Regal Reuben Rolls

Yield: 8 rolls (Rolls can be frozen, uncooked. Add additional time to heating to compensate for frozen rolls.)

1 cup sauerkraut, squeezed dry

8 ounces corned beef, thinly sliced

4 ounces Swiss cheese, sliced into 8 slices

1 egg white beaten with 1 tablespoon water 8 egg roll wrappers Caraway seeds, to taste (must add to get rye bread taste)

Vegetable oil for frying Dipping sauce: Thousand Island or Russian dressing (optional) Arrange an egg roll wrapper on a work surface with one corner toward you; brush all edges of wrap with egg white wash. Place folded slices of beef on the wrapper, about 1 inch above the bottom corner, then top with a strip of cheese. Add about 2 tablespoons of kraut then some more folded slices of beef. Sprinkle with caraway seeds (which make egg roll wrapper taste like rye bread). Fold the bottom corner up over the filling to enclose, then gently fold in the sides. Put some pressure on the top and sides and then roll to the top corner of the wrapper. Repeat with remaining wrappers and filling. [Egg roll wrapper package has rolling diagram on bottom of cardboard insert.] Heat oil to 350 degrees. Fry egg rolls on all sides, turning occasionally, until lightly brown and crisp – about 3 to 5 minutes. Drain on a brown paper bag or clean newspaper. Repeat with remaining rolls. Serve warm with Thousand Island or Russian dressing for dipping, if desired.

AIR FRY COOKING METHOD: Spray rolls with cooking spray and place in an air fryer set to 400 degrees. Cook for 5 minutes, turn over, and cook until lightly browned, about 5 more minutes.

OVEN METHOD: Preheat the oven to 400 degrees. Spray rolls lightly with cooking spray and place on a baking sheet lined with parchment, if desired. Bake in the oven for 15 minutes, turning over halfway through cooking time, or until lightly browned.