Ingredients
1½cupssauerkraut
8egg roll wrappers
6ozpastrami,or corned beef, chopped
1cupreduced fat Swiss cheese,shredded, I like Jarlsberg
small bowl water,for sealing
olive oil spray
¼cuplight mayonnaise
2tbspketchup
½tspWorcestershire sauce
½tsphorseradish
dashhot sauce
½tbspfresh lemon juice
¼tsponion powder
pinch kosher salt
Preparation
With a clean kitchen towel, squeeze excess liquid from sauerkraut. Set aside.
Place 1 egg roll wrapper on a clean, dry work surface with corners positioned like a diamond.
Add ¾ ounce of pastrami, 2 tablespoons cheese, and 2 tablespoons sauerkraut on the bottom third of the wrapper.
Carefully lift the bottom point nearest to you and wrap it around the filling. Dip your finger into a small bowl of water and run it along the edges of the wrapper.
Fold the left and right corners toward the center and continue to roll into a tight cylinder.
Repeat with remaining filling and wrappers.
Preheat air fryer to 370 degrees F.
Spray all sides of the egg rolls with oil and rub with your hands to evenly coat. Cook egg rolls in batches for 10 minutes, turning halfway or until golden brown and crisp.
Meanwhile, combine dressing ingredients in a small bowl.
Serve immediately with dressing on the side or drizzled on top.
Bake 400 degrees F in a preheated oven for 12 to 16 minutes, flipping halfway.
