Reuben Eggrolls

Begin by adding the corned beef, cabbage, sauerkraut, and Swiss cheese to a large bowl, and mix until everything is nicely combined.

Heat your oil on the stove to about 350 degrees F. During this time, make the eggrolls.

Lay a wrapper out on your work surface with the points of the wrapper facing you, like a diamond. 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. 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. 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. Repeat until all of the eggrolls are finished. This should make about 8-10 eggrolls.

Carefully add about four of the eggrolls into your heated oil and fry for about 6-8 minutes, or until golden brown. Remove the eggrolls with some tongs, draining as much of the oil as possible, and allow to cool in a paper-lined strainer. Repeat with the remaining eggrolls.

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. Serve with a side of thousand island dressing.