Learn how to make McGuire’s famous reuben egg rolls from our kitchen to yours! 7 Comments A Adi 5 years ago Hi Katie, thanks for sharing this recipe! Do you use a specific brand of sauerkraut? Charles Bryant 5 years ago My favorite cookbook and Restaurant! Roger Collins 5 years ago Just a little tip, to make them less soggy, just use that egg wash to seal the roll, don't brush all over the top. Then roll the uncooked eggrolls in cornstarch before putting in the pan to fry. You'll get a crispy exterior. Oh . . . lecker! 5 years ago This looks super delicious. Great work. Megan Hoggard 4 years ago LOVE THESE OMG!! Justin L 4 years ago Making tomorrow. Love how you are pretty much straight to the point! bbqstud 4 years ago Unless I missed it, it would be nice to have the actual recipe and weights of the ingredients. Thanks…good vid!1Write A CommentYou must be logged in to post a comment.
A Adi 5 years ago Hi Katie, thanks for sharing this recipe! Do you use a specific brand of sauerkraut?
Roger Collins 5 years ago Just a little tip, to make them less soggy, just use that egg wash to seal the roll, don't brush all over the top. Then roll the uncooked eggrolls in cornstarch before putting in the pan to fry. You'll get a crispy exterior.
bbqstud 4 years ago Unless I missed it, it would be nice to have the actual recipe and weights of the ingredients. Thanks…good vid!1
7 Comments
Hi Katie, thanks for sharing this recipe! Do you use a specific brand of sauerkraut?
My favorite cookbook and Restaurant!
Just a little tip, to make them less soggy, just use that egg wash to seal the roll, don't brush all over the top. Then roll the uncooked eggrolls in cornstarch before putting in the pan to fry. You'll get a crispy exterior.
This looks super delicious. Great work.
LOVE THESE OMG!!
Making tomorrow. Love how you are pretty much straight to the point!
Unless I missed it, it would be nice to have the actual recipe and weights of the ingredients. Thanks…good vid!1