Pastrami Reuben Egg Rolls

About This Recipe

Golden, crisp Pastrami Reuben Egg Rolls with Russian Dressing, made healthier by cooking in the air fryer or baking in the oven, taste so good!

Ingredients

• 1 1/2 cups sauerkraut
• 8 egg roll wrappers
• 6 ounces pastrami (chopped (or corned beef))
• 1 cup shredded reduced fat Swiss cheese (I like Jarlsberg)
• small bowl water (for sealing)
• Olive oil spray
• 1/4 cup light mayonnaise
• 2 tablespoons ketchup
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon horseradish
• Dash of hot sauce (I used Frank’s Red Hot)
• 1/2 tablespoon fresh lemon juice
• 1/4 teaspoon onion powder
• Pinch kosher salt

Instructions

1. With a clean kitchen towel, squeeze excess liquid from sauerkraut.  Set aside.
2. Place 1 egg roll wrapper on a clean, dry work surface with corners positioned like a diamond.
3. Add ¾ ounce (2 tablespoons) pastrami, 2 tablespoons cheese and 2 tablespoons sauerkraut on the bottom third of the wrapper.
4. Carefully lift the bottom point nearest to you and wrap it around the filling.
5. Dip your finger into a small bowl of water and run it along the edges of the wrapper.
6. Fold the left and right corners in toward the center and continue to roll into a tight cylinder.
7. Repeat with remaining filling and wrappers.
8. Preheat air fryer to 370 degrees F.
9. Spray all sides of the egg rolls with oil and rub with your hands to evenly coat.
10. Cook egg rolls in batches for 10 minutes, turning halfway or until golden brown and crisp.
11. Meanwhile, combine dressing ingredients in a small bowl.
12. Serve immediately with dressing on the side or drizzled on top.
13. Bake 400F in a preheated oven 12 to 16 minutes, flipping halfway.
14. From frozen, 375F 18 to 20 minutes, flipping halfway.