Description
Crispy Reuben Egg Rolls filled with corned beef, sauerkraut, and Swiss cheese, served with Thousand Island dressing.
Ingredients
Scale
- 12 egg roll wrappers
- 1 cup cooked corned beef, finely chopped
- 1 cup sauerkraut, drained and patted dry
- 1 cup shredded Swiss cheese
- 1/4 cup Thousand Island dressing (plus more for dipping)
- Vegetable oil, for frying
Instructions
- In a mixing bowl, combine corned beef, sauerkraut, Swiss cheese, and 1/4 cup Thousand Island dressing. Mix well.
- Lay out one egg roll wrapper with a corner facing you. Place 2–3 tablespoons of filling in the center.
- Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Seal the edge with a dab of water. Repeat with remaining wrappers.
- Heat 2 inches of oil in a deep skillet or pot to 350°F (175°C).
- Fry egg rolls in batches, turning occasionally, until golden brown and crispy, about 3–4 minutes.
- Drain on paper towels.
- Serve hot with extra Thousand Island dressing for dipping.
Notes
- Ensure the sauerkraut is well-drained to prevent soggy egg rolls.
- Adjust the amount of Thousand Island dressing according to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 290