Reuben Rolls Recipe

Ingredients:

• 3/4 cup Thousand Island dressing
• 1/4 cup Dusseldorf mustard
• 2 tablespoons wine vinegar
• 1 teaspoon plus 1/4 cup minced onion (divided)
• 1 teaspoon minced garlic
• Dash of Worcestershire sauce
• Dash of hot pepper sauce
• 8 ounces corned beef (ground or shredded)
• 6 ounces shredded Swiss cheese
• 1/2 cup sauerkraut, rinsed and drained
• 12 to 15 egg roll wrappers
• Vegetable oil

Instructions:

Make dipping sauce by combining dressing, mustard, vinegar, 1 teaspoon minced onion, the garlic, Worcestershire sauce and hot pepper sauce. Set aside.

To make rolls: Combine corned beef, cheese, sauerkraut and remaining 1/4 cup onion and mix well. Place about 2 tablespoons of the mixture in the center of an egg roll wrapper. Roll up as directed on package, sealing edges with a little water.

Deep-fry rolls in 2 to 3 inches of vegetable oil, heated to 325 to 350 degrees, until golden brown, about 3 to 4 minutes, turning to brown evenly. When done, remove from oil with slotted spoon and drain on paper towel. Serve with dipping sauce.

Makes 12 to 15 rolls.