Ingredients:

  • 300 g (10.5 oz) Cooked Corned Beef, finely shredded or diced
  • 250 g (8.8 oz) Sauerkraut, drained and squeezed bone-dry
  • 175 g (6 oz) Swiss Cheese, grated
  • 2 Tbsp (30 ml) Russian Dressing (for filling)
  • 1 tsp (5 ml) Black Pepper, freshly ground
  • 12 Large Egg Roll Wrappers
  • 1 Large Egg, beaten with 1 tsp water (for egg wash/sealing)
  • 500 ml (2 cups) High Smoke Point Oil (e.g., Canola, Vegetable, or Peanut) for frying
  • 120 ml (1/2 cup) Mayonnaise (full-fat) (for dipping sauce)
  • 60 ml (1/4 cup) Ketchup or Tomato Purée (for dipping sauce)
  • 1 Tbsp (15 ml) Prepared Horseradish (optional, for dipping sauce)
  • 1 Tbsp (15 ml) Sweet Pickle Relish (or finely minced gherkins) (for dipping sauce)
  • 1 tsp (5 ml) Worcestershire Sauce (for dipping sauce)
  • 1/2 tsp Smoked Paprika (for dipping sauce)
  • Pinch of Salt and Cayenne Pepper (for dipping sauce)

Instructions:

  1. Drain the Kraut: Place the sauerkraut in a strainer. Wrap the sauerkraut tightly in a clean tea towel and squeeze vigorously until absolutely no moisture remains. Set aside.
  2. Combine Filling: In a large bowl, gently mix the dried sauerkraut, shredded corned beef, grated Swiss cheese, 2 tablespoons of Russian dressing, and black pepper. Do not overmix.
  3. Prepare the Dipping Sauce: In a small bowl, combine all sauce ingredients (mayonnaise, ketchup, horseradish, relish, Worcestershire, paprika, salt, and cayenne). Taste, adjust seasoning, cover, and chill until serving.
  4. Assembly Setup: Lay the egg roll wrappers on a clean, dry surface like a diamond. Have the egg wash ready. Place about 2 Tbsp (30g) of filling in the center of the wrapper, keeping it in a compact log shape. Do not overfill.
  5. Fold and Seal: Bring the bottom point up and over the filling, tucking it snugly. Fold the left and right corners inward toward the center. Brush the remaining top point edges lightly with egg wash. Roll the wrapper tightly away from you until fully sealed, ensuring edges are firmly pressed.
  6. Deep Frying (Option A): Pour oil into a Dutch oven to about 5 cm deep. Heat oil over medium-high heat to 175°C (350°F). Gently place 3-4 rolls into the hot oil and fry for 3–4 minutes, turning occasionally, until deep golden brown and crispy.
  7. Alternative Cooking (Option B - Air Fry/Bake): Lightly brush the assembled rolls with oil or spray generously. Air Fry at 200°C (400°F) for 8–10 minutes, or bake at 200°C (400°F) for 12–15 minutes, flipping halfway, until golden brown.
  8. Drain and Serve: Remove cooked rolls and place them on a wire rack or paper towels to drain excess oil. Allow them to rest for 2 minutes before serving immediately alongside the chilled Signature Russian Dipping Sauce.