Ingredients

The following ingredients have 12 Servings
  • 12-14 egg roll wrappers
  • 1 lb corn beef (shredded)
  • 1/2 cup sauerkraut
  • 1 cup Swiss cheese (shredded)
  • 2 L vegetable oil (for frying)
  • Thousand Island dressing and/or Mustards (for dipping)

Instruction

  • Put the sauerkraut in a cheesecloth and squeeze vigorously until all of the liquid comes out. Transfer to a cutting board and chop finely.
  • Finely cut the shredded corn beef and add to the sauerkraut. Add the shredded cheese and mix everything until evenly distributed.
  • Set up a small bowl with water in it for moistening your egg rolls.
  • Place an egg roll wrapper with one point facing towards you in a diamond shape. Add a bit of water to the top and side points of the diamond. Scoop out about 1/4 cup of the meat mixture and compress it into a log. Place it the middle but a bit more towards you- about 2/3 of the way down the wrapper.
  • Starting with the bottom, roll the wrapper around the meat until covered, then fold the outside corners in and continue to roll until fully sealed.
  • Place on a baking tray lined with wax paper and cover with plastic wrap until all of the egg rolls are finished. Repeat with the remaining egg rolls.
  • When ready to fry, preheat your oil in a deep pot or deep fryer to 360 F. Once to temperature, add in the egg rolls a few at a time, turning once when they start to brown- about 4 minutes total or until golden brown all over. Drain on paper towels and repeat with remaining egg rolls.
  • Serve on a platter with little ramekins of thousand island dressing and assorted mustards.