ADVERTISEMENT
In a large bowl, combine corned beef, sauerkraut, and Swiss cheese. Mix well.
Lay one egg roll wrapper on a clean surface with a corner pointing toward you.
Spoon about 2 tablespoons of filling into the center. Add a small smear of Dijon mustard if desired.
Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Seal the edge with water.
Repeat with the remaining wrappers and filling.
Heat oil in a deep pan to 350°F (175°C).
Fry the egg rolls in batches for 3–4 minutes or until golden brown and crispy.
Drain on paper towels and serve warm with Thousand Island or Russian dressing.
Serving and Storage Tips:
ADVERTISEMENT
