Ingredients:
2½ cups vegetable oil
⅔ cup sauerkraut
6 ounces sliced corned beef
6 slices Swiss cheese
12 egg roll wrappers
1 tablespoon water
Directions:
Heat vegetable oil in a large skillet over medium heat until it reaches 375°F (190°C).
Place sauerkraut in a colander and press down with a spatula to remove excess liquid.
Dice the corned beef and Swiss cheese, then gently mix them with the drained sauerkraut in a large bowl.
Lay an egg roll wrapper on a clean work surface with one point facing you.
Moisten the edges with water and place 2 tablespoons of the filling in the center.
Fold the bottom edge over the filling, tuck in the sides, and roll tightly to seal.
Repeat the process with the remaining wrappers and filling.
Fry 3–4 egg rolls at a time for 1–2 minutes per side, or until golden brown and crispy.
Transfer to a paper towel-lined plate to drain excess oil.
Serve warm with Thousand Island dressing for dipping.
Servings: 12 egg rolls
