Place all of your ingredients around a work space, like a cutting board or plate.
Baste the edges of a large egg roll wrapper. Fill with about 2 tablespoons cold and chopped pork and sauerkraut mixture and 1 tablespoon of cheese. You don't have to be exact, but you don't want to overfill the wrapper.
Fold over one edge, then the sides to look like an open envelope. Roll into an egg roll. Don't wrap it too tonight, you need a little room for expansion while frying.
Continue with remaining egg roll wrappers.
Place onto parchment or wax paper and into a container to freeze. You can also use a baking sheet if you plan to fry them later that day. Avoid the rolls touching because they will stick and you’ll have trouble pulling them apart for frying.
Freeze for a minimum of 1 hour, but up to 6 months.
When ready to fry, heat oil in a large, high-sided Dutch oven or pot. Using thermometer, make sure oil is 300 degrees.
Place 3-4 egg rolls (depends on size of your cooking vessel) into the hot oil, making sure to not crowd the pan. Fry for 1-2 minutes on each side or until lightly browned, but before the cheese melts and starts to escape.
Remove to a paper towel lined plate or baking sheet.
Repeat with remaining German egg rolls. Serve immediately with mustard aioli dipping sauce.
If you’ve tried this recipe, come back and let us know how it was!
Like most fried foods, they are best eaten freshly fried. You can, however, assemble and freeze all the pieces so they are all ready to go when you want to serve.You can also freeze them indefinitely after rolled. I might have a batch in my freezer right now just waiting for a rainy day lunch.After they are fried, you can reheat them in the oven for about 5 minutes at 350. Again, you run the risk of the cheese escaping, so don’t let them stay in there too long.Refrying is also an option, just heat up oil like you did the first time and plop them in for just 20-30 seconds on each side. Enough to warm them up, but not cook further.