Dark's Kitchen

1/3 lb corned beef or deli pastrami, cut into thin strips
5 1 oz. slices Swiss cheese, cut into thin strips
2 C sauerkraut, drained and squeezed dry
10 egg roll wrappers
Thousand Island Dressing, for dipping (or dipping sauce of your choice, optional)
Canola Oil, for frying


Heat 2 inches of canola oil in a deep fryer, or heavy Dutch oven, to 375 F degrees.

Lay out wrapper in a diamond shape.

Use your finger to brush all outside edges of wrapper with water.

Place a strip of corned beef in the center of wrapper.

Top with a strip of Swiss cheese and a Tbsp of sauerkraut.

Fold bottom corner of wrapper up and over filling.

Fold sides of wrapper towards center, and roll, until completely sealed.

Repeat until all ingredients are used.

Fry each roll for 3 to 4 minutes, or until golden brown. Drain on a paper towel lined plate.

Serve warm, with a side of dressing, for dipping.
Reuben Egg Rolls
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