- 2 cups of cooked corned beef, diced
- 1 cup cooked cabbage, chopped
- 1/2 cup fresh sauerkraut
- 4 slices Swiss cheese, diced
- Thousand Island Dressing
- 1 egg, beaten
- 2 cups canola oil
- Egg roll wrappers.
Lay one wrapper with the points facing you like a diamond. Brush with egg wash. Add another wrapper directly on top and brush again with egg wash. Place 3-4 tablespoons of the corned beef mixture on the wrapper closest to you. You can also add about 1 tsp. of the Thousand Island Dressing before closing up the egg rolls.
Fold both sides over toward the middle and push down filling towards you. Begin to roll from the bottom to form egg roll. The egg wash will seal the egg roll.
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