Reuben Egg Rolls

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Reuben Egg Rolls 









This was a experiment that turned out really good! The trick is double wrapping the egg rolls, which I learned from a restaurant. I had several jars of homemade sauerkraut also for this recipe, but any brand is fine. Can can be served with cooked butternut squash as a side dish pictured. 

Ingredients
1 jar of sauerkraut (16 ounce) 
Corned beef brisket, 4-5 pounds depending on the packet
2 packages of egg rolls (need 2 since you are double wrapping them)
Swiss cheese (8 ounces shredded)
4 cups of beef broth
1 large egg

Thousand Island Dressing
1 cup mayonnaise 
1/4 cup ketchup 
1/4 cup sweet relish 
1/4 cup finely minced onion
4 teaspoons vinegar 
2 teaspoons finely minced garlic
1/4 teaspoon salt
4 dashes of tabasco sauce (optional) 

Directions 
1. Preheat oven to 350 degrees. and 
2. Pull egg wrappers out of frig to get to room temperature. 
3. Pour the beef broth into a dutch oven or baking dish.
4. Score the corned beef flat side up and put in baking dish and then sprinkle the seasoning packet on top that came with the beef.
5. In a small bow, mix all the ingredients for the thousand island dressing, then cover and put in frig.
6. Cover and bake corned beef for 3 hours.
7. After baking, pull the corned beef out and let cool for 10 minutes.
8. While that is cooling, heat a large skillet to medium and dump the entire jar of sauerkraut in and cook for 10 minutes. We want to get as much moisture as you can out.
9. Shred the corned beef and put in skillet with the sauerkraut, mix well and turn to low. Cook for about 10 minutes, then pull off heat and set aside. 
10, Heat a pan of oil or a deep fryer to 350 degrees.
12. In a small bowl, beat the egg. This will be used for sealing the egg wrappers.
13. In another bowl, put your shredded swiss cheese in.
14. Take 2 egg wrappers, and place 3-4 tablespoons of the meat, sauerkraut mixture with 1 teaspoon of swiss cheese and roll tight, folding in the sides. When you get 2 inches from the end, brush egg wash on the egg roll to seal it.
15. Put 3-4 egg rolls at a time and cook they are a crispy dark color, which is about 10 minutes. 
16. Cut each one in half at angle and serve with the thousand island dressing.  Enjoy!

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