Savory Reuben Egg Rolls

Lay an egg roll wrapper on a clean surface, with one corner pointing towards you.

Place a slice of corned beef in the center of the wrapper.

Add a spoonful of sauerkraut and a sprinkle of shredded Swiss cheese on top of the corned beef.

Drizzle a small amount of Thousand Island dressing over the fillings.

Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll tightly.

Brush the top corner with beaten egg to seal.

Repeat with the remaining wrappers and fillings.

Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).

Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per batch.

Remove from oil and drain on paper towels.

Serve hot with extra Thousand Island dressing for dipping.