Reuben Egg Rolls
Ingredients:
12 egg roll wrappers
1 1/2 cups corned beef, finely chopped
1 cup sauerkraut, drained and patted dry
1 cup Swiss cheese, shredded
1/4 cup thousand island dressing (plus extra for dipping)
Vegetable oil, for frying
Directions:
Prepare the Filling: In a bowl, mix the chopped corned beef, sauerkraut, Swiss cheese, and 1/4 cup of thousand island dressing until well combined.
Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface, with one corner pointing toward you. Spoon about 2 tablespoons of the filling into the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides. Roll it tightly but gently toward the top corner. Moisten the top edge with a bit of water to seal the roll. Repeat with the remaining wrappers and filling.
Fry the Egg Rolls: In a large skillet or deep fryer, heat about 1 inch of vegetable oil to 350°F (175°C). Fry the egg rolls in batches, 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Serve: Serve the Reuben egg rolls hot with extra thousand island dressing for dipping.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Kcal: 350 kcal per serving | Servings: 12 egg rolls