Reuben Egg Rolls

I first tried Reuben Egg Rolls at my favorite home town restaurant, McGuire’s Irish Pub.

They are such a delicious and clever appetizer and I knew I wanted to create my own version at home this year for St Patrick’s Day.
These egg rolls include all your favorite Reuben sandwich fillings including slow cooked corned beef brisket, Swiss cheese, and sauerkraut wrapped up and fried then served with 1000 Island dressing for dipping. 

Heat oil in a large heavy bottomed pot or skillet.

Heat over medium heat to about 375 degrees.

I used the corned beef brisket I had leftover from my Corned Beef and Brussel Sprout Saute

and chopped it then sliced Swiss cheese into long strips.

Use about 1/2 cup of sauerkraut, drained, for this recipe.

You need egg roll wrappers and one egg white.

Lay egg roll wrapper out in front of you like a square

 and moisten the entire inside outline with egg white.

Add a couple spoonfuls of corned beef to the bottom center.

Top with two strips of Swiss cheese.

Then add one spoonful of drained sauerkraut. 

Begin to tightly and gently roll your egg rolls.

Roll the wrapper until the filling is covered.

Then fold in the sides and keep rolling tightly until sealed.

Place egg rolls seam side down on a plate.

Fry the egg rolls in batches, about 3-4 at a time.

I always use my splatter guard when frying in a skillet. 

Turn after about 1 minute and fry the other side for a minute more to get even browning. 

Drain on a papertowel lined plate. 

Serve warm with a side of 1000 Island dressing for dipping.