Place an egg roll wrapper on a flat surface, then add 1 slice chopped corned beef, a slice of swiss cheese, and 2 tablespoons sauerkraut.
Dip your finger in a small bowl of water, then run it around the edges to help seal the wrapper. Fold the bottom of the wrapper and wrap over the filling and seal. Repeat with the rest.
In a saucepan or small dutch oven, heat 2 inches of oil to 350°F/180°C. Use a candy thermometer to check the temperature.
Deep fry egg rolls until lightly browned and crispy (4-5 minutes). Do not overcrowd the pan, drain on a wire rack or paper towel lined plate.
Preheat the oven to 350°F/180°C. Line a baking sheet with parchment paper, lay the egg rolls in a single layer and spray with cooking spray.
Bake for 10-12 minutes flipping halfway through, or until crispy and browned.
- The best way to freeze egg rolls is to freeze them before they’re cooked. Create and make the entire egg roll, minus the cooking portion, and store them in a freezer-safe container or bag. When you’re ready to serve, just thaw them in the fridge and cook.
Serving: 1air fried egg roll without dip | Calories: 108kcal | Carbohydrates: 9g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 243mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 146IU | Vitamin C: 3mg | Calcium: 146mg | Iron: 1mg