REUBEN EGG ROLLS
What's not to love about this little bite of happiness? Crispy, light, full of flavor, not too filling and oh so savory! These little gems will keep your guests coming back for more, oooing and aahhing over how yummy they are. TIP: Cut them half, they make a pretty presentation. Deep fry and keep them in the oven at a low...
Provided by Sherry Blizzard
Categories Meat Appetizers
Time 3h10m
Number Of Ingredients 7
Steps:
- 1. Trim as much fat as possible from the corned beef. Cook as directed. Drain the juices and allow to cool. Dice the corned beef.
- 2. Preheat the oil to 370.
- 3. Cut the Swiss cheese into small cubes. Drain the sauerkraut to almost dry. Beat the egg in a small dish (this is your "glue").
- 4. Lay an egg roll wrapper on a cutting board, top the middle with 1 1/2 TBSP corned beef, sprinkle on some sauerkraut and/or pickles, add some Swiss cheese cubes.
- 5. Use your fingers or a pastry brush to brush on some beaten egg all around the egg roll wrap. Fold to the middle then on both sides and roll up tight to seal.
- 6. Deep fry two at a time, turning to brown both sides. About 3-5 minutes. Drain on paper towels.
- 7. Serve with Thousand Island Dressing....I used Ken's and it was fabulous!
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