Reuben Egg Rolls
1 cup sauerkraut
8 slices of Swiss cheese, chopped
1/2 lb sliced pastrami, chopped
12 egg roll wrappers
1/2 cup water
1/2 cup canola oil
1/2 cup Thousand Island dressing
1. Drain and squeeze sauerkraut. Combine with cheese and pastrami until blended.
2. Place egg roll wrapper on clean work surface with corner facing you. Place 1/3 cup mixture in center (horizontally) of wrapper. Brush edges of wrapper with water, then fold bottom corner up over filling. Fold side corners in and roll up tightly until sealed; repeat with remaining wrappers and filling.
3. Preheat oil in large, nonstick saute pan on medium-high 2-3 minutes, then add egg rolls (in batches, if needed). Cook 2-3 minutes on each side or until golden and crispy.
4. Drain egg rolls on paper towels. Serve with dressing on the side for dipping.
Makes 12.
Adapted from Publix Aprons.
