Reuben Egg Rolls Recipe
Prep Time:
15 minutes
Cook Time:
12 minutes
Servings:
12 Servings
Ingredients
  • 2 ½ cups vegetable oil
  • ⅔ cup sauerkraut
  • 6 ounces sliced corned beef
  • 6 slices Swiss cheese
  • 12 egg roll wrappers
  • 1 tablespoon water
Directions
  1. Heat the vegetable oil in a large skillet over medium heat. The oil should be approximately 375 F.
  2. Place the sauerkraut in a colander. Press it down with a spatula until all of the liquid is removed.
  3. Dice the corned beef and Swiss cheese. Place the ingredients into a large bowl and gently toss in the sauerkraut until combined.
  4. Place an egg roll wrapper on a clean work surface, with a point facing you so it looks like a diamond. Use your finger to lightly moisten the edges of the wrapper with the water.
  5. Place 2 tablespoons of the corned beef mixture in the center. Roll the edge closest to you over the filling. Roll the egg roll wrapper, tucking in the side corners as you roll. Repeat with the remaining egg roll wrappers.
  6. Fry 3 to 4 egg rolls at a time for 1 to 2 minutes, or until golden brown. Gently flip the egg rolls and continue frying until golden brown on the other side. Repeat with the remaining egg rolls.
  7. Serve while warm with Thousand Island dressing for dipping.