Reuben Egg Rolls
These quick and easy Reuben Egg Rolls have all the flavors of a Reuben sandwich in the form of egg rolls. Try serving with Thousand Island Salad Dressing.
Servings 12 egg rolls
Baking Temp 350°F
Equipment
- Large bowl
- Small bowl
- Whisk
- Medium saucepan
Ingredients
- 8 ounces thinly-sliced corned beef, chopped
- 2 cups shredded Swiss cheese
- 1 14-ounce can sauerkraut, drained
- 1 large egg
- 1 tablespoon water
- 12 egg roll wrappers
- Oil for frying
- Thousand Island Salad Dressing, for dipping (optional)
Instructions
For the Reuben Egg Rolls
- In a large bowl, combine the chopped corned beef, Swiss cheese and sauerkraut; set aside.
- For egg wash: In a small bowl, whisk together the egg and water.
- Scoop about 1/3 cup of the filling into each egg roll wrapper and fold according to the package instructions, using the egg wash to secure the rolls.
- In a medium saucepan, heat 3 inches of oil until 350°F. Fry the egg rolls in small batches for 3-5 minutes or until golden brown.
- Serve warm with Thousand Island Dressing.