Description
When the leprechauns are done with their holiday mischief, this fun recipe is a tasty way to use up all that leftover corned beef!
Ingredients
- 2 cups Chopped Leftover Cooked Corned Beef
- 1 cup Strained And Chopped Sauerkraut
- 2 cups Shredded Swiss Cheese
- 18 Egg Roll Wraps
- 2 Tablespoons High Heat Oil (vegetable, Canola, Or Peanut)
- Thousand Island Dressing Or Russian Dressing, To Serve
Preparation
Preheat oven to 400ºF. Combine corned beef, sauerkraut, and Swiss cheese in a medium mixing bowl. Be sure to trim any excess fat off of the corned beef.
To fill the egg rolls, add ¼ cup 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.
Place each spring roll on a lightly greased baking sheet and lightly brush each one with vegetable oil. Bake in a 400ºF oven for 10–12 minutes, or until golden brown. Best served immediately with Russian or Thousand Island dressing.
