What an interesting mashup! If you are making these as an appetizer, I would suggest using the smaller wonton wrappers rather than the large spring or egg roll wrappers. Makes it a little easier to handle.
serves20 Egg roll or 40 wontons
prep time40 Min
cook time15 Min
corned beef, thinly sliced
1 1/2 c
shredded swiss cheese
spring roll wrappers
thousand island dressing for dipping
How To Make
Preheat the oven to 375. Line a baking sheet with parchment paper and set aside.
Dice the corned beef and place in a large bowl. Add the drained sauerkraut and Swiss cheese and mix to combine.
Lay a wrapper out on your work surface with one corner pointing toward you. Add 2 tablespoons of the mixture to the center of the wrapper. Fold the corner closest to you up over the filling. Roll slightly away from you then fold in the two outside corners, and continue rolling the wrapper tightly away from you. Securely close the egg roll by lightly brushing the inside top corner of the wrapper with the egg mixture. Brush the top of the egg rolls with the egg mixture also. Repeat with the remaining wrappers and filling.
Bake for about 7 to 10 minutes then turn the egg rolls over baking for another 7 to 10 minutes until golden brown.
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