Reuben Egg Rolls

Step 1

Place an egg roll wrapper on a flat surface with one of the points facing towards you in a diamond shape. Place one slice of Swiss cheese in the middle of the wrapper, leaving a 1-inch boarder around the sides.

Step 2

Top with 1 portion corned beef. Spread ¼ cup of sauerkraut over the corned beef and top it with about 2 Tbsp Thousand Island dressing. Sprinkle with caraway seeds, if using. Top with another slice of Swiss cheese.

Step 3

Brush edges of egg roll wrapper with water. Fold the bottom corner of the wrapper pointing toward you tightly up over the filling pushing out any air pockets. Fold the left corner in toward the center over the filling and then the right corner over the center so it looks like an envelope. Tightly roll towards the top open corner to seal the egg roll. Brush with additional water if needed, to seal the edges. Repeat assembling each egg roll.

Step 4

In a Dutch oven or deep pot heat 3 inches oil to 350°F. Fry egg rolls in batches, turning for even browning as needed, for 2-3 minutes or until golden and heated through.

Step 5

Serve immediately garnished with fresh chives and additional Thousand Island dressing for dipping.