Reuben Egg Rolls

By Sweet_D

Ingredients

• 1 1/2 cups sauerkraut, drained
• 1 1/2 tsp caraway seeds
• 1/2 lemon, juiced
• 6 oz corned beef, thinly sliced, cut into strips
• 4 oz swiss cheese, thinly sliced, cut into strips
• 1 egg, beaten with 1 tbsp water
• 8 egg roll wraps
• 2 tbsp yellow mustard
• veg oil for frying
• thousand island dressing for dipping

Preparation

Step 1

Saute sauerkraut and caraway in skillet over med high heat. When most of the moisture has evaporated and kraut begins to brown, stir in lemon juice and set aside.

Arrange an egg roll wrapper with corner towards you, brush edges with egg wach.

Place a strip of cheese on the wrapper, then top with strips of beef and about 3 tbsp kraut. Drizzle with mustard then roll. Or egg mixture on outside.

Fry until all sides brown and crisp, about 5-7 min. Drain on papertowels.

Can be cut in half on a diagonal to increase number of servings as appetizer.