Air-Fryer Reuben Egg Rolls
1/6th of recipe (1 egg roll): 155 calories, 5.5g total fat (2g sat. fat), 536mg sodium, 16g carbs, 1g fiber, 2g sugars, 11g protein
Cook: 15 minutes
1 cup bagged coleslaw mix
4 oz. (about 8 slices) corned beef, trimmed of excess fat
4 slices reduced-fat Swiss cheese
1/2 cup sauerkraut, drained and patted dry
3 tbsp. light Thousand Island dressing, or more for dipping
6 large square egg roll wrappers (stocked with the refrigerated Asian items in the supermarket)
Place coleslaw in a medium microwave-safe bowl, and add 2 tbsp. water. Cover and microwave for 1 1/2 minutes, or until softened.
Drain excess liquid or pat dry. Chop corned beef and cheese slices, and add them to the bowl. Add drained sauerkraut and dressing. Mix well.
Lay an egg roll wrapper flat on a dry surface. Evenly distribute 1/6th of the mixture (about 1/3 cup) in a row a little below the center. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides about 3/4 inch toward the middle, to keep mixture from falling out. Roll up the wrapper around the mixture and continue to the top. Seal with a dab of water. Repeat to make 5 more egg rolls.
Spray egg rolls with nonstick spray. Place in the air fryer cooking basket in a single layer. (If they don’t all fit in a single layer, cook a second batch afterward.)
Set air fryer to 390 degrees (or the nearest degree). Cook for 7 minutes, or until golden brown.
MAKES 6 SERVINGS
Oven Alternative: No air fryer? No problem! Bake at 375 degrees until golden brown, 25 - 30 minutes.
Air-Fryer Novice? Check out our guide to all things air fryer!
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