Ingredients:

  • 12 oz (340 g) cooked corned beef or pastrami, thinly sliced and roughly chopped
  • 1 cup (100 g) Swiss cheese, shredded or finely diced (about 4 oz / 112 g) — reserve some for garnish
  • 1 cup (150 g) well-drained sauerkraut, squeezed to remove excess liquid
  • 1 small shallot or 1/4 small yellow onion, finely minced (about 2 tbsp / 15 g)
  • 1 tbsp (15 g) unsalted butter or neutral oil
  • 1–2 tbsp (15–30 g) Thousand Island or Russian-style dressing (optional in filling)
  • Freshly ground black pepper to taste
  • 8 large egg roll wrappers (8–9 inch / 20–23 cm), thawed if frozen
  • 1 large egg, beaten (for sealing) or 2 tbsp water for a water seal
  • 1 tsp (5 g) cornstarch + 2 tbsp (30 ml) water (optional slurry to bind very wet filling)
  • Neutral oil for frying (peanut, canola, or vegetable) — about 2–3 cups (480–720 ml) for deep or half-deep frying
  • OR 2–3 tbsp (30–45 ml) neutral oil for brushing/spraying for baking/air-frying
  • For the dipping sauce: 1/2 cup (120 ml) mayonnaise
  • For the dipping sauce: 2 tbsp (30 g) ketchup
  • For the dipping sauce: 2 tbsp (30 g) sweet pickle relish or finely chopped dill pickles
  • For the dipping sauce: 1 tsp (5 ml) Worcestershire sauce or 1/2 tsp (2.5 ml) pickle juice
  • For the dipping sauce: 1/2 tsp smoked paprika (optional)
  • Freshly ground black pepper to taste (for sauce)
  • Garnish/optional: chopped parsley or chives, lemon wedges, extra shredded Swiss

Instructions:

  1. Prepare the filling: Drain sauerkraut thoroughly (squeeze in a sieve or cheesecloth) and chop finer if desired. Heat butter or oil in a skillet over medium heat and sauté minced shallot or onion 1–2 minutes until soft.
  2. Add the chopped corned beef or pastrami to the skillet and warm briefly 1–2 minutes, breaking up larger pieces. Stir in drained sauerkraut and 1–2 tablespoons Thousand Island or Russian-style dressing if using, and cook 1–2 minutes to meld flavors and evaporate excess moisture.
  3. Remove filling from heat and fold in shredded Swiss cheese, reserving a little for garnish. If filling seems wet, stir in an optional cornstarch slurry (1 tsp cornstarch + 2 tbsp water) or drain a bit more. Cool slightly, then chill 10–15 minutes if needed to firm the filling.
  4. Assemble egg rolls: Place one wrapper on a clean surface in a diamond orientation. Spoon about 3–4 tablespoons (≈1/4 cup / 40–50 g) of filling onto the lower third of the wrapper. Fold the bottom corner up, tuck sides in snugly, and roll tightly toward the top corner. Brush the tip with beaten egg or water to seal. Repeat and keep assembled rolls seam-side down on a lightly floured tray.
  5. Frying method: Heat oil in a deep skillet or Dutch oven to 350–375°F (175–190°C) with enough oil for 1/2 to 3/4 immersion. Fry egg rolls in 2–3 batches, seam-side down first, 3–4 minutes per batch, turning occasionally, until evenly golden brown and crisp. Transfer to a wire rack over a sheet pan to drain.
  6. Oven or air-fryer alternative: For oven, preheat to 425°F (220°C), brush or spray rolls lightly with oil, bake on a parchment-lined sheet 12–15 minutes, turning halfway until golden and crisp. For air fryer, preheat to 380°F (195°C), lightly spray rolls and air-fry 10–12 minutes, turning halfway.
  7. Make the dipping sauce: Whisk together mayonnaise, ketchup, sweet pickle relish, Worcestershire sauce or pickle juice, smoked paprika (if using), and freshly ground black pepper. Adjust to taste and chill until serving.
  8. Serve: Plate about 2 egg rolls per person with a ramekin of Thousand Island dip. Garnish with extra shredded Swiss or chopped parsley. Let rolls rest 1–2 minutes after frying or baking before serving to avoid burns from hot melted cheese.
  9. Doneness cues and tips: Filling should be cohesive and not wet; oil temperature of 350–375°F keeps wrappers crisp without burning. If baking or air-frying, brush or spray oil liberally for best browning.