Reuben Egg Rolls are the perfect St. Patrick's Day appetizer. They're brimming with tender corned beef, sauerkraut, Swiss cheese, and Russian Dressing.
Combine corned beef, Swiss cheese, sauerkraut and Russian Dressing in a medium bowl. Mix well.
Lay egg roll wrapper on a flat surface with point toward you. Place about 1/4-cup of the Reuben filling on the bottom third of wrapper. Fold the bottom point toward the center; then fold the left and right point toward the center, like an envelope. Roll towards the top point. Seal the edge with water. Repeat with remaining egg roll wrappers and filling. (See Note 3)
Heat about 1-inch of oil in a skillet to 360° F over medium to medium-high heat. Add 3 to 4 egg rolls at a time to the hot oil; cook, turning occasionally until egg rolls are golden brown on all sides, about 4 to 5 minutes total. Drain on paper towels and serve. Yield: 12 Reuben Egg Rolls.