How about a Thousand Island dip to enjoy them with? We skip the store-bought and combine mayo, ketchup, sugar and sometimes pickle relish (depending on who's come to dinner). Anyone tried dipping?
Great recipe! I skipped the step of combining beef, cheese and sauerkraut. Instead, I just added the three ingredients separately onto each egg roll wrap. Worked well for me. After wrapping, I brushed some olive oil onto each roll and baked them for 12 minutes at 400F. Absolutely a keeper! Thanks for posting.
Oh-my-goodness! These are SO good! We deep-fried them to the peak of perfection, and then demolished the stacke (except we saved out two for our lunch tomorrow!).... Ended up using Monterey Jack and some Mozzarella cheese ("someone" used the last Swiss and didn't mark the shopping list!), and used canned corned beef. Served with Thousand Island Dressing. Double ymmmm! We loved 'em! KEEPER! *Made for PAC Spring 2007*