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4
5 minutes
.
Author:Todd Toven
4–6 slices Swiss cheese, cut into very small pieces
¼–½ lb deli-sliced corned beef, diced
1 cup sauerkraut
½ cup Thousand Island dressing (plus extra for dipping)
Blackstone Essential Blend seasoning (or salt, pepper, and garlic powder)
12 egg roll wrappers
Cooking oil
Preheat the griddle (such as a Blackstone) to medium-low heat.
In a mixing bowl, combine the Swiss cheese, diced corned beef, sauerkraut, and Thousand Island dressing. Season with Blackstone Essential Blend (or salt, pepper, and garlic powder) and mix well.
Lay an egg roll wrapper flat on a cutting board with a corner pointing toward you. Spoon 2–3 tablespoons of the filling into the center. Lightly moisten the edges of the wrapper with water. Fold the bottom corner over the filling, fold in the two side corners, then roll tightly toward the top corner to seal. Repeat with the remaining wrappers and filling.
Drizzle cooking oil onto the griddle. Place the egg rolls on the hot surface and cook, turning gently with tongs so all sides become evenly golden brown. Add more oil if needed while cooking.
Remove from the griddle and serve hot with extra Thousand Island dressing for dipping.
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