Reuben egg rolls are a delightful fusion of classic deli flavors wrapped in a crispy, golden shell. Combining corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing inside an egg roll wrapper creates a handheld appetizer or snack that balances savory, tangy, and creamy notes perfectly. This recipe transforms the beloved Reuben sandwich into a fun, shareable treat that’s sure to impress at parties or as a satisfying snack.
Ingredients
- 1 cup cooked corned beef, finely chopped or shredded
- 1 cup sauerkraut, well-drained and patted dry
- 1 cup shredded Swiss cheese
- 1/3 cup Thousand Island dressing (plus extra for dipping)
- 8-10 egg roll wrappers (about 8-inch square size)
- 1 tablespoon butter, melted (for brushing wrappers)
- Vegetable oil, for frying (about 2-3 cups)
- Optional: 1 tablespoon minced onion or shallot (for extra flavor)
Instructions
- Prepare the filling: In a medium bowl, combine the chopped corned beef, drained sauerkraut, shredded Swiss cheese, Thousand Island dressing, and minced onion if using. Mix gently until well incorporated. Avoid overmixing to keep some texture.
- Prepare the egg roll wrappers: Lay one egg roll wrapper flat on a clean surface with one corner pointing toward you (diamond shape). Brush the edges lightly with melted butter to help seal the rolls.
- Fill and roll: Spoon about 2 to 3 tablespoons of the filling near the corner closest to you, forming a small log shape but leaving about a 1-inch border on each side. Fold the bottom corner over the filling, then fold in the left and right corners snugly. Roll tightly away from you until just before sealing the top corner. Brush the top corner with more butter and press to seal securely. Repeat with remaining wrappers and filling.
- Heat the oil: Pour vegetable oil into a deep skillet or pot to a depth of about 1-2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C). Use a thermometer for accuracy to avoid greasy or undercooked rolls.
- Fry the egg rolls: Carefully place 2-3 egg rolls at a time into the hot oil, seam side down to prevent unrolling. Fry for 2-3 minutes per side or until golden brown and crisp. Adjust heat as needed to maintain temperature and avoid burning.
- Drain and serve: Using tongs, transfer the fried egg rolls to a paper towel-lined plate to drain excess oil. Let cool for a minute or two before serving with extra Thousand Island dressing for dipping.
Tips
- Drain sauerkraut well: Excess moisture from sauerkraut can make the egg rolls soggy and cause oil splatter. Press the sauerkraut with paper towels or a clean cloth to remove as much liquid as possible before mixing.
- Use fresh egg roll wrappers: If using frozen wrappers, thaw completely and keep covered with a damp towel to prevent drying out while assembling.
- Don’t overfill: Too much filling makes rolling difficult and increases the chance of tearing or opening during frying.
- Alternative cooking methods: For a lighter version, bake egg rolls at 400°F (200°C) for 15-20 minutes, turning halfway, or use an air fryer at 375°F (190°C) for 10-12 minutes until golden and crisp.
Serving Suggestions
Serve these Reuben egg rolls hot with extra Thousand Island dressing or Russian dressing for dipping. They pair wonderfully with a crisp green salad or coleslaw to balance the richness. For a party platter, offer a variety of dipping sauces like spicy mustard, horseradish mayo, or a creamy dill sauce to complement the tangy sauerkraut and savory corned beef. These egg rolls also make a great appetizer alongside classic pub fare like fries or pickles.
Variations
Customize your Reuben egg rolls by swapping ingredients to suit your taste or dietary preferences. Try using pastrami instead of corned beef for a slightly different flavor. For a vegetarian twist, replace the meat with sautéed mushrooms or tempeh and add extra Swiss cheese. You can also experiment with different cheeses such as provolone or mozzarella for a milder taste. Adding caramelized onions or a touch of garlic powder can deepen the flavor profile. For a spicier kick, mix a bit of hot sauce into the Thousand Island dressing or serve with a spicy dipping sauce.
Storage and Reheating
Store any leftover cooked egg rolls in an airtight container in the refrigerator for up to 3 days. To maintain crispness when reheating, place them on a baking sheet and heat in a 375°F (190°C) oven for 8-10 minutes, turning once halfway through. Avoid microwaving as it tends to make the wrapper soggy. If you want to freeze them, place uncooked egg rolls on a parchment-lined tray and freeze until firm, then transfer to a freezer bag. Freeze for up to 1 month. Cook directly from frozen by frying a few extra minutes until golden and heated through.
Frequently Asked Questions
Can I make these egg rolls ahead of time?
Yes, you can assemble the egg rolls and store them in the refrigerator covered for up to 4 hours before frying. If you want to prepare further ahead, freeze them uncooked on a tray, then transfer to a freezer bag for up to a month. Fry from frozen, adding a couple of minutes to cooking time.
What if I don’t have corned beef?
Pastrami is a great substitute that retains the deli flavor profile. You can also use cooked roast beef or even leftover steak, finely chopped. For a vegetarian option, mushrooms or seasoned tempeh work well.
How do I prevent the egg rolls from bursting during frying?
Make sure not to overfill and seal the edges tightly using melted butter or an egg wash. Maintain the oil temperature around 350°F (175°C); too hot and the wrapper can burst, too cool and it becomes greasy and soggy.
Can I bake these instead of frying?
Absolutely. Baking is a healthier alternative. Brush the egg rolls lightly with oil or melted butter and bake at 400°F (200°C) for 15-20 minutes, turning once, until golden and crisp. An air fryer is also a good option for a similar texture with less oil.
What dipping sauces go well with Reuben egg rolls?
Classic Thousand Island or Russian dressing is traditional and pairs perfectly. You can also serve with spicy mustard, horseradish mayo, or a creamy dill sauce for variety.
Is it necessary to drain the sauerkraut?
Yes, very important. Sauerkraut holds a lot of liquid that can make the filling soggy and cause oil splatter when frying. Press it well with paper towels or a clean dish towel before adding to the mixture.
With its crispy exterior and rich, tangy filling, Reuben egg rolls are a delicious twist on a deli classic. Whether you serve them as an appetizer, snack, or party finger food, this recipe is sure to become a favorite in your kitchen.
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