Reuben rolls

Ingredients
FOR THE EGG ROLLS:
12 egg roll wrappers
12 oz. thinly sliced
corned beef
2 cups shredded Swiss
cheese
1 1/2 cups sauerkraut,
drained well and patted
dry
1 tsp. caraway seeds
(optional)
1 large egg, lightly
beaten
Vegetable oil, for frying
or air-frying
Nonstick cooking spray,
for air-frying
FOR THE RUSSIAN
DRESSING:
1/2 cup mayonnaise
1/4 cup chili sauce
1 Tbsp. drained
horseradish
1 tsp. apple cider
vinegar
Directions
YIELDS: 4 – 6 serving(s)
PREP TIME: 5 mins
TOTAL TIME: 45 mins
For the egg rolls: Place 1 egg roll wrapper on a
dry work surface with the points of the
wrapper facing up and down (like a diamond).
Place about 1 ounce of corned beef in the
middle of the wrapper. Add about 2
tablespoons of Swiss cheese, a scant 2
tablespoons of sauerkraut, and a pinch of
caraway seeds, if using. Brush the edges of the
wrapper with the egg. Fold the left then right
points of the wrapper in toward the center.
Fold the bottom point over the center. Roll
toward the remaining point to form a tight
cylinder. Press the edges to seal. Place on a
plate and cover with a dry towel. Repeat the
process with remaining wrappers, corned
beef, sauerkraut, Swiss cheese, and caraway
seeds.
1
For the Russian dressing: In a medium bowl,
whisk together the mayonnaise, chili sauce,
horseradish, vinegar, onion powder, paprika,
and Worcestershire sauce u