Reuben Egg Rolls

Name: Reuben Egg Rolls
Total time: 58
Yield: 8
Ingredients: 8 square egg roll wrappers; 8 slices swiss cheese, cut into ½-inch (1.24 cm) rectangles; 12 oz corned beef, thinly sliced; 12 tablespoons sauerkraut; 1 teaspoon caraway seed; 1 large egg; 1 tablespoon water; peanut oil, for frying; kosher salt, to taste; ½ cup mayonnaise; ¼ cup white onion, finely diced; 1 clove garlic, minced; ¼ cup sriracha; 1 tablespoon prepared horseradish; 2 teaspoons worcestershire sauce; ½ teaspoon hot sauce; ¼ teaspoon paprika; ½ teaspoon kosher salt

Recipe by Betsy Carter from tasty.co

Snacks 58 Mins.

Ingredients

8 servings

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8 square egg roll wrappers
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8 slices swiss cheese, cut into ½-inch (1.24 cm) rectangles
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12 oz corned beef, thinly sliced
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12 tablespoons sauerkraut
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1 teaspoon caraway seed
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1 large egg
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1 tablespoon water
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peanut oil, for frying
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kosher salt, to taste

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½ cup mayonnaise
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¼ cup white onion, finely diced
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1 clove garlic, minced
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¼ cup sriracha
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1 tablespoon prepared horseradish
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2 teaspoons worcestershire sauce
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½ teaspoon hot sauce
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¼ teaspoon paprika
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½ teaspoon kosher salt

Instructions

Make the egg rolls: Place an egg roll wrapper on a clean surface oriented like a diamond. Lay 5 cheese rectangles (about ½ a slice) in the center of the wrapper, then top with 1½ ounces of corned beef, 1½ tablespoons of sauerkraut, ⅛ teaspoon caraway seeds, and another 5 cheese rectangles.
In a small bowl, whisk together the egg and water. Brush the edges of the wrapper with the egg wash. Fold the bottom of the wrapper up and over the filling, then fold in the sides and roll to seal. Repeat with the remaining ingredients to make 8 egg rolls total.
Fill a medium pot halfway with oil and heat over medium-high heat until the temperature reaches 375°F (190°C). Set a wire rack over a baking sheet.
While the oil is heating, make the Russian dressing: In a medium bowl, stir together the mayonnaise, onion, garlic, Sriracha, horseradish, Worcestershire sauce, hot sauce, paprika, and salt. Refrigerate until ready to serve.
Fry the egg rolls, 2–3 at a time, in the hot oil for 2–3 minutes, flipping occasionally to brown evenly. Transfer to the wire rack and season immediately with salt.
Serve the egg rolls hot with the Russian dressing for dipping.
Enjoy!