Ingredients

The following ingredients have 12 Servings
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 1/4 tsp. caraway seed
  • 3/4 cup KRAFT Thousand Island Dressing, divided
  • 1/4 lb. thin corned beef slices, chopped
  • 1 cup KRAFT Shredded Swiss Cheese
  • 1 cup well-drained CLAUSSEN Sauerkraut
  • 12 egg roll wrappers
  • 1 cup oil

Instruction

  • Mix cream cheese, caraway seed and 1/4 cup dressing in medium bowl until blended. Add meat, Swiss cheese and sauerkraut; mix well.
  • Place 1 egg roll wrapper on the diagonal on work surface so it resembles a diamond shape. Spoon about 2 Tbsp. meat mixture onto bottom corner of wrapper. Fold in opposite sides of wrapper, then roll up tightly. Lightly moisten top corner of wrapper with water, then press firmly into egg roll to seal.
  • Heat oil to 350ºF in large skillet. Add 4 egg rolls, seam sides down; cook 4 min. or until golden brown on all sides, turning occasionally. Drain on paper towels. Repeat with remaining egg rolls.
  • Serve with remaining dressing.