Reuben Eggrolls

I love a good Reuben Sandwich, only problem is, the rest of the family isn’t a fan. I created these eggrolls with what I had in the fridge. Makes 12-16 eggrolls.

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Ingredients:

6 Deli Cuts Corned Beef (Cut into fourths)

6 Sliced Swiss Cheese, cut into strips

1/4 C Finely Chopped Cabbage

Sauerkraut (1/4 tsp. per needed), I use polish style

Eggroll Wrappers

Directions:

-Place each eggroll wrapper flat on plate, place 1/4 piece corned beef in middle.  Top corned beef with 1/2 tsp. sauerkraut a sprinkle of chopped cabbage, and a piece of cheese.  Roll into eggroll.

-Eggrolls are best if placed at an angle, place filling, roll, tuck in sides and use water to seal final edge.

-Fry over medium until golden brown, and cheese is melted.  About 3-5 minutes per side.

-After done frying lie in paper towel lined plate until cool.  Serve with thousand island dressing (can use dyed ranch for the kiddos.)

Enjoy!

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