Reuben Egg Rolls

1. Heat vegetable oil in a large skillet over medium heat until it reaches 375F.
2. Place sauerkraut in a colander and press down with a spatula to remove excess liquid.
3. Dice corned beef and Swiss cheese. In a large bowl, gently mix them with drained sauerkraut.
4. Place an egg roll wrapper on a work surface with a point facing you.
5. Moisten edges with water. Add 2 tablespoons of the filling in the center.
6. Fold the bottom edge over the filling, tuck in the sides, and roll to seal.
7. Repeat with remaining wrappers and filling.
8. Fry 3-4 egg rolls at a time for 1-2 minutes per side, or until golden brown.
9. Drain on a paper towel-lined plate and serve warm with Thousand Island dressing.

Prep Time: | Cooking Time: | Total Time: | Servings: 12 egg rolls”