Reuben Egg Rolls

Ingredients:

2 ½ cups vegetable oil
⅔ cup sauerkraut
6 ounces sliced corned beef
6 slices Swiss cheese
12 egg roll wrappers
1 tablespoon water

Directions:

Heat vegetable oil in a large skillet over medium heat until it reaches 375°F.
Place sauerkraut in a colander and press down with a spatula to remove excess liquid.
Dice corned beef and Swiss cheese. In a large bowl, gently mix them with drained sauerkraut.
Place an egg roll wrapper on a work surface with a point facing you.
Moisten edges with water. Add 2 tablespoons of the filling in the center.
Fold the bottom edge over the filling, tuck in the sides, and roll to seal.
Repeat with remaining wrappers and filling.
Fry 3-4 egg rolls at a time for 1-2 minutes per side, or until golden brown.
Drain on a paper towel-lined plate and serve warm with Thousand Island dressing.
Servings: 12 egg rolls