From blogger BLUEJEANCHEF I was excited to try this recipe. It came out very good but with a few caveats - it took longer to cook then stated and next time I would spray with canola spray rather than brush - it made them a little greasy. Haha just realizing thinly sliced corn beef I had and then I thinly sliced it as well so you wouldn't bite and pull it out of egg roll!!
*** ok our soggier crust crisped up perfect on reheat 350 for 10 minutes for our leftover! ***
- 8 egg roll wrappers
- 16 SLICES Swiss cheese 12 ounces
- 12 OUNCES thinly sliced corned beef
- 2 CUPS sauerkraut, drained well
- 1 CUP Russian dressing (see separate post)
- vegetable oil
- Russian dressing for dipping
Place an egg roll wrapper on a flat surface with one of the points facing towards you (it should look like a diamond). Place one slice of Swiss cheese in the middle of the wrapper, leaving a 1-inch boarder around the sides. Top with 2 ounces of corned beef. Spread ¼ cup of sauerkraut over the corned beef and top it with 1 T of the Russian dressing. Place another slice of Swiss cheese over the sauerkraut.Brush a little water around all sides of the egg roll wrapper. Fold the bottom corner of the wrapper pointing toward you tightly up over the filling pushing out any air pockets. Fold the left corner in toward the center over the filling and then the right corner over the center so it looks like an envelope. Tightly roll the bottom up towards the top open corner to seal the egg roll. Brush with a little additional water if needed to seal the edges. Repeat this seven times with the remaining ingredients to make eight egg rolls.Pre-heat the air fryer to 400ºF.Brush all sides of the egg rolls with vegetable oil. Air-fry the egg rolls in two batches, four at a time, for 10 minutes, turning the rolls over halfway through.Serve with additional Russian dressing for dipping.
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