Ingredients:1 1/2 c. sauerkraut, drained
1 1/2 t. caraway seeds
juice of 1/2 a lemon
6 oz. corned beef, thinly sliced, cut into strips
4 oz. swiss cheese, thinly sliced, cut into strips
1 egg, lightly beaten with 1 T. water
8 egg roll wrappers
2 T. prepared yellow mustard
1 c. vegetable oil
purchased thousand island dressing
Directions:
Saute sauerkraut and caraway in a skillet. When most of the moisture has evaporated and sauerkraut begins to brown, stir in lemon juice; set aside. Prepare corned beef, cheese and egg wash.
Arrange an egg roll wrapper on a work surface with a corner toward you. Brush edges with egg wash. Place a strip of cheese on the wrapper about 1" above the bottom corner, then top with strips of beef and about 3 T. sauerkraut; drizzle with mustard.
Fold the bottom corner up over the fillings to enclose, fold in the sides, then roll to the top corner of the wrapper. Repeat with remaining wrappers and filling.
Heat oil in a large skillet. Add half the egg rolls and fry on all sides until brown and crisp, 5-7 minutes; drain on paper towels while frying remaining rolls. Serve egg rolls with thousand island dressing for dipping.
Makes 8 egg rolls. Total time 30 minutes.
Verdict:
I saw these and thought "this is a perfect way to use up my leftover corned beef." I was a little worried about Blake liking them. He doesn't like sauerkraut, he doesn't really like swiss, and he doesn't like reubens. I figured it was going to be a hard sell. Guess what? He liked them. Crazy but true. I liked them too.
