Reuben Eggrolls

• 3/4 cups Canned Sauerkraut, Drained
• 1/4 cups Diced Pepperoncini Peppers
• 1/2 pounds Good Quality Deli Corned Beef Sliced Into Bite Size Pieces
• 1 cup Grated Swiss Cheese
• 18 teaspoons Pepper
• 14 Egg Roll Wrappers
• Olive Oil For Brushing On Your Pan And Eggrolls
• 1/2 cups Mayonnaise
• 1/4 cups Ketchup
• 2 Tablespoons Sweet Pickle Relish

1. 1.
2. Mix sauerkraut, pepperoncini peppers, corned beef, Swiss cheese and pepper in a medium bowl.
3. 2.
4. Preheat oven to 400 F.
5. 3.
6. Lay out 1 egg roll wrapper at a time with the point towards you like a diamond.
7. Place 2-3 tablespoons of the filling in the bottom third of the wrapper.
8. Fold the point closest to you towards opposite point but bring it in about 1/2 inch from the edge of the bottom layer.
9. Work the skin back tightening up the ingredients in the egg roll.
10. Now fold the sides up sealing with a little bit of water.
11. Place just a tiny but of water on the edge that is still flat on the surface and tightly roll it into an eggroll shape.
12. Place it seam side down on a plate.
13. Continue until your corned beef mixture is all gone.
14. Coat a large rimmed cookie sheet with olive oil.
15. Brush egg rolls with olive oil and place them on the cookie sheet.
16. Bake for 10-12 minutes or until golden brown.
17. 4.
18. In separate bowl mix mayonnaise, ketchup and pickle relish.
19. Serve with eggrolls.
20. Notes: Keep the egg roll wrappers that you are not working with covered with a moist paper towel while you are filling them one by one.

pepperoncini peppers, swiss cheese, pepper, egg, olive oil, mayonnaise, ketchup, sweet pickle

Taken from tastykitchen.com/recipes/appetizers-and-snacks/reuben-eggrolls-3/ (may not work)