Reuben Eggrolls

Directions

1. 1
   Begin by adding the corned beef, cabbage, sauerkraut, and Swiss cheese to a large bowl, and mix until everything is nicely combined.
2. 2
   Heat your oil on the stove to about 350 degrees F. During this time, make the eggrolls.
3. 3
   Lay a wrapper out on your work surface with the points of the wrapper facing you, like a diamond.
4. 4
   Take about 3-4 tablespoons of the filling mixture and place it on the wrapper, in the center but towards the corner that is closest to you.
5. 5
   Fold the wrapper over, and tuck the mixture in, a bit tightly, and continue to roll the wrapper until you have a few inches of the wrapper exposed.
6. 6
   With a pastry brush, brush the beaten egg onto the exposed part of the wrapper and then fold over the remaining edges, and properly seal.
7. 7
   Repeat until all of the eggrolls are finished.
8. 8
   This should make about 8-10 eggrolls.
9. 9
   Carefully add about four of the eggrolls into your heated oil and fry for about 6-8 minutes, or until golden brown.
10. 10
    Remove the eggrolls with some tongs, draining as much of the oil as possible, and allow to cool in a paper-lined strainer.
11. 11
    Repeat with the remaining eggrolls.
12. 12
    To serve, either slice them in half, exposing the surprise inside, or let your guests take a bite and find out for themselves how awesome these are.
13. 13
    Serve with a side of thousand island dressing.