, finely chopped * 100g Swiss or Emmental cheese, grated * 120g sauerkraut, well drained & finely chopped * 1 small shallot, finely diced * 1 tsp Dijon mustard * 1–2 tbsp Russian or Thousand Island dressing * Freshly ground black pepper * Optional: a pinch of caraway seeds (very Reuben, very good) Wrappers * 8–10 spring roll wrappers For the sauce * 4 tbsp mayonnaise * 2 tbsp ketchup * 1 tbsp finely chopped gherkins or dill pickles * 1 tsp Dijon or yellow mustard * 1 tsp white vinegar or pickle juice * ½ tsp Worcestershire sauce * ½ tsp paprika * Hot sauce * Salt & black pepper, to taste Prep the filling Squeeze the sauerkraut really well (this is key - too wet and they’ll split). In a bowl, mix the beef, cheese, sauerkraut, shallot, mustard, dressing, black pepper and caraway (if using). Place a spring roll wrapper Spoon 2–3 tbsp of filling into the centre. Fold the bottom corner up, tuck in the sides, then roll tightly. Heat oil to 170–180°C. Fry in batches for 3–4 minutes, turning, until deeply golden and crisp. Drain on kitchen paper. For the sauce, Add all ingredients to a bowl. Mix until smooth and well combined. Taste and adjust more vinegar for tang, more ketchup for sweetness. #reuben #springroll #jewish #jewishfood #jew
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