Description
Delicious corned beef, Swiss cheese and sauerkraut wrapped up in a crispy egg-roll.
Ingredients
- ¾ cups Canned Sauerkraut, Drained
- ¼ cups Diced Pepperoncini Peppers
- ½ pounds Good Quality Deli Corned Beef Sliced Into Bite Size Pieces
- 1 cup Grated Swiss Cheese
- ⅛ teaspoons Pepper
- 14 Egg Roll Wrappers
- Olive Oil For Brushing On Your Pan And Eggrolls
- ½ cups Mayonnaise
- ¼ cups Ketchup
- 2 Tablespoons Sweet Pickle Relish
Preparation
1. Mix sauerkraut, pepperoncini peppers, corned beef, Swiss cheese and pepper in a medium bowl.
2. Preheat oven to 400 F.
3. Lay out 1 egg roll wrapper at a time with the point towards you like a diamond. Place 2-3 tablespoons of the filling in the bottom third of the wrapper. Fold the point closest to you towards opposite point but bring it in about 1/2 inch from the edge of the bottom layer. Work the skin back tightening up the ingredients in the egg roll. Now fold the sides up sealing with a little bit of water. Place just a tiny but of water on the edge that is still flat on the surface and tightly roll it into an eggroll shape. Place it seam side down on a plate. Continue until your corned beef mixture is all gone. Coat a large rimmed cookie sheet with olive oil. Brush egg rolls with olive oil and place them on the cookie sheet. Bake for 10-12 minutes or until golden brown.
4. In separate bowl mix mayonnaise, ketchup and pickle relish. Serve with eggrolls.
Notes: Keep the egg roll wrappers that you are not working with covered with a moist paper towel while you are filling them one by one.
