Mader'S Reuben Rolls - cooking recipe

Ingredients

DIPPING SAUCE
3/4 cup thousand island dressing
1/4 cup German mustard (like Dusseldorf)
2 tablespoons wine vinegar
1 teaspoon minced onion
1 teaspoon minced garlic
1 dash Worcestershire sauce
1 dash hot pepper sauce
ROLLS
8 ounces corned beef (ground or shredded)
6 ounces swiss cheese, shredded
1/2 cup sauerkraut, rinsed and drained
1/4 cup minced onion
12 -15 egg roll wraps
vegetable oil

Preparation

Make dipping sauce by combining Thousand Island dressing, German mustard, wine vinegar, 1 teaspoon minced onion, garlic, Worcestershire sauce and hot pepper sauce. Set aside.
To make rolls:
Combine corned beef, Swiss cheese, sauerkraut and 1/4 cup onion; mix well.
Place about 2 tablespoons of the mixture in the center of an egg roll wrapper.
Roll up as directed on package, sealing edges with a little water.
Deep-fry rolls in 2 to 3 inches of vegetable oil, heated to 325 to 350 degrees Fahrenheit, until golden brown, about 3 to 4 minutes, turning to brown evenly.
When done, remove from oil with slotted spoon; drain on paper towels. Serve with dipping sauce.