award winning crispy reuben egg rolls stuffed with corned beef, sauerkraut and creamy cheese

2 ounces cream cheese, softened

1 tablespoon Hellmann’s Spicy Dipping Sauce plus additional for serving

½ cup drained sauerkraut, blotted dry on paper towels

¼ pound deli corned beef, chopped

¼ pound baby Swiss cheese, chopped or shredded

8 spring roll or egg roll wrappers

Vegetable oil for frying

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In medium bowl, mix cream cheese and 1 tablespoon dipping sauce until blended. Add sauerkraut, corned beef and cheese; blend well. Divide reuben mixture into 8 (1/4 cupful) portions.
Working with 1 wrapper at a time, lay the wrapper on a work surface with a corner point towards you. Spread 1 portion of filling (horizontally) just below the center of the wrapper forming a 4-inch log.
Brush some water along wrapper edges. Fold the corner closest to you over the filling. Turn in the sides and roll tightly to far point.
Continue with remaining ingredients making 8 egg rolls, total. While making egg rolls keep covered with plastic wrap so wrappers do not dry out.
Heat oil to 350F. Deep fry or shallow fry, turning, for 3 to 4 minutes or until egg rolls are golden brown and crisp.
Drain on paper towels. Slice on the diagonal. Serve with Hellmann’s Spicy Dipping Sauce.

Keywords: egg rolls, reuben, crispy snack, bar food