Crispy egg rolls stuffed with corned beef, sauerkraut, and melted Swiss cheese. The egg roll is fried to perfection and when dipped in Thousand Island dressing creates the most perfect flavor combination possible.
Place an egg roll wrapper on a plate, have one of the corners facing you. When looking at it, the egg roll wrapper should look like a diamond.
Line up the sliced corned beef, shredded Swiss Cheese and sauerkraut horizontally across the wrapper.
Fold the bottom corner closest to you over the filling. Fold the left and right corners over that fold and roll the egg roll away from you. Wet the corn furthest from you and roll the egg roll the rest of the way. The wet corner will seal the egg roll.
Repeat until all egg rolls are filled.
Preheat the oil to 350 degrees.
Fry the egg rolls for about 3-5 minutes and then flip them to fry the other side about 3-5 minutes.
Remove to a paper towel to let some of the oil drip off. Serve with Thousand Island to dip.
Notes
Save extra egg rolls in a zip loc. Reheat before serving.