Everything you love about a rueben sandwich, rolled into an egg roll wrapper and baked instead of fried. This perfect appetizer can be made days in advance and frozen for the big party! A delicious combo of salty corned beef, tangy sauerkraut, and melted Swiss with extra thousand island for dipping.
1: Preheat oven to 400°F and spray baking sheet with nonstick spray.
2: In a bowl, mix together the corned beef, sauerkraut, swiss cheese, parsley, and garlic.
3: Take one egg roll wrapper and lay it down in a diamond direction.
4: Fill the middle of the egg roll wrapper with a few tablespoons of filling.
5: Tap your fingers into the cold water and run it along all edges of the egg roll wrapper.
6: Roll starting at the bottom corner, fold it over the filling, fold in each right and left corner towards the middle (press down to seal), and finally roll it up to the top.
7: Place seam side down onto the baking sheet and continue the process for all of the egg roll wrappers.
8: Keep rolled egg rolls covered with a large damp paper towel to prevent drying out.
9: When finished rolling, spray tops with nonstick spray and bake at 400°F for 8-10 minutes, flip, and cook another 8-10 minutes until golden brown.
10: Serve with Thousand Island dressing for dunking.
11: To freeze, follow directions, let egg rolls cool completely, lay in a single layer in a gallon freezer ziplock bag and freeze until ready to enjoy. When ready, bake on a baking sheet with nonstick spray at 350°F for 20-25 minutes.
