These are a fun twist to a well-known sandwich. The wonton wrapper replaces the bread for a simple hors d’oeuvre. From chef Cade Nagy of Catering by Design, makes 24 eggrolls.
Ingredients
1 pound raw corned beef
2 tablespoons sauerkraut
2 tablespoons grated Swiss cheese
24 small wonton or eggroll wrappers (about 3-by-3 inches)
Water
THOUSAND ISLAND DIP
1 tablespoon ketchup
1/2 cup mayonnaise
2 tablespoons sweet pickle relish
Directions
Cook corned beef overnight on a baking sheet, uncovered at 220 degrees. Remove from oven and let cool slightly. Shred corned beef by hand as fine as possible. Place beef in a mixing bowl with the sauerkraut and cheese. (This can be done 3-4 days ahead.)
Place wonton wrapper on clean work surface, rub it well with water by hand or by brush. Place about 2 teaspoons meat mixtures in center. Fold 2 corners together over mix, then roll into an egg roll form. Place in freezer for 2 hours. (This can be done several days ahead, but wrap the rolls in plastic wrap.)
Combine dip ingredients and refrigerate. (This can be done up to a week ahead.)
Heat oil to 350 degrees and deep fry 3 minutes or until golden brown. Serve with Thousand Island dip.
Wine ideas: When it comes to fried food, you can’t go wrong with sparkling wine. It doesn’t have to be expensive; Le Bellerive, Bisol and Moletta all make softly fizzy Prosecco that can be found for $16 or less. Tara Q. Thomas
