Ingredients
4 oz. cream cheese, softened
3 tbsp. Russian dressing, plus more for serving
1 tbsp. prepared horseradish
3/4 lb. sliced corned beef, chopped
1 1/2 c. shredded Swiss cheese
1/2 c. sauerkraut, drained
2 tbsp. freshly chopped chives
16 egg roll wrappers
Vegetable oil, for frying
Preparation
Step 1In a medium bowl, mix together cream cheese, Russian dressing, and horseradish. Fold in corned beef, Swiss, sauerkraut, and chives. Step 2Set an egg roll wrapper in a diamond shape in front of you and spoon 2 tablespoons (max) reuben mixture in the center. Fold up bottom half and sides, then gently roll, sealing seam with a couple drops water. Repeat with remaining filling and wrappers. Step 3In a large deep-sided skillet over medium heat, heat 1 inch oil until it starts to bubble, then, working in batches, add egg rolls and fry until golden, 1 minute per side. Drain on a paper towel–lined plate and let cool slightly. Repeat with remaining egg rolls. Step 4Serve warm, with Russian dressing for dipping.
