ingredients
1 1/2 cup sauerkraut, drained
1 1/2 teaspoon caraway seed
1/2 lemon
8 ounces corned beef, thinly sliced and reduce strips
4 ounces Swiss cheese, thinly sliced and reduce strips
two tablespoons prepared yellow mustard
1 package egg roll wrappers
1 egg, BEATEN IN
1 tablespoon water (for egg wash)
1 cup canola oil
directions
Saute sauerkraut and caraway seed. Once the mixture dries slightly, about about a minute add some fresh lemon juice. Put aside.
For Filling: Mix corned beef, Swiss cheese, and eager mustard together.
Arrange one egg roll wrapper using the corner toward you, brush all edges with egg wash. Place one strip of cheese diagonally 1 inch over the bottom corner. Top with strips of beef, contributing to 3 Tb. from the sauerkraut. Drizzle with mustard.
Fold the underside corner within the filling to surround, fold in sides, and roll tightly, fostering to not tear wrapper.
To fry, heat canola oil over medium-high temperature. Add egg rolls (in batches as needed) and prepare until browned. Remove and put in writing towels or brown paper to empty. Serve hot with 1000 Island dressing for dipping if preferred.
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diet
Dietary data is not calculated yet.