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
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 ¼ 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.
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.
Recipe by Cooks and Kid at https://cooksandkid.com/reuben-egg-rolls/