Mader's Reuben Rolls

A rendition of Mader's German restaurant appetizer.

• Ready In: 45 mins
• Yields: 12-15 rolls

Ingredients

• DIPPING SAUCE

• 3⁄4 cup  thousand island dressing
• 1⁄4 cup German mustard (like Dusseldorf)
• 2  tablespoons wine vinegar
• 1  teaspoon  minced onion
• 1  teaspoon  minced garlic
• 1  dash Worcestershire sauce
• 1  dash  hot pepper sauce

• ROLLS

• 8  ounces corned beef (ground or shredded)
• 6  ounces swiss cheese, shredded
• 1⁄2 cup sauerkraut, rinsed and drained
• 1⁄4 cup  minced onion
• 12 -15  egg roll wraps
•  vegetable oil

Directions

1. Make dipping sauce by combining Thousand Island dressing, German mustard, wine vinegar, 1 teaspoon minced onion, garlic, Worcestershire sauce and hot pepper sauce. Set aside.
2. To make rolls:
3. Combine corned beef, Swiss cheese, sauerkraut and 1/4 cup onion; mix well.
4. Place about 2 tablespoons of the mixture in the center of an egg roll wrapper.
5. Roll up as directed on package, sealing edges with a little water.
6. Deep-fry rolls in 2 to 3 inches of vegetable oil, heated to 325 to 350 degrees Fahrenheit, until golden brown, about 3 to 4 minutes, turning to brown evenly.
7. When done, remove from oil with slotted spoon; drain on paper towels. Serve with dipping sauce.