‘Tis the season for Corned Beef & Cabbage Dinners, which ultimately leads to mounds of leftovers. Each year my husband and I try to figure out a new and exciting way to eat our corned beef, and this year thanks to some leftover egg roll wrappers in our fridge, we decided to create ‘Reuben Egg Rolls’ to enjoy.

The first step is to gather your leftover corned beef, sauerkraut, swiss cheese and egg roll wrappers.

Chop the meat and put into mixing bowl. We ended up having about 1 1/2 cups of meat to use. Next, drain the sauerkraut and add to the bowl- we used about 1 cup. Then add 2 cups of shredded swiss cheese to bowl and mix everything together.

Then take an egg roll wrapper and place in front of you with one of the corners facing you- this will make it diamond shaped and easier to fill and roll.

Place about 2 tablespoons of filling in the middle of the egg roll wrapper. Lightly wet the 2 top corners of the egg roll wrapper with water. Then take the bottom corner and bring up to cover the mixture. Then take each side corner and bring to the middle to cover the mixture. Then roll, from the bottom up, until the egg roll is completely wrapped. Place on a parchment paper lined baking sheet.

Place in a preheated 400° oven and bake for 10 minutes, or until the egg rolls are lightly browned.

Serve with a side of Russian Dressing and your leftover carrots and cabbage. And there you have it, an easy & creative way to eat your St. Patrick’s Day leftovers using items in your pantry.

Corned Beef Reuben Egg Rolls