Description
These crispy Corned Beef and Sauerkraut Egg Rolls are a delicious and savory appetizer perfect for St. Patrick’s Day or any time you crave a flavorful snack. Filled with tender shredded corned beef, tangy sauerkraut, and melted Swiss cheese, then fried to golden perfection, they offer a delightful twist on a classic favorite.
Ingredients
Scale
Filling
- 1 cup cooked corned beef, shredded
- 1/2 cup sauerkraut, drained and chopped
- 1/4 cup Swiss cheese, shredded
- Salt and pepper to taste
Wrapper and Frying
- 8 egg roll wrappers
- 1 tablespoon vegetable oil (for frying)
Dipping Sauce (Optional)
- 1/4 cup Thousand Island dressing
Instructions
- Prepare the Filling: In a bowl, combine the shredded corned beef, chopped sauerkraut, and Swiss cheese. Season the mixture with salt and pepper to your preference and mix well to combine evenly.
- Assemble the Egg Rolls: Lay an egg roll wrapper on a clean flat surface with one corner facing you. Spoon 2 to 3 tablespoons of the corned beef mixture onto the center of the wrapper.
- Roll the Egg Rolls: Fold in the sides of the wrapper over the filling, then tightly roll the wrapper from the bottom corner upwards. Moisten the top corner edge with a little water to seal the egg roll securely.
- Heat Oil: Heat 1 tablespoon of vegetable oil in a frying pan over medium heat until hot and shimmering, but not smoking.
- Fry the Egg Rolls: Carefully place the assembled egg rolls in the hot oil. Fry them for 3 to 4 minutes on each side or until they achieve a golden brown and crispy exterior.
- Drain and Serve: Remove the egg rolls from the oil and place them on paper towels to drain excess oil. Serve immediately while hot, with Thousand Island dressing on the side for dipping if desired.
Notes
- Make sure the sauerkraut is well drained and chopped to prevent sogginess in the egg rolls.
- You can substitute Swiss cheese with any melty cheese like mozzarella or cheddar if preferred.
- For a healthier option, you can bake the egg rolls at 400°F (200°C) for 15-20 minutes, turning halfway through until crisp and golden.
- Ensure the oil is hot enough before frying to avoid greasy egg rolls.
- Thousand Island dressing is optional but adds a nice creamy and tangy contrast to the savory filling.
