Makes: 10–12 egg rolls
Prep Time: 15 mins
Cook Time: 15 mins
Ingredients:
1 cup cooked corned beef, finely chopped or shredded
1 cup sauerkraut, well-drained and squeezed
1 cup shredded Swiss cheese
10–12 egg roll wrappers
Small bowl of water (for sealing)
Oil for frying (vegetable or canola)
Optional Dipping Sauce:
1/2 cup Thousand Island dressing
1 tsp horseradish (optional, for extra zing)
Instructions:
Mix the Filling:
In a bowl, combine corned beef, sauerkraut, and Swiss cheese. Mix well.
Assemble the Egg Rolls:
Lay an egg roll wrapper in a diamond shape.
Add 2–3 tablespoons of the filling near the center.
Fold the bottom corner up over the filling, then fold in the sides.
Roll tightly toward the top and seal the edge with water.
Fry the Egg Rolls:
Heat oil in a deep pan (about 350°F / 175°C).
Fry egg rolls 2–3 at a time until golden brown and crispy, about 3–4 minutes.
Remove and drain on paper towels.
Serve:
Serve warm with Thousand Island dressing for dipping.
Tips:
Make sure the sauerkraut is well-drained to avoid soggy egg rolls.
Air fryer? Cook at 375°F for 8–10 minutes, flipping halfway through and spraying lightly with oil.
