Baked Reuben Egg Rolls
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Baked Reuben Egg Rolls
All the flavor of a Reuben sandwich in a little hand-held appetizer, these Baked Reuben Egg Rolls are the perfect recipe for a St. Patrick’s Day party or any party!
Preparation time 45 Minutes
Cooking time 20 Minutes
Total time 1 Hours 5 Minutes
Ingredients
- 1 ½ c cooked corned beef, diced
- 1 c Swiss cheese, shredded
- ¾ c sauerkraut, drained
- 12 (5 inch) egg roll or wonton wrappers
Instructions
- Preheat oven to 425F.
- In a medium bowl, mix corned beef, cheese, and sauerkraut.
- Spread ¼ c of the filling in a line in the center of each wonton wrapper, leaving the corners empty. Fold the bottom corner up over the filling.
- Moisten the unfolded edges of the wrapper with a little water. Then fold in the two sides. Finally, roll the egg roll towards the last corner to tightly wrap the filling.
- Place the egg rolls, seam side down, on a greased baking sheet. Spray the tops with cooking spray or lightly brush the tops with oil.
- Bake 20-25 minutes, until golden and crisp.
- Serve with homemade Russian dressing.
