Ingredients:

  • 1 lb Corned Beef (cooked, finely diced)
  • 1 cup, packed Swiss Cheese (grated)
  • 1 cup, packed Sauerkraut (drained and squeezed bone dry)
  • 1/4 cup Thousand Island Dressing (or Russian)
  • 1/2 teaspoon Black Pepper
  • 12 standard square Egg Roll Wrappers
  • 1 Large Egg
  • 1 tablespoon Water
  • 4-6 cups Neutral Frying Oil (e.g., Canola, Peanut, or Vegetable)
  • 1/2 cup full fat Mayonnaise (for dip)
  • 2 tablespoons Ketchup (for dip)
  • 1 teaspoon Prepared Horseradish (optional, for dip)
  • 1 tablespoon Sweet Pickle Relish (or finely chopped gherkins, for dip)
  • 1/2 teaspoon Worcestershire Sauce (for dip)
  • 1/2 teaspoon freshly squeezed Lemon Juice (for dip)

Instructions:

  1. Drain the sauerkraut thoroughly in a sieve. Press firmly to remove liquid, then spread on paper towels and press hard until virtually all moisture is removed. This step is crucial for crispy egg rolls.
  2. In a large mixing bowl, combine the diced corned beef, grated Swiss cheese, dried sauerkraut, 1/4 cup of dressing, and pepper. Mix gently until the mixture is bound together. Cover and refrigerate the filling for at least 30 minutes to firm up.
  3. Prepare the Egg Wash by whisking the large egg and 1 tablespoon of water together. Prepare the Zesty Russian Dip by whisking the remaining dip ingredients (mayonnaise, ketchup, horseradish, relish, Worcestershire, lemon juice) together. Chill the sauce until serving.
  4. Assemble the Egg Rolls: Lay a wrapper in a diamond shape. Place approximately 2.5 tablespoons of chilled filling horizontally across the bottom third. Fold the bottom corner up and over the filling. Fold the left and right side corners inward. Brush the remaining visible wrapper edges with the egg wash. Roll the filled portion tightly toward the top corner and seal. Repeat until all 12 rolls are wrapped.
  5. Heat the frying oil in a deep pot or Dutch oven to 350°F (175°C). Monitor the temperature using a kitchen thermometer.
  6. Carefully lower 3-4 egg rolls into the hot oil using tongs, ensuring not to overcrowd the pot. Fry for 2–3 minutes, turning occasionally, until they are deep golden brown and crisp.
  7. Remove the fried egg rolls and place them immediately on a wire rack lined with paper towels to drain excess oil. Allow them to cool slightly before serving with the chilled Zesty Russian Dip.