Reuben Egg Rolls

The flavors of a classic Reuben sandwich are packed into a warm batch of fried egg rolls. The dipping sauce, made with Thousand Island dressing and finely chopped sauerkraut, is an essential element.

• Ready In: 55 mins
• Yields: 8 eggrolls

Ingredients

• Dipping Sauce

• 1⁄3 cup  thousand island dressing
• 1⁄4 cup sauerkraut, drained and finely chopped
• 1⁄8 teaspoon onion powder
• 1⁄8 teaspoon garlic powder
• 1⁄8 teaspoon salt

• Egg Rolls

•  vegetable oil, for frying
• 1⁄2 lb  thin sliced corned beef
• 1⁄2 cup  shredded swiss cheese
• 1⁄2 cup  shredded sharp white cheddar cheese
• 1  egg
• 8  egg roll wraps
•  vegetable oil

Directions

1. Combine all the ingredients for the sauce in a small bowl and whisk to combine. Cover with plastic wrap and set aside in the fridge.
2. Add enough oil to a Dutch oven or deep cast iron skillet to reach about 1 inch up the sides. Attach a thermometer and heat oil to 350°F.
3. Beat egg and a splash of water together in a small bowl.
4. Finely chop the corned beef.
5. Add the Swiss cheese and cheddar cheese to a bowl and mix to combine.
6. Beat the egg with a splash of water in a small bowl.
7. Place an egg roll wrapper on a work surface with one of the points facing towards yourself so that it looks like a diamond.
8. Add about 3 tablespoons of corned beef and 2 tablespoons of cheese in a horizontal line slightly off center closer to you.
9. Brush all four edges with egg wash.
10. Fold the point closest to you over the filling and tuck it in tightly, roll, fold over the sides, and finish rolling until you have a neat egg roll. Repeat with remaining 7 wrappers.
11. Fry the egg rolls in two batches for about 5 minutes, flipping halfway through, until golden brown.
12. Drain on a paper towel lined plate.
13. Serve with the dipping sauce.