I first started cutting the corned beef into little squares, now I just shred the corned beef.
My son eats these hot or at room temperature. I also reheat them the next day in a hot oven and they are just as good.
CORN BEEF; Cooked, Thinly Sliced.
EGG ROLL SKINS; Large.
SAUERKRAUT; Drained And Patted Dry.
SWISS CHEESE; Slices.
THOUSAND ISLAND DRESSING
CARAWAY SEEDS; To Taste.
Cut the corned beef into little squares,the square should be about 2 by 2 inches.
Drain sauerkraut and pat dry.
Add caraway seeds to sauerkraut if desired.
Lay an egg roll skin out on work surface.
Place corned beef in the center of the egg roll.
Top corned beef with about a tablespoon of sauerkraut.
Squeeze a dab of Thousand Island Dressing on top if desired, dressing can be used as a dipping sauce if you want to skip this step all together.
Cut a slice of cheese into 4 squares and place one square over sauerkraut.
With fingers, lightly dab all of the edges of the egg roll with water.
Fold the left hand side of the egg roll toward the center, partially covering the corned beef.
Now fold over the right hand side of the egg roll, pressing seams together.
With fingers, lightly dab the edges of the bottom and top edge of the egg roll with water.
Next fold the bottom edge of the egg roll and fold it upward toward the center of the square, pressing seam lightly to seal.
Then repeat with the upper edge and folding it downward toward the center, pressing seams together.
Repeat this process again with the remaining egg rolls.
Pour oil into a skillet so you have about 2 to 3 inches of oil in the bottom of the skillet.
When oil is hot, carefully place Reuben's into the oil, seam side down.
Fry a few at a time you don't want to crowd.
Fry each Reuben until it is golden brown on the outside turning a few times if needed to brown evenly.
Remove the Reuben's to a paper towel to drain.
Serve with dressing on the side for dipping if desired.
Can be frozen but you will need to thaw them before frying.