Reuben Egg Rolls
I don’t think we have done anything quite this silly since the In-N-Out inspired Animal Style Latkes and I am fully expecting these to appear on This is Why You’re Fat sometime soon. As I was contemplating a Christmas post my thoughts turned to the sterotypical what-Jews-eat-on-Christmas, Chinese food. I knew I wanted something a little different from standard Chinese fare, that would top my trayfe on trayfe of last year. While the exact path to this absurd idea is now lost to me, after some brainstorming, I came up with the idea for reuben egg rolls, where Jewish and Chinese come together much like the Christmas itself.
Luckily, I now have a pretty consistent supply of deli products from Evan and Leo, who, by the way, after months and months of negotiations, have finally come up with a name for their deli: Wise Sons Jewish Delicatessen. I am looking forward to buying something from them soon, but in the meantime I was happy to trade a burrito for the perfect amount of pastrami, pickles, and russian dressing.
Now I have a friend who freaked out at the prospect of a reuben without rye bread. In an attempt to mollify him I did try a few things like dusting the wrappers in rye flour and caraway seeds, but they didn’t stick well and ended up burning in the oil. So unless you want to make wrappers from scratch using rye flour think of these as a super tasty appetizer homage to the famous sandwich.
Rye bread may be the quintessential Jewish bread. I know some people may argue that it is challah, but rye is the glue that holds so many Jewish lunches together. The reuben, pastrami sandwich, chopped liver, the patty melt … pretty much any Jewish deli will have loaves and loaves of rye any day of the week. Rye is a different kind of grain than wheat and is widely grown in Eastern Europe and Russia which explains how rye bread became a staple of Ashkenazi kitchens. The flours resulting from it vary as much as wheat flours do. (It also makes some pretty good whiskey) They are typically labeled light, medium or dark and this has to do with the bran content, with the dark containing the most bran and being the equivalent to whole wheat flour. The light rye will produce a softer spongier bread like you would find in a deli, but my household has been attempting to eat more whole grains so I sacrificed some texture for a bit more nutritional content this time. Rye breads is usually made with a mix of wheat and rye flours. Marc told me the other day the he is working on rye bread’s cousin, pumpernickel, which is made from all rye flour. Rye bread typically has a sour note to it and I consulted a number of recipes, which had wide variations in the sour starter but ultimately fell back on Cooks Illustrated.
Recipe after the jump
Filed under Bread, Deli, Parve