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### Instructions:
1. **Prep the filling:** In a bowl, mix together the corned beef, sauerkraut, Swiss cheese, and a couple of spoonfuls of Thousand Island dressing. Make sure the mixture isn’t too wet—draining the sauerkraut well is key to keeping your egg rolls crispy.
2. **Fill and roll:** Place an egg roll wrapper on a clean surface with a corner facing you (like a diamond). Spoon about 2 tablespoons of the filling onto the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with a dab of water.
3. **Fry to golden perfection:** Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the egg rolls in batches, 2–3 minutes per side, until golden brown and crisp. Drain on paper towels.
4. **Serve and dip:** Serve hot with extra Thousand Island dressing for dipping—or mix it up with spicy mustard or horseradish sauce for a little kick.
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### Make-Ahead Tips:
– **To freeze:** Assemble the egg rolls and freeze them before frying. When ready to cook, fry from frozen (just add an extra minute or two of cook time).
– **To bake:** For a lighter version, bake at 400°F for 18–20 minutes, flipping halfway through. Spray with cooking oil for a crispy finish.
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### Final Bite:
Reuben Egg Rolls are proof that when you mix two comfort food classics, you get something truly unforgettable. They’re crispy, savory, tangy, and oh-so-satisfying. Serve them as a fun appetizer or make them the star of your next party platter—just be prepared for them to disappear fast!
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Would you like a version of this recipe with air fryer instructions or a vegetarian twist?
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