Reuben Egg Rolls and Thousand Island Dipping Sauce
"This irresistible twist on the classic Reuben sandwich features shatteringly crisp egg roll wrappers stuffed with salty corned beef, briny sauerkraut, nutty Swiss cheese and a pinch or two of caraway seed to mimic rye bread. Dunk in homemade Thousand Island Dip or serve with horseradish, wasabi, or spicy brown mustard. The recipe includes instructions for deep frying or baking the egg rolls...."
INGREDIENTS
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24-36 egg roll wrappers (not won ton sized)
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1½ to 2 pounds leftover baked or thickly sliced deli corned beef
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1 packed cup sauerkraut (preferably not canned)
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2 cups shredded Swiss cheese
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1 teaspoon caraway seed (optional)
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2-3 inches of peanut, canola or vegetable oil or shortening in a high-sided, heavy-bottomed pan
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½ cup Greek yogurt
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½ cup mayonnaise
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¼ cup sweet pickle relish
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¼ cup minced sweet onion
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3 tablespoons ketchup
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a pinch of cayenne pepper
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