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Reuben Egg Rolls

Combining two of my favorite things is always a good idea. These egg rolls are where L.E.S meets Chinatown. I imagine this is what a Katz Deli X Wo Hop collaboration would taste like.

1 1/2 cup shredded cooked cabbage
6 ounces sauerkraut, drained and chopped
1 1/2 cup corned beef homemade or store bought diced
1/2 cup Swiss cheese, shredded
10 egg roll wrappers
Oil for frying
1 egg beaten

For dipping:
Russian dressing
Spicy mustard

Combine cabbage, sauerkraut, cheese and corned beef in bowl. Until mixed well.

To roll lay wrapper down like a diamond with one corner pointing toward you. Spoon 3 tablespoons of cabbage mixture onto center of wrapper a little closer to the corner pointing toward you. Fold the corner pointing toward you tightly over the filling to the center of the wrapper. Fold the right corner to the center. Tucking in any filling that comes out. Then fold the left corner to center. Using fingers brush egg around the last wrapper corner to seal egg roll. Roll until egg rolls is closed.

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