egg roll reuben wraps

How To Make egg roll reuben wraps

• 1

  Arrange egg roll wrappers, water, sauerkraut, corned beef, and Gruyere cheese in an assembly line in a work space large enough to easily accommodate everything without being crowded.
• 2

  Take one wrapper and place in front of you with one corner pointing at you.
• 3

  Dip fingers into water and use them to wet the side of the wrapper facing upwards.
• 4

  Place small, even amounts of sauerkraut, corned beef, and Gruyere cheese, respectively, onto the third of the wrapper nearest you.
• 5

  Fold the corner opposite you over the fillings and roll slightly to surround the filling with wrapper.
• 6

  Fold the sides to enclose the fillings completely, rolling to seal completely.
• 7

  Put completed rolls on a tray.
• 8

  Repeat until all ingredients are used. Refrigerate rolls until oil is heated.
• 9

  Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• 10

  Fry chilled egg rolls in hot oil in batches until golden brown, about 5 minutes per batch.
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