Reuben Egg Rolls

• Meat

  • 1/3 lb Corned beef or deli pastrami

• Canned Goods

  • 2 cups Sauerkraut, dry

• Condiments

  • 1 Thousand island dressing

• Oils & Vinegars

  • 1 Canola oil

• Bread & Baked Goods

  • 10 Egg roll wrappers

• Dairy

  • 5 (1oz slices Swiss cheese

Found on iwashyoudry.com

Ingredients

• 1/3 lb. corned beef or deli pastrami, cut into thin strips
• 5 (1oz) slices Swiss cheese, cut into thin strips
• 2 cups sauerkraut, drained and squeezed dry
• 10 egg roll wrappers
• Thousand Island Dressing for dipping
• Canola Oil for frying

Directions

• Heat at least 2 inches of canola oil in a deef fryer (or heavy dutch oven) to 375 degrees F.(see notes for baking option)
• Lay out an egg roll wrapper (so it looks like a diamond) on a clean surface then use your finger to brush all the outside edges of the wrapper with water. Place a few strips of corned beef in the center of the egg roll wrapper, top it with a few strips of swiss cheese and a tablespoon of sauerkraut.
• Fold the bottom corner of the egg roll wrapper up and over the filling, then fold the left and right sides of the wrapper towards the center, and then roll the filling over itself until the egg roll is completely sealed. Repeat with remaining ingredients.
• Fry each egg roll for 3 to 4 minutes until golden brown. Carefully remove from oil and let drain on a paper towel lined plate. Serve warm with a side of dressing for dipping. Enjoy!