Crispy Baked Reuben Eggrolls

You will need

• A bowl to mix it up in.

• A sheet pan

Ingredients

• 4 oz swiss cheese

• 2 cups chopped corned beef

• 1 cup drained sauerkraut

• 10 egg roll wrappers

• spray oil

• 1000 Island dressing for dipping

Instructions

• Preheat the oven to 400 F / 200 C / 6 gas mark

• Cut the swiss into 1/4” cubes

• Chop the corned beef nice and small

• Drain the kraut and chop small

• Mix all 3 in a bowl for the filling

• Lay out an egg roll wrap

• Wet lightly 2 sides of wrapper

• Put in ¼ cup filling

• Push filling into line just off center

• Fold wrapper over, not quite in half

• Pull in sides and roll toward wet sides

• Move to oiled sheet pan, seam side down

• After all wrappers are built, spray with oil

• Bake in oven for 18 to 22 minutes, until browned and crispy

• Let cool a few minutes

• Serve with sauce and enjoy

crispy reuben egg rolls

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