Corned Beef Egg Rolls

Directions

• In a medium skillet, melt butter over medium heat
• Add onion and garlic, stir occasionally for 4 minutes
• Add cabbage and carrot, stir occasionally for 3 minutes, until all contents are tender
• Stir in corned beef and mustard and remove from heat.
• Place egg roll wrapper on work surface with 1 corner facing you and place 1/3 cup of mixture in center.
• Sprinkle swiss cheese on top of mixture and fold corner facing you over to cover.
• Fold both right and left sides in.
• Brush remaining edges with egg and pinch to close. Finish rolling until all mixture is used.
• Fit a medium pot with deep-fry thermometer and pour in oil to come halfway up the sides. Heat over high until temperature reaches 350°F. Reduce heat to medium.
• Working in batches, fry egg rolls until lightly browned and crisp, 3–4 minutes. Transfer to a wire rack and let cool slightly before serving; the finished texture should be crispy on the outside.
• Serve with Thousand Island Dressing on side if desired. Enjoy!