The Crawley family chauffeur, he inspires Reuben Egg Rolls and Dipping Sauce

This is Tom's Favorite St, Patty's day snack 

Lets put it together 

This irresistible twist on the classic Reuben sandwich features crisp egg roll wrappers stuffed with tender corned beef, tangy sauerkraut, creamy Swiss cheese. 

 Dip them in homemade Spicy Thousand Island and  horseradish sauce.

What's in it?

For the Egg Rolls:
• About 25 egg roll wrappers 
• 1 1/2 to 2 pounds cooked leftover or sliced deli corned beef
• 2 packed cup sauerkraut, I like the jared style
• 1 1/2  cups shredded Swiss cheese 
  
  
• 2 teaspoon caraway seed 
• 2-3 inches canola oil in a high-sided, heavy-bottomed pan 
  
  
For the Thousand Island Dressing:
• 1/2 cup lowfat yogurt 
  
  
• 1/4 cup mayonnaise
• 1/4 cup sweet pickle relish
• 1/4 cup minced sweet onion
• 3 tablespoons ketchup
• 1 tablespoon of horseradish 

Lets put it together  

 The Thousand Island Dipping Sauce:

Whisk to combine all of the dressing ingredients. let it rest in the refrigerator. 

 The Reuben Egg Rolls...of LOVE

Place the sauerkraut in a colander and rinse over the sink. Squeeze, squeeze and squeeze as much liquid from the sauerkraut as you can, then coarsely chop very fine. Put this in a large mixing bowl.

Coarsely chop the corned beef, no large pieces.  Transfer the corned beef to the mixing bowl with the chopped sauerkraut, add the shredded Swiss cheese and the caraway seed (if using.) Use your hands to toss the ingredients together so that everything is evenly combined.

Place a single egg roll wrapper with one point facing toward you and one away. Dip your finger in the bowl of water and moisten the two edges farthest away from you. Scoop 1/4-cup of the corned beef filling onto the egg roll wrapper just slightly closer to you than the center of the wrapper. Simply roll the skin tightly. Try to avoid holes in the wrapper as they can cause leaking melted cheese and therefore splattering during the frying process. Gently press the final edge to help seal it and lay it on the clean pan you prepared for it. Repeat until the filling is used up.

Lets Bake the egg Rolls

  Preheat the oven to 400°F. Spray both sides of the finished egg rolls with non-stick cooking spray and lay them -not touching- on a baking sheet. Bake until the wrappers are golden brown and the Swiss cheese is melted inside. While these are definitely best hot, they are also good at room temperature.