Description
A twist on an old classic. My family loved these fun eggrolls. Make sure you add them to your St. Patty’s Day menu.
Ingredients
- 1 pound Corned Beef, Thinly Sliced
- 2 cups Sauerkraut
- 1 cup Swiss Cheese, Shredded
- 1 package (16 Oz. Size) Spring Roll Wrappers
- 1 whole Egg, Beaten With 1 Tablespoon Water
- ½ cups Thousand Island Dressing, For Dipping
Preparation
Preheat the oven to 375ºF. Line a baking sheet with parchment paper and set aside.
Dice the corned beef and place in a large bowl. Add the sauerkraut and Swiss cheese and mix to combine.
Lay an egg roll wrapper out on your work surface with one corner pointing toward you. Add 2 tablespoons of the meat mixture to the center of the wrapper. Fold the corner closest to you up over the filling. Roll slightly away from you then fold in the two outside corners, and continue rolling the wrapper tightly away from you. Securely close the egg roll by lightly brushing the inside top corner of the wrapper with the egg mixture. Brush the top of the egg rolls with the egg mixture also. Repeat with the remaining wrappers and filling.
Bake for about 15 to 20 minutes, or until golden brown on both sides and heated through. Flip the egg rolls over halfway through.
Serve with thousand island dressing for dipping.
