Crispy, golden Reuben Egg Rolls—packed with savory corned beef, tangy sauerkraut, and melty Swiss cheese, served with creamy Thousand Island!
Why You’ll Love This Recipe
These Reuben Egg Rolls take everything you love about the iconic deli sandwich and roll it into a finger food masterpiece. Here’s why they’re a must-try:
- A creative twist on a classic Reuben sandwich.
- Perfect balance of tangy, savory, and cheesy flavors.
- Easy to prepare and even easier to devour.
- Ideal for parties, potlucks, or game day snacks.
- Pairs perfectly with Thousand Island dressing for dipping.
- Great use of leftover corned beef from St. Patrick’s Day meals.
- Can be prepped ahead and fried just before serving.
- Versatile enough for air frying or baking alternatives.
- Customizable with your favorite sandwich fillings.
- Guaranteed to impress guests with minimal effort.
Ingredients
- 12 egg roll wrappers
- 1 1/2 cups cooked corned beef, chopped
- 1 cup sauerkraut, drained and squeezed dry
- 1 cup shredded Swiss cheese
- 1/4 cup Thousand Island dressing (plus extra for dipping)
- Vegetable oil, for frying
- Water (to seal egg roll wrappers)
Directions
- In a large bowl, combine the chopped corned beef, sauerkraut, Swiss cheese, and 1/4 cup Thousand Island dressing.
- Lay one egg roll wrapper on a clean surface in a diamond shape.
- Place about 2 tablespoons of filling in the center.
- Fold the bottom corner up over the filling, then fold in the sides, and roll up tightly. Moisten the top corner with water to seal.
- Repeat the process with the remaining wrappers and filling.
- Heat 2 inches of vegetable oil in a deep fryer or skillet to 350°F (175°C).
- Fry the egg rolls in batches, turning occasionally, for 3–4 minutes or until golden and crispy.
- Remove and drain on paper towels.
- Serve warm with extra Thousand Island dressing on the side.
Servings And Timing
- Servings: 12 egg rolls
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Calories per serving: 185 kcal
Variations
- Air Fryer Option: Brush rolls lightly with oil and air fry at 375°F for 8–10 minutes, turning halfway.
- Baked Version: Bake at 400°F for 15–18 minutes until golden and crispy.
- Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the filling.
- Turkey Reuben: Substitute turkey for corned beef for a lighter variation.
- Vegetarian Option: Replace meat with extra sauerkraut and sautéed mushrooms or tempeh.
- Cheese Swap: Use Gruyère or provolone in place of Swiss cheese.
Storage/Reheating
- Storage: Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in an oven or air fryer at 375°F until heated through and crispy—about 8–10 minutes. Avoid microwaving, as it can make the wrappers soggy.
- Freezing: Freeze uncooked egg rolls in a single layer, then transfer to a freezer-safe bag. Fry directly from frozen, adding 1–2 minutes to cooking time.
FAQs
What dipping sauce goes best with Reuben Egg Rolls?
Thousand Island dressing is the classic choice, but Russian dressing or a spicy mustard also pair well.
Can I make these ahead of time?
Yes, you can assemble them a few hours in advance and keep them covered in the fridge until ready to fry.
Are Reuben Egg Rolls freezer-friendly?
Yes. Freeze before frying for best results. You can fry them directly from frozen.
How do I prevent the egg rolls from getting soggy?
Drain and squeeze the sauerkraut well and make sure oil is hot enough before frying.
What’s the best oil for frying egg rolls?
Vegetable oil or canola oil is ideal due to their high smoke points and neutral flavor.
Can I bake these instead of frying?
Yes, bake at 400°F for about 15–18 minutes, turning once halfway through.
How do I keep the rolls sealed while frying?
Moisten the edge of the wrapper with water to create a good seal before rolling.
Can I use deli corned beef?
Yes, thinly sliced deli corned beef works well—just chop it before mixing with other ingredients.
What type of sauerkraut should I use?
Use any store-bought sauerkraut but be sure to drain and squeeze it dry to avoid soggy rolls.
How do I reheat leftover egg rolls?
Use an air fryer or oven at 375°F for about 8–10 minutes to restore crispiness.
Conclusion
Reuben Egg Rolls bring the beloved flavors of a deli favorite into a fun, bite-sized form that’s perfect for entertaining or indulging. With their crispy shell and rich, savory filling, they’re bound to become a new favorite in your appetizer rotation. Whether fried, baked, or air-fried, these flavorful rolls are a delicious way to mix things up and satisfy your Reuben cravings in a whole new way.
More Flavor-Packed Recipes to Try
- Craving a tangy crunch? Pair these rolls with the addictive crispy fried pickles — perfect for pickle lovers and a natural complement to Reuben flavors.
- For a rich seafood twist, don’t miss these melty and savory cheesy crab stuffed crescent bites — ideal for game day platters or potluck tables.
- If you love crispy wrappers and meaty fillings, explore these golden-fried crispy beef and cheese chimichangas for a satisfying Tex-Mex kick.
- Spice things up with quick and bold firecracker chicken bites — another finger food favorite with serious flavor heat.
- Expand your hand-held meal ideas with golden chicken chimichangas — crunchy, cheesy, and bursting with juicy chicken.
Reuben Egg Rolls
- Total Time: 35 minutes
- Yield: 12 egg rolls 1x
- Diet: Halal
Description
Crispy on the outside and loaded with classic Reuben sandwich flavors on the inside, these Reuben Egg Rolls make the perfect appetizer or snack.
Ingredients
- 12 egg roll wrappers
- 1 1/2 cups cooked corned beef, chopped
- 1 cup sauerkraut, drained and squeezed dry
- 1 cup shredded Swiss cheese
- 1/4 cup Thousand Island dressing (plus extra for dipping)
- Vegetable oil, for frying
- Water (to seal egg roll wrappers)
Instructions
- In a large bowl, mix together the chopped corned beef, sauerkraut, Swiss cheese, and 1/4 cup of Thousand Island dressing until evenly combined.
- Lay out an egg roll wrapper on a clean surface with a corner pointing toward you.
- Spoon about 2 tablespoons of the filling mixture onto the center of the wrapper.
- Fold the bottom corner up over the filling, then fold in the sides and roll up tightly. Use a dab of water to seal the top corner.
- Repeat with the remaining wrappers and filling.
- In a large skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
- Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.
- Remove and drain on paper towels.
- Serve warm with extra Thousand Island dressing for dipping.
Notes
- Ensure sauerkraut is well-drained to avoid soggy egg rolls.
- Use pre-cooked corned beef to save time.
- Can be baked or air-fried as a healthier alternative to deep frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 185
- Sugar: 1g
- Sodium: 370mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 25mg