Ingredients
- 1/2 pound deli-sliced corned beef chopped
- 1 cup Swiss cheese shredded
- 1 cup sauerkraut drained and squeezed dry
- 10 egg roll wrappers
- Vegetable oil for frying
- Thousand Island dressing for dipping
Instructions
- Prepare the filling by mixing together the chopped corned beef, shredded Swiss cheese, and drained sauerkraut in a bowl.
- Lay an egg roll wrapper on a clean surface. Place about 2 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides. Roll tightly. Repeat until all wrappers are filled and rolled.
- Heat oil in a deep-fryer or large pot to 375°F. Fry the egg rolls in batches until golden brown, about 3-4 minutes. Drain on paper towels.
- Serve hot with Thousand Island dressing for dipping.