How to make it

  • In a large bowl, combine the chopped corned beef, Swiss cheese, and sauerkraut; set aside.
  • For egg wash: In a small bowl, whisk together the egg and the water.
  • Scoop about 1/3 cup of the filling into each egg roll wrapper and fold according to the package instructions, using the egg wash to secure the rolls.
  • In a medium saucepan, heat 3 inches of oil until 350F/ 177C. Fry the egg rolls in small batches for 3-5 minutes or until golden brown.
  • Serve warm with Thousand Island dressing or dipping sauce of choice.

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