12Egg roll wrappers(or 36 wonton wrappers for mini egg rolls)
½Poundcorned beefshredded or thinly sliced
6Slicesswiss cheesecut into approximately ½” squares
¾Cupsauerkraut(drained)
6TbspThousand Island dressing(plus additional for dipping)
Nonstick or oil spray(optional)
Instructions
In a medium mixing bowl, combine corned beef, cheese, sauerkraut, and Thousand Island dressing. Stir to combine and evenly distribute everything
½ Pound corned beef, 6 Slices swiss cheese, ¾ Cup sauerkraut, 6 Tbsp Thousand Island dressing
Using your fingers, wet the outside perimeter of your egg roll wrapper
12 Egg roll wrappers
For a full size egg roll, place about 3T of the filling mixture near one corner of the wrapper. For a wonton (mini egg roll) wrapper, use 1T instead
Fold the closest corner of the wrapper over top of the filling, and press down to secure it against the base of the wrapper
Next, fold the right and left sides of the wrapper inwards so they meet in the middle
Roll the filling pouch forward, up over the remaining top corner
Repeat until all egg rolls are rolled
Preheat your air fryer to 400°F
Place the egg rolls in the preheated air fryer basket in a single layer
Spritz the top of the egg rolls with a little olive oil or similar to give them extra browning (optional)
Nonstick or oil spray
Cook for 8-10 minutes at 400°F, stopping halfway through to flip egg rolls and reapply oil if desired, until outside is browned
Serve with additional dressing for dipping
Notes
You can use regular egg roll wrappers or the smaller wonton wrappers for mini egg rolls. Both are found in the refrigerated section with Asian foods. Alternatively, rice paper or spring roll wrapper may be used
Instead of corned beef, you can use pastrami, beef brisket, or sliced turkey instead
Swiss cheese is most common, but you can use other varieties of swiss or sub in another mild cheese like mozzarella or Monterey Jack if desired
The sauerkraut may be substituted for regular or pickled cabbage, or coleslaw. If you’re using sliced turkey, adding coleslaw here makes a Rachel variation.
For the Thousand Island dressing, you may swap in Russian dressing, “secret” burger sauce, French dressing, or even ranch in a pinch
If you don’t want to cut your ingredients up, use a half slice of cheese and a slice of beef in each egg roll. However, cutting it into smaller pieces helps distribute more evenly so you get a little of everything in each bite, and it’s easier to eat because the meat is less chewy
If you swap wonton wrappers to make mini egg rolls like I did, it’s a 3:1 ratio versus full size egg rolls. So, you’ll get about 36 mini to 12 large. If you’re adjusting your ingredient amounts to make more or less, adjust accordingly
Make sure when adding the filling, you do not mound or pack the Tablespoon. Doing so will cause you to overstuff the egg roll. Just a loose, even scoop works best
Should you overpack it accidentally, the best way to fix it is by wrapping it again. Wet another wrapper, place the first egg roll on seam side down in place of filling, and wrap it again. This should prevent it from falling apart
It is normal for some of your egg rolls to leak slightly during cooking. They still taste great!
Exact nutritional values will vary based on brand of ingredients, substitutions, additional sauces, and total quantity consumed, so please consider this a guideline only