Corned Beef Egg Rolls
Crispy Egg Rolls stuffed with Corned Beef and Sauerkraut.
Prep Time 10min | Cook Time 25min | Ingredients 11 | Serves 4
1 pkg Egg Roll wrappers (not spring roll wrappers)
1 tbsp butter
1 lb cooked corned beef, shredded (leftovers are great)
1 cup cabbage
1 onion, small
1 carrot, shredded
1/4 cup swiss cheese, shredded
2 tsp minced garlic
2 tbsp Dijon mustard
1 small can sauerkraut (optional)
1 egg, beaten
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!