CORNED BEEF & CABBAGE SPRING ROLLS
10 egg roll wrappers
1lb shredded purple cabbage
1 medium onion, finely minced
1 tsp caraway seeds, optional
1 Tbs olive oil
½ lb thinly sliced corned beef, julienne
½ tsp ground black pepper
4 oz. shredded Swiss cheese, chilled
Thousand Island dressing
Sauté the minced onion and cabbage in olive oil over a medium heat until cooked and most liquid has evaporated. . Remove from heat. Stir in pepper, caraway seeds, onion, and cheese. Mix thoroughly. Set aside.
Add 6 slices of corned beef and then cabbage from the left to right side of the egg roll wrapper. You may have to adjust amounts, less or more, depending on the size of the wrapper or desired fullness. Fold left and right sides of wrapper over edges of filling. Roll wrapper from bottom. Repeat with remaining egg roll wrappers.
Heat the oven to 375F. Bake egg rolls about 20 minutes or until golden brown. Serve hot with a side of Thousand Island dressing.