Reuben Egg Roll

Name: Reuben Egg Roll
Ingredients: 2 cups sauerkraut, squeezed dry; 1/2 cup KRAFT Thousand Island Dressing; 2 tsp. caraway seed, toasted, ground; 16 each egg roll wrappers; PHILADELPHIA Original Cream Cheese, softened; 2 cups corned beef brisket, thinly sliced

6 ingredients

12 steps

Ingredients

2 cups sauerkraut, squeezed dry
1/2 cup KRAFT Thousand Island Dressing
2 tsp. caraway seed, toasted, ground
16 each egg roll wrappers
PHILADELPHIA Original Cream Cheese, softened
2 cups corned beef brisket, thinly sliced

Directions

1

Combine sauerkraut, dressing and caraway seed.
2

Place 1 egg roll wrapper on work surface with bottom corner pointing toward you.
3

Spoon about 2 Tbsp.
4

sauerkraut mixture just below center of wrapper; top with 1 Tbsp.
5

cream cheese and 1 oz.
6

meat.
7

Fold bottom corner of wrapper about halfway to center.
8

Fold both side corners of wrapper over filling, then roll up tightly.
9

Moisten top corner of wrapper with water; press firmly to egg roll to seal.
10

Repeat with remaining ingredients.
11

Fry, in batches, in 350 degrees F oil 4 min.
12

or until golden brown; drain.