Delicious Rueben Egg Rolls packed with corned beef, sauerkraut, swiss cheese, parsley, and garlic powder. Perfect for St. Patrick's Day! Enjoy them baked until golden brown and served with Thousand Island dressing.
1: Preheat oven to 400°F.
2: Spray a baking sheet with nonstick spray.
3: In a large bowl, mix together the corned beef, sauerkraut, swiss cheese, parsley, and garlic until evenly dispersed.
4: Take one egg roll wrapper and lay it down in a diamond direction.
5: Fill the middle of the egg roll wrapper with a few tablespoons of filling.
6: Tap your fingers into the cold water and run it on all four edges of the egg roll wrapper.
7: Start 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.
8: Place seam side down onto the baking sheet and continue the process for all the egg roll wrappers.
9: Keep rolled egg rolls covered with a large damp paper towel so they do not dry out.
10: When finished rolling, spray the tops with nonstick spray and bake at 400°F for 8-10 minutes, flip, and cook another 8-10 minutes until they are golden brown.
11: Serve with Thousand Island dressing for dunking.
