Baked Reuben Egg Roll Recipe

INGREDIENTS:

• 2 C chopped leftover cooked corned beef
• 1 C strained and chopped sauerkraut
• 2 C shredded Swiss cheese
• 1 package egg roll wraps (you will need 18 total)
• 2 Tbsp high heat oil (vegetable, canola, or peanut)
• Thousand Island dressing or Russian dressing

INSTRUCTIONS:

1. Preheat oven to 400ºF. Combine the corned beef, sauerkraut, and Swiss cheese in a medium mixing bowl. Be sure to trim any excess fat off of the corned beef.
2. To fill the egg rolls add ¼ C of filling to the center of the roll, fold in one corner, lightly wet it by dipping your finger in water, and fold over a second and a third corner. Lightly wet the folded corners again, and then roll the egg roll towards the fourth corner to form a roll.
3. Place each spring roll on a lightly greased baking sheet and lightly brush each one with vegetable oil. Bake in a 400º F oven for 10-12 minutes, or until golden brown. Best served immediately with Russian or Thousand Island dressing.

Source: Simple Seasonal

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