My husband was having a football party a few weeks ago and I made he and his buddies these Reuben egg rolls. They tasted amazing and the guys loved them.

Check out what my pal Audrey from the Melady Cooks food blog had to say about this recipe:

We ate them with hearty bowls of soup for dinner and they were ok. My P.S. liked them and after eating one I let him have at them. They were nothing I’d care to eat again. I would like to try to make them again using real corned beef. I have a brisket in the fridge and when it’s made I will probably try the rolls again. I still imagine the Reuben egg rolls would be a good idea but the defining flavor, the corned beef, will need to be excellent.

Hmmm, eating these Reuben egg rolls with soup. That sounds egg-cellent!

Ingredients

corned beef
sauerkraut; drained
Kraft Swiss cheese; sliced
Dressing:
2 tbsp Heinz ketchup
1 tbsp Duke’s  mayonnaise
2 tsp sweet pickle relish
1 dash McCormick dried mustard
Egg roll wrappers

Instructions

Mix dressing ingredients in a small bowl.

Lay egg roll wrappers under damped paper toweling to stay moist, removing one at a time.

Lay wrapper flat, layer narrow slice of Swiss cheese diagonally in center of wrapper. Top with several teaspoons of meat. Drizzle sauce over the meat. Top with drained sauerkraut.

Fold sides of egg roll in, then top down over the roll. Wet around the outside of the final triangle with your fingers, then roll egg roll toward you until sealed.

Roll all egg rolls, then fry two at a time in preheated deep fryer until golden brown.

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Quick Tip: Serve these Reuben egg rolls with Thousand Island dressing.

Recipe and image courtesy of Melady Cooks.