REUBEN EGG ROLLS

Reuben Egg Rolls image

Provided by Sherry Blizzard

Time 3h10m

Number Of Ingredients 7

1 pkg egg roll wraps
1-2 lb cooked corned beef, diced
1 jar(s) sauerkraut (i like kuhne)
1/2 lb swiss cheese, cut into tiny cubes
1 egg, slightly beaten...this is your glue
5+ c oil for deep frying
OPTIONAL: I RAN OUT OF SAUERKRAUT, I DID NOT OPEN A FRESH JAR, AND THOUGHT TO USE A SMALL DICE DILL PICKLES INSTEAD...WONDERFUL. PLAY WITH THE RECIPE AS YOU WISH.

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!