Mader'S Reuben Rolls

• DIPPING SAUCE
• 3/4 cup thousand island dressing
• 1/4 cup German mustard (like Dusseldorf)
• 2 tablespoons wine vinegar
• 1 teaspoon minced onion
• 1 teaspoon minced garlic
• 1 dash Worcestershire sauce
• 1 dash hot pepper sauce
• ROLLS
• 8 ounces corned beef (ground or shredded)
• 6 ounces swiss cheese, shredded
• 1/2 cup sauerkraut, rinsed and drained
• 1/4 cup minced onion
• 12 -15 egg roll wraps
• vegetable oil

1. Make dipping sauce by combining Thousand Island dressing, German mustard, wine vinegar, 1 teaspoon minced onion, garlic, Worcestershire sauce and hot pepper sauce. Set aside.
2. To make rolls:
3. Combine corned beef, Swiss cheese, sauerkraut and 1/4 cup onion; mix well.
4. Place about 2 tablespoons of the mixture in the center of an egg roll wrapper.
5. Roll up as directed on package, sealing edges with a little water.
6. Deep-fry rolls in 2 to 3 inches of vegetable oil, heated to 325 to 350 degrees Fahrenheit, until golden brown, about 3 to 4 minutes, turning to brown evenly.
7. When done, remove from oil with slotted spoon; drain on paper towels. Serve with dipping sauce.

dipping sauce, wine vinegar, onion, garlic, worcestershire sauce, pepper sauce, rolls, beef, swiss cheese, sauerkraut, onion, egg roll wraps, vegetable oil

Taken from www.food.com/recipe/maders-reuben-rolls-487626 (may not work)