Reuben Egg Roll

Since I hosted Bon Appetit the day after St. Patrick's Day- I wanted a titch of Irish but nothing overwhelming.  These Reuben egg rolls fit the bill:

Reuben Egg Rolls

• 2 cups of cooked corned beef, diced  (I used just the package chipped beef and diced it up)
• 1 cup of green cabbage, finely shredded
• 1/2 cup of cooked sauerkraut  (press out the liquid as best as you can)
• about 1/2-3/4 cup Swiss cheese, diced or shredded
• 2 T. Thousand Island dressing
• Spring  (Egg roll) Roll Wrappers
• 1 egg, beaten (or use water)
• canola oil for deep frying
• Thousand Island Dressing for dipping

Mix the corned beef, cabbage, sauerkraut, dressing and Swiss cheese in a large bowl. 

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, then fold the sides in 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. I didn't use egg, just water and it worked just fine.  Repeat until all of the egg rolls are finished. This should make about 8-10 egg rolls.

Heat your oil in a pan to 350 degrees.  When up to temperature, carefully add  egg rolls into your heated oil and fry for about 5-7 minutes, or until golden brown. Remove the egg rolls with tongs onto paper towels to drain.  Serve with additional dressing.

recipe tweeked from www.simplecomfortfood.com- thanks!