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Lay an egg roll wrapper on a clean surface with one corner pointing towards you.
Place a slice of corned beef, a spoonful of sauerkraut, and some shredded Swiss cheese in the center of the wrapper.
Fold the bottom corner up over the filling, then fold the sides in and roll tightly.
Wet the top corner with water to seal the egg roll. Repeat with remaining wrappers and filling.
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Fry egg rolls in batches until golden brown and crispy, about 3-4 minutes.
Drain on paper towels.
Notes:
Serve hot with Thousand Island dressing on the side.
Can be baked instead of fried for a healthier option.
Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins | Kcal: 250 | Servings: 12
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