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Ingredients
- 1 1/2 c cooked corned beef, diced
- 1 c Swiss cheese, shredded 3/4 c sauerkraut, drained
- 12 (5 inch) egg roll or wonton wrappers
Details
Preparation time 45mins
Cooking time 65mins
Preparation
Step 1
Preheat oven to 425F. In a medium bowl, mix corned beef, cheese, and sauerkraut.
Spread ¼ c of the filling in a line in the center of each wonton wrapper, leaving the corners empty.
Fold the bottom corner up over the filling. Moisten the unfolded edges of the wrapper with a little water. Then fold in the two sides. Finally, roll the egg roll towards the last corner to tightly wrap the filling.
Place the egg rolls, seam side down, on a greased baking sheet. Spray the tops with cooking spray or lightly brush the tops with oil.
Bake 20-25 minutes, until golden and crisp.
Serve with homemade Russian dressing.
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