Reuben Egg Rolls

St. Patrick's Day is this weekend. I love making corned beef and cabbage, but we never eat all of it. Here's another great way to use those leftovers. Make these Reuben Egg Rolls!

Reuben Egg Rolls Dipping Sauce 1/2 cup mayonnaise 1/3 cup ketchup 1 tablespoon mustard 2 tablespoons dill relish 1 tablespoon prepared horseradish Egg Rolls 8 egg roll wrappers 8 slices Swiss cheese 1 1/2 cups cooked corned beef, chopped 1 cup shredded cabbage and carrots (or sauerkraut) 2 tablespoons water Peanut oil for frying Mix together all the dipping sauce ingredients in a small bowl. Cover and refrigerate until ready to use. Place an egg roll wrapper on a diagonal and add a slice of cheese in the center. Place equal amounts of corned beef and cabbage in center of wrapper. Wet the further two edges of the wrapper and fold the closest point to you over (keeping all the ingredients inside). Fold in both sides and then, tightly, roll up the egg roll. Heat oil in deep fryer or deep skillet to 350 degrees. Place egg rolls gently into heated oil and fry for 4-6 minutes or until golden brown on all sides. Cut in half and serve with dipping sauce.