Description
A crispy, golden appetizer filled with savory corned beef, tangy sauerkraut, and melty Swiss cheese, perfect for parties or cozy nights in.
Ingredients
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Egg roll wrappers – 12 large wrappers
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Cooked corned beef (chopped) – 340 g (12 oz)
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Sauerkraut (drained and chopped) – 1 cup (200 g)
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Swiss cheese (shredded) – 1½ cups (170 g)
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Cream cheese (softened) – 115 g (4 oz)
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Yellow mustard – 1 tablespoon
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Garlic powder – ½ teaspoon
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Black pepper – ½ teaspoon
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Salt – ¼ teaspoon
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Oil for frying – 3 cups (720 ml)
Instructions
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In a bowl, mix corned beef, sauerkraut, Swiss cheese, cream cheese, mustard, garlic powder, pepper, and salt until well combined.
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Place an egg roll wrapper on a flat surface and add 2 to 3 tablespoons of filling to the center.
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Fold and roll tightly, sealing the edge with water.
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Heat oil to 175°C (350°F) and fry egg rolls in batches for 3 to 4 minutes until golden and crispy.
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Drain on paper towels and serve hot with dipping sauce if desired.
Notes
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Drain the sauerkraut thoroughly to keep the egg rolls crisp.
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Egg rolls can be assembled ahead of time and fried just before serving.
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Baking or air frying is a great alternative for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 15 minutes