These Reuben Egg Rolls are insanely delicious and ultra easy (my fav) 
I am one who LOVES corned beef and cabbage and I also LOVE pastrami (you can use either one you’d prefer in this recipe)
Very easy and fun to roll them up!
I got So carried away with egg roll recipes after these that I have a cheeseburger version , taco version AND a steak and cheese version!
Some people love to dip this in a variety of different sauces, i prefer mustard (thats just me)
They taste outstanding as is, no dip needed!
Egg roll possibilities are …e n d l e s s LOL
This recipe I first saw in 2011 on simplecomfortfood.com Great blog you MUST check it out!
Great for lunch, dinner, or even an appetizer!
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Reuben Egg Rolls!
Ingredients
- 1.5 C Sauerkraut (chopped)
- 6 oz Corned Beef OR Pastrami (chopped)
- 6 slices Swiss Cheese (cut in strips)
- 6 Egg roll wrappers
- 1/2 C Water
Instructions
- Preheat oil to 350F
- Mix the sauerkraut and corned beef together
- Lay the wrapper in a diamond shape in front of you
- Lay one strip of cheese in the bottom 1/3 portion of the wrapper
- Put a generous few tablespoons of filling on top of the cheese
- Cover the filling with 3 other strips of cheese (placing them on sides and top)
- Fold the bottom corner over on top of the filling
- Fold in the sides
- 9. Wet the top sides of the wrapper with your fingers (dipped in water)
- Roll the wrap the rest of the way to seal the contents inside of the wrapper
- Place in the oil and fry for 3 – 4 minutes or until golden brown.
- Drain on paper towel while it cools to the touch
- ENJOY!
Note Filling will be EXTREMELY hot!
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