Description
Crispy egg rolls filled with corned beef, Swiss cheese, and tangy sauerkraut, delivering a delightful twist on the classic Reuben sandwich.
Ingredients
- 12 egg roll wrappers
- 2 tablespoons oil (for cooking)
- 500 grams corned beef (approximately 10 slices)
- ½ cup Swiss cheese (or mozzarella cheese, approximately 5 slices)
- ½ cup sauerkraut
- Thousand Island dressing (for serving)
Instructions
- Dice the corned beef into bite-sized pieces.
- Dice or shred the Swiss cheese or mozzarella into similar-sized pieces.
- In a medium bowl, combine corned beef, cheese, and sauerkraut. Mix until evenly combined.
- To assemble, add 1-2 tablespoons of filling to the center of each egg roll wrapper.
- Wet the edges of the wrapper with water.
- Fold in two opposite corners to the center and roll tightly.
- Repeat with the remaining egg roll wrappers until all filling is used.
Notes
Start with dry filling to avoid soggy egg rolls. Customize the dipping sauce to add a twist.
