Reuben Egg Rolls with Thousand Island Dip Recipe

Ingredients

Egg Rolls

• 12 egg roll wrappers
• 2 tablespoons oil (for cooking)
• Thousand Island dressing (for serving)

Filling

• 500 grams corned beef (approximately 10 slices)
• ½ cup Swiss cheese or mozzarella cheese (approximately 5 slices)
• ½ cup sauerkraut

Instructions

1. Dice the corned beef into bite-sized pieces to ensure even distribution inside the egg rolls.
2. Dice the Swiss or mozzarella cheese into small pieces or shred it for easier melting during cooking.
3. In a medium-sized bowl, combine the diced corned beef, cheese, and sauerkraut. Stir until all ingredients are evenly incorporated to create the filling.
4. Place 1 to 2 tablespoons of the filling in the center of each egg roll wrapper. Dip your finger in water and moisten the edges of the wrapper.
5. Fold two opposite corners toward the center, then roll tightly to enclose the filling completely. Repeat for all wrappers.
6. For air frying, brush both sides of the egg rolls with oil and cook at 400°F for 10 minutes or until golden brown. For stovetop frying, heat oil in a deep pot over medium heat and fry egg rolls in small batches for 5 minutes or until golden brown. For oven baking, brush egg rolls with oil on both sides, place on a foil-lined sheet pan or wire rack, and bake at 400°F for 15 minutes, flipping halfway and brushing with more oil as needed.
7. Let the cooked egg rolls cool for 2 to 3 minutes as the filling will be very hot. Serve with Thousand Island dressing for dipping and enjoy!

Notes

• Nutrition information excludes optional Thousand Island dressing dip.
• Egg roll wrappers are typically found in the refrigerated section of grocery stores near salad dressings and tofu.
• For a gluten-free alternative, use rice paper rolls and reduce cooking time to 3 minutes per side or until crispy.
• Ensure the egg roll wrappers are sealed well to prevent filling from leaking during cooking.
• Adjust filling quantities proportionally if making fewer or more than 12 egg rolls.