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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 7 |
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Had these at Summerfest in Milwaukee and just had to re-create. I have deep-fried or baked with success. Great served with a horseradish sauce. Ingredients:
1/2 lb deli corned beef, sliced |
2 cups shredded swiss cheese |
1/2 cup drained rinsed sauerkraut (to taste) |
6 -10 large egg roll wraps |
cooking spray (for deep frying) or oil (for deep frying) |
Directions:
1. Slice corned beef into ribbons (I roll a few pieces up like a cigar and make thin slices).
2. Combine cheese, sliced beef and kraut in a bowl.
3. Place approx 1/3 cup of the corned beef mixture in egg roll wrapper, roll up egg roll fashion sealing the last edge with water.
4. To bake: spray sheet pan with spray oil, place rolls seam side down, spray liberally with more spay oil. Bake at 400°F for 10-12 minutes rotating half-way through baking. Bake until brown.
5. To Deep Fry: Heat oil to 350°F - add rolls, fry until brown and crisy, drain on paper towels.
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