Description
A crispy, golden egg roll filled with savory corned beef, tangy sauerkraut, creamy dressing, and melted Swiss cheese—perfect for sharing or indulging anytime.
Ingredients
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Corned beef, finely chopped – 2 cups (about 340 g)
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Sauerkraut, drained and squeezed dry – 1 ½ cups (about 225 g)
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Swiss cheese, shredded – 1 ½ cups (about 170 g)
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Cream cheese, softened – 4 oz (113 g)
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Mayonnaise – ¼ cup (60 g)
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Ketchup – 2 tablespoons (30 g)
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Yellow mustard – 1 tablespoon (15 g)
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Garlic powder – ½ teaspoon
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Black pepper – ½ teaspoon
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Egg roll wrappers – 16 wrappers
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Water or beaten egg – for sealing
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Neutral frying oil – about 4 cups (1 liter)
Instructions
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In a large bowl, mix corned beef, sauerkraut, Swiss cheese, and cream cheese.
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In a small bowl, whisk mayonnaise, ketchup, mustard, garlic powder, and black pepper.
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Add dressing to the beef mixture and stir until well combined.
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Place 2–3 tablespoons of filling in the center of each egg roll wrapper and roll tightly, sealing edges.
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Heat oil to 350°F (175°C).
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Fry egg rolls in batches for 3–4 minutes until golden brown.
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Drain on paper towels and serve warm.
Notes
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Drain sauerkraut thoroughly to prevent sogginess.
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These egg rolls can be baked or air-fried for a lighter option.
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Freeze uncooked egg rolls for convenient make-ahead snacks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes