Reuben Egg Rolls
 
 
Serves: 20
Ingredients
Egg Rolls
  • 20 egg roll wrappers
  • ¾ lb deli (or leftovers will do just fine) corned beef, sliced
  • ½ 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
  • 2½ tbsp ketchup
  • 2 tbsp finely minced onion
  • 1 tbsp plus 1 tsp white vinegar
  • 2 tbsp sweet relish
  • ¼ tsp salt
Instructions
Egg Rolls
  1. Use a Fryer or a heavy bottom pot, preheat your frying oil to 375°F.
  2. 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.
  3. Dice the corned beef and Swiss cheese. In a large bowl combine the corned beef, cheese, sauerkraut, and caraway seeds. Mix well.
  4. Layout out an egg roll wrapper and put a heaping ¼ cup of filling in each wrapper.
  5. Roll up the egg roll per the package instructions. Seal the edge with a brush of water.
  6. 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.
  7. Fry egg rolls a couple at a time until golden brown. About 2-3 minutes. Serve with Thousand Island dressing.
Thousand Island Dressing:
  1. Mix all ingredients and chill for at least one hour before serving. I found that the dressing tastes better the next day.
Recipe by Cooks and Kid at https://cooksandkid.com/reuben-egg-rolls/