Ingredients

• 2 cups of cooked corned beef, diced
• 1 cup of green cabbage, finely shredded
• 1/2 cup of cooked sauerkraut
• 4 slices of Swiss cheese, diced
• Egg Roll Wrappers
• 1 egg, beaten
• 2 cups of canola oil
• Thousand Island Dressing

Directions

1. Begin by adding the corned beef, cabbage, sauerkraut, and Swiss cheese to a large bowl, and mix until everything is nicely combined.

2. Heat your oil on the stove to about 350 degrees. During this time, make the eggrolls.

3. Lay a wrapper with the points of the wrapper facing you, like a diamond. Take about 3-4 tablespoons of the mixture and place it on the wrapper, closest to you. Fold over, and tuck the mixture in, a bit tightly, and continue to roll until you have a few inches of the wrapper exposed. With a pastry brush, brush on the beaten egg, fold over the remaining edges, and properly seal. Repeat until all of the eggrolls are finished. This should make about 8-10 eggrolls.

4. Carefully add about four of the eggrolls into your heated oil and fry for about 6-8 minutes, or until golden brown. Remove the eggrolls with some tongs, draining as much of the oil as possible, and allow to cool in a paper-lined strainer. Repeat with the remaining eggrolls.

5. To serve, either slice them in half, exposing the surprise inside, or let your guests take a bite and find out for themselves how awesome these are. Serve with a side of thousand island dressing.

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