Reuben Eggrolls

Reuben Eggrolls

Total Time: 60 min     Yield: 10 Egg Rolls

Ingredients

1 (16 ounce) package eggroll wrappers

½ cup drained sauerkraut

½ pound (leftover) corned beef, chopped – sliced and chopped deli corned beef can be used as well

1 cup shredded swiss cheese

oil for frying

Directions

Arrange all your ingredients on your counter in an assembly line.

Take one wrapper at a time and place in front of you with a corner pointing towards you. Place a small amount of sauerkraut, corned beef and swiss cheese on the top third of each wrapper, leaving 1/2 inch border on each side. Brush the edges of the wrapper with water. Fold the wrapper back towards you once, then fold the 2 sides in and over, then roll it again back towards you until tight. Repeat until all ingredients have been used up. Do not overstuff the rolls.

Heat the oi in a large saucepan to 350 degrees. Fry the egg rolls in batches until golden brown.

I like to serve these with a nice whole grain Mustard or Thousand Island Dressing for dipping.