Ingredients:
1 lb corned beef, chopped or shredded
1 cup sauerkraut, drained and squeezed dry
1 cup shredded Swiss cheese
1/4 cup thousand island dressing (plus more for dipping)
10 egg roll wrappers
2 tbsp olive oil (or vegetable oil for frying)
Salt and pepper, to taste
Instructions:
Prepare the Filling:
In a large bowl, combine the chopped corned beef, sauerkraut, Swiss cheese, and 1/4 cup of thousand island dressing. Mix everything together until well combined. Season with salt and pepper to taste.
Assemble the Egg Rolls:
Lay an egg roll wrapper flat on a clean surface, with one corner pointing toward you (so it’s in a diamond shape).
Spoon about 2-3 tablespoons of the corned beef mixture onto the center of the wrapper.
Fold in the sides of the wrapper, then roll it up tightly from the bottom corner, sealing the top corner with a dab of water to keep it closed.
Repeat with the remaining wrappers and filling.
Cook the Egg Rolls:
Heat olive oil in a large skillet over medium-high heat (or heat vegetable oil in a deep fryer to 350°F).
Fry the egg rolls in batches, turning occasionally, for about 3-4 minutes, until they are golden brown and crispy on all sides.
Remove the egg rolls from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve:
Serve the Reuben Egg Rolls hot with additional thousand island dressing for dipping.
