Ingredients
- 1 cup cooked corned beef, chopped
- 1 cup sauerkraut, drained and squeezed dry
- 1 cup Swiss cheese, shredded
- 1/4 cup Russian or Thousand Island dressing
- 10 egg roll wrappers
- Oil for frying (such as canola or vegetable oil)
- Optional: fresh parsley or chives for garnish
Equipment Needed
- Large skillet or deep fryer
- Slotted spoon
- Large bowl
- Paper towels for draining
- Tongs or spatula for flipping
Step-by-Step Instructions
First, in a large bowl, I combined the chopped corned beef, drained sauerkraut, shredded Swiss cheese, and Russian dressing. As I mixed, the savory aroma enveloped my kitchen, and I knew we were in for a treat. Just be sure to blend everything well, so each egg roll gets a bit of everything in every bite. Once the mixture is ready, lay out an egg roll wrapper on a clean surface, and spoon about 2 tablespoons of the filling in the center of the wrapper. (See the next page below to continue steps…)