Love serving these as they always are a hit! Foolproof!

– 8 egg roll wrappers
– 1/2 pound of deli-sliced corned beef, roughly chopped
– 1 cup of sauerkraut, drained and patted dry
– 1 cup of Swiss cheese, shredded
– 1/2 cup of Russian dressing, plus extra for dipping
– Cooking spray, for greasing the foil tray

1. Preheat your oven to 400°F (200°C). Generously grease a tin foil tray with cooking spray.

2. Lay an egg roll wrapper on a clean surface. Place a heap of corned beef in the center, topped with sauerkraut and a sprinkle of cheese.

3. Drizzle a small amount of Russian dressing over the filling. Fold the bottom corner up over the filling, tuck in the sides, and roll tightly to close. Seal the edge with a bit of water if needed.

4. Place the egg roll, seam side down, in your greased tin foil tray. Repeat with the remaining wrappers and filling.

5. Lightly spray the tops of the egg rolls with cooking spray – this helps get that golden, crunchy texture.

6. Bake for 10-15 minutes, or until the wrappers are golden and crisp. Be sure to keep an eye on them so they don’t burn!

7. Remove from the oven and let them cool for a couple of minutes before serving with a side of Russian dressing for dipping.