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
Scale
- 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