Reuben Egg Roll Wraps

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.

Southwestern Egg Rolls With Chipotle Cream Dip

For the egg rolls:
1 1/2 c. turkey, ground
1 t. each ground cumin, chili powder, garlic powder, onion powder
2 T. olive oil
4 c. fresh spinach
1/4 c. frozen corn kernels, thawed
1/4 c. canned black beans, drained, rinsed
1/4 c. roasted red peppers, sliced
1/4 c. green onions, chopped
2 T. jalapeno, seeded, minced
1/2 c. monterey jack, shredded
egg roll wrappers
1 egg, beaten with 1 T. water

For the chipotle cream dip:
1/2 c. sour cream
2 T. lime juice
1 T. honey
1/2 t. adobo sauce from canned chipotle in adobo

For the egg rolls:
Saute turkey and spices in oil in a large nonstick skillet until cooked through. Stir in spinach, corn, beans, red pepper, scallions, and jalapeno.
Cook until spinach wilts. off heat add cheese and salt.
Assemble by laying wrapper on work surface with a corner toward you. Brush edges with egg wash . Place 1/4 c. filling on wrapper and fold bottom corner over filling, tucking tightly. Fold in sides and roll to the end. Repeat with remaining wrappers and filling.
Heat 2 c. vegetable oil for frying. Fry egg rolls until crisp. Drain on paper towels.

For dipping sauce:
Combine all ingredients. Serve with egg rolls.

Makes 8-12 egg rolls. Total time 35 minutes.

Verdict:
I changed a couple of things in this recipe. First I used a whole package of ground turkey so naturally I added more of all the other ingredients. I also added more spices. Sarah made the dipping sauce and she used more adobo sauce then what it called for. We also used this as a dip too. Have you ever had the southwestern egg rolls from Chili's? Those are exactly what these taste like.