Reuben Egg Roll

• 2 cups sauerkraut, squeezed dry
• 1/2 cup KRAFT Thousand Island Dressing
• 2 tsp. caraway seed, toasted, ground
• 16 each egg roll wrappers
• PHILADELPHIA Original Cream Cheese, softened
• 2 cups corned beef brisket, thinly sliced

1. Combine sauerkraut, dressing and caraway seed.
2. Place 1 egg roll wrapper on work surface with bottom corner pointing toward you.
3. Spoon about 2 Tbsp.
4. sauerkraut mixture just below center of wrapper; top with 1 Tbsp.
5. cream cheese and 1 oz.
6. meat.
7. Fold bottom corner of wrapper about halfway to center.
8. Fold both side corners of wrapper over filling, then roll up tightly.
9. Moisten top corner of wrapper with water; press firmly to egg roll to seal.
10. Repeat with remaining ingredients.
11. Fry, in batches, in 350 degrees F oil 4 min.
12. or until golden brown; drain.

sauerkraut, caraway, egg roll wrappers, philadelphia original cream cheese, corned beef brisket

Taken from www.kraftrecipes.com/recipes/reuben-egg-roll-143469.aspx (may not work)