Description
A delightful twist on the classic Reuben sandwich, these crispy egg rolls are filled with corned beef, Swiss cheese, and sauerkraut for a savory bite.
Ingredients
- 12 egg roll wrappers
- 2 tablespoons oil (for cooking)
- 500 grams corned beef (approximately 10 slices)
- ½ cup Swiss cheese (or mozzarella cheese, approximately 5 slices)
- ½ cup sauerkraut
- Thousand Island dressing (for serving)
Instructions
- Dice the corned beef into bite-sized pieces.
- Dice or shred the Swiss cheese or mozzarella cheese into similar-sized pieces.
- In a medium bowl, combine the corned beef, cheese, and sauerkraut. Mix until evenly combined.
- Add 1–2 tablespoons of filling to the center of each egg roll wrapper.
- Wet the edges of the wrapper with your finger dipped in water.
- Fold in two opposite corners to the center and roll tightly.
- Repeat with the remaining egg roll wrappers until all filling is used.
- Heat oil in a pan over medium heat to 350°F.
- Fry the egg rolls until golden brown and crispy.
- Drain on paper towels before serving.
Notes
For a golden color, lightly brush the egg rolls with oil before frying. Fry in small batches for even cooking.