Description
Take everything you love about a classic Reuben sandwich—savory corned beef, tangy sauerkraut, melty Swiss cheese, and creamy Thousand Island dressing—and wrap it in a crispy, golden egg roll wrapper. These Reuben egg rolls are the ultimate appetizer or game-day snack, delivering all the flavors of a deli-favorite sandwich in a crunchy, handheld bite.
Ingredients
Scale
For the Egg Rolls:
- 12 egg roll wrappers
- 1 cup cooked corned beef, chopped (or pastrami for a smokier flavor)
- 1 cup sauerkraut, drained and squeezed dry
- 1 cup Swiss cheese, shredded
- ¼ cup Thousand Island dressing (plus more for dipping)
- 1 teaspoon caraway seeds (optional, for an authentic rye bread flavor)
- 1 egg, beaten (for sealing the wrappers)
- 2 cups vegetable oil (for frying)
For the Dipping Sauce:
- ½ cup Thousand Island dressing
- 1 tablespoon Dijon mustard (optional, for extra tang)
Instructions
Step 1: Prepare the Filling
- Drain the sauerkraut well by pressing out excess liquid with paper towels. This prevents soggy egg rolls.
- In a mixing bowl, combine the chopped corned beef, sauerkraut, shredded Swiss cheese, and Thousand Island dressing. Mix until evenly combined.
Step 2: Assemble the Egg Rolls
- Lay an egg roll wrapper on a flat surface with one corner pointing toward you (like a diamond).
- Place 2 tablespoons of the filling in the center.
- Fold the bottom corner up over the filling, then fold in the sides like an envelope.
- Roll the egg roll tightly, sealing the edge with a little beaten egg to keep it from unraveling.
- Repeat with the remaining wrappers and filling.
Step 3: Fry the Egg Rolls
- Heat 2 cups of vegetable oil in a deep pan or skillet to 350°F (175°C).
- Carefully place 3–4 egg rolls at a time into the hot oil, frying until golden brown and crispy (about 3–4 minutes per side).
- Remove and drain on paper towels to absorb excess oil.
Step 4: Serve and Enjoy
- Mix Thousand Island dressing and Dijon mustard for a tangy dipping sauce.
- Serve the crispy egg rolls hot with the dipping sauce on the side.
- Enjoy immediately for the best crunch!
Notes
- If you don’t want to fry, you can bake at 400°F (200°C) for 15–18 minutes, flipping halfway through, or air-fry at 375°F (190°C) for 10 minutes.
- For extra crunch, lightly spray the egg rolls with cooking spray before baking.
- Pastrami can be used instead of corned beef for a smokier taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American, Irish-inspired
Nutrition
- Calories: 230
- Sugar: 2g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 35mg