Corned Beef Spring Rolls

• 10 egg roll wrappers
• 1 cup corned beef, cooked and diced
• 1/2 cup cooked cabbage, diced
• 1/2 cup cooked carrot, diced
• 1/2 cup sauerkraut, diced
• 1/8 pound or about 3-4 slices Swiss cheese, diced
• 1 teaspoon caraway seeds, crushed
• 1/2 teaspoon horseradish
• 1/2 teaspoon dijon mustard
• vegetable oil

1. Mix the beef, cabbage, carrot, kraut, cheese, and caraway together. Season.
2. Fill the egg roll wrappers - I used about two big spoonfuls each - and roll up into egg rolls- over the top, in the sides, then wet the tops and roll up completely.
3. Fry them up in some hot oil, turning them until all sides are golden brown.
4. Mix the horseradish and mustard together.
5. The hardest part here is to wait for them to cool, then dip them in the sauce and eat them..

egg roll wrappers, corned beef, cabbage, carrot, sauerkraut, swiss cheese, caraway seeds, horseradish, dijon mustard, vegetable oil

Taken from food52.com/recipes/36181-corned-beef-spring-rolls (may not work)