Reuben Eggrolls

I made my traditional corned beef and cabbage for St Patrick's Day yesterday.  I received the following recipe in my email the other day and I knew it would be a winner for leftover corned beef.  What else can you do with it besides hash or another sandwich.  This also gave me some inspiration that you can put anything in an egg roll!  How bout a mexican style egg roll with rice and beans and cheese or maybe even a stromboli egg roll!  These make great appetizers or party snacks.

Let's get started.

• 2 cups of cooked corned beef, diced
• 1 cup cooked cabbage, chopped
• 1/2 cup fresh sauerkraut
• 4 slices Swiss cheese, diced
• Thousand Island Dressing
• 1 egg, beaten
• 2 cups canola oil
• Egg roll wrappers.

In a medium bowl combine corned beef, cabbage, sauerkraut and swiss cheese.  Mix lightly until combined.

Heat your oil to about 350 degrees.  While oil is heating, make the egg rolls.

Lay one wrapper with the points facing you like a diamond.  Brush with egg wash.  Add another wrapper directly on top and brush again with egg wash.  Place 3-4 tablespoons of the corned beef mixture on the wrapper closest to you.  You can also add about 1 tsp. of the Thousand Island Dressing before closing up the egg rolls.

Fold both sides over toward the middle and push down filling towards you.  Begin to roll from the bottom to form egg roll.  The egg wash will seal the egg roll.

This should make about 8 egg rolls.  Let egg rolls set for about ten minutes, covered with a damp paper towel.  Carefully add about 4 egg rolls into the hot oil and fry for about 5-6 minutes or until golden brown.  Remove and drain on paper towel.  Serve with grainy mustard or Thousand Island dressing.

Source:  Simple Comfort Food
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