Oh, how I love a good appetizer. The kind that disappears the second you set it down, leaving everyone wanting more. And if there’s one thing I’ve learned in my years of tinkering in the kitchen, it’s that taking a classic comfort food and giving it a fun, handheld twist is pure magic. That’s exactly what we’re doing today with these incredible reuben egg rolls. Forget those sad, soggy versions you might have encountered; these are crispy, bursting with flavor, and surprisingly easy to whip up. Think of your favorite deli reuben sandwich – the tangy sauerkraut, the savory corned beef, the melty Swiss cheese, all hugged by those delightful, crunchy wrappers. Yeah, they’re *that* good. If you’re a fan of loaded baked potatoes or decadent French Onion Soup, I guarantee you’ll fall head over heels for these reuben egg rolls. They’re a total game-changer for game nights, potlucks, or even just a ridiculously fun weeknight dinner.
What Are Reuben Egg Rolls?
So, what exactly *are* Reuben Egg Rolls? Well, it’s pretty much exactly what it sounds like! We’re taking all the glorious components of a classic Reuben sandwich – tender corned beef, tangy sauerkraut, creamy Swiss cheese, and that signature Thousand Island dressing – and wrapping them up in those thin, crispy egg roll wrappers you find in the freezer section. Instead of being fried the traditional sandwich way on rye bread, we’re giving them a golden, crispy bath, resulting in a delightful crunch that gives way to that familiar, comforting Reuben goodness. It’s essentially a deconstructed, handheld Reuben that’s perfect for dipping and sharing. It’s that unexpected flavor bomb that always surprises and delights everyone who tries it. They’re a little bit fancy, a lot of fun, and oh-so-delicious.
Why you
Honestly, there are so many reasons why I keep coming back to this reuben Egg Roll recipe, and I just know you’re going to feel the same way. First and foremost, the flavor is just out of this world. You get that perfect interplay of savory corned beef, the bright, vinegary punch of sauerkraut, the nutty creaminess of melted Swiss, all balanced by the sweet and tangy Thousand Island dressing. It’s a symphony of tastes that just works. But it’s not just about the flavor; it’s the texture, too! The egg roll wrappers get unbelievably crispy and golden brown when you fry them, providing this amazing contrast to the warm, gooey filling inside. It’s the kind of dish that makes you close your eyes with every bite.
And let’s talk about ease. While it might sound a bit involved, I promise you, these are surprisingly simple to make. Once you get the hang of wrapping them (which is really more forgiving than you think!), it’s smooth sailing. This is honestly a lifesaver on busy nights when you want something impressive without spending hours in the kitchen. My kids ask for these all the time, and they’re usually pretty picky! They’re also incredibly cost-effective. You can often find Corned Beef on sale, and the other ingredients are pantry staples. Plus, they’re so versatile! Serve them as an appetizer, a fun dinner with a side salad, or even pack leftovers for lunch the next day. What I love most about this recipe, though, is that it takes something familiar and makes it exciting again. It’s a little bit nostalgic, a little bit modern, and a whole lot of delicious.
How to Make Reuben Egg Rolls
Quick Overview
To make these amazing reuben Egg Rolls, we’ll be combining chopped corned beef, drained sauerkraut, shredded Swiss cheese, and a bit of Thousand Island dressing into a delightful filling. We’ll then carefully wrap this mixture in egg roll wrappers, ensuring a good seal. Once wrapped, they’ll be fried until beautifully golden brown and crispy. The whole process from start to finish, once your ingredients are prepped, is remarkably quick. It’s a straightforward method that yields incredibly satisfying results, perfect for any occasion where you want a crowd-pleasing, flavor-packed bite.
Ingredients
For the Filling:
1 pound corned beef, cooked and chopped into small pieces (you can use leftover roast beef or deli-style if you’re in a pinch, but true corned beef is best!)
1 cup sauerkraut, well-drained and patted dry (this is crucial to avoid soggy egg rolls – squeeze out as much liquid as you possibly can!)
1 cup shredded Swiss cheese (Gruyere also works beautifully if you have it!)
1/4 cup Thousand Island dressing, plus more for serving (the dressing is key for that authentic Reuben flavor!)
1 teaspoon Dijon mustard (optional, but adds a nice little kick)
Pinch of black pepper
For Wrapping & Frying:
1 package (about 12-15) egg roll wrappers (found in the refrigerated or frozen section of most grocery stores)
1 tablespoon all-purpose flour mixed with 2 tablespoons water (this is your “glue” to seal the wrappers)
Vegetable oil or other neutral frying oil, for frying (enough to come up about 2 inches in your pot or skillet)
Step-by-Step Instructions
Step 1: Prepare Your Workspace and Filling
First things first, let’s get organized. You’ll want to have all your filling ingredients prepped and ready to go. Chop your cooked corned beef into small, manageable pieces – think about the size you’d want in a bite. If your sauerkraut is still a bit wet, give it another good squeeze and even pat it with paper towels. This step is so important for achieving that crispy exterior! In a medium bowl, combine the chopped corned beef, well-drained sauerkraut, shredded Swiss cheese, Thousand Island dressing, Dijon mustard (if using), and a pinch of black pepper. Mix everything together gently until it’s well combined. Don’t be afraid to really get in there and make sure every bite will have a little bit of everything.
Step 2: Assemble the Egg Rolls
Now for the fun part – the wrapping! Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you (like a diamond). Spoon about 2-3 tablespoons of the filling mixture onto the lower third of the wrapper, leaving about a 1-inch border on the sides. Now, carefully bring the bottom corner of the wrapper up and over the filling, tucking it in snugly. Fold in the left and right sides towards the center, creating a neat little package. Finally, roll the entire thing upwards towards the top corner, sealing the edge with a little of your flour-water “glue.” Make sure it’s sealed tightly so the filling doesn’t escape during frying. Repeat with the remaining wrappers and filling. I always make sure my wrappers are completely dry; sometimes if they’re a bit damp, the glue doesn’t stick as well.
Step 3: Heat the Oil
While you’re wrapping, get your frying oil ready. Pour about 2 inches of vegetable oil into a large, heavy-bottomed pot or a deep skillet. Heat the oil over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a tiny bit of egg roll wrapper into it. It should sizzle immediately and float to the top. If it browns too quickly, turn the heat down a bit. If it doesn’t sizzle much, your heat is too low. Getting the oil temperature just right is key to crispy, not greasy, egg rolls.
Step 4: Fry the Egg Rolls
Carefully place 3-4 egg rolls into the hot oil, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy egg rolls. Fry them for about 3-5 minutes, turning them occasionally with tongs, until they are deep golden brown and crispy on all sides. You want them to look beautifully toasted and irresistible. Once they’re done, remove them from the oil with a slotted spoon or spider strainer and place them on a wire rack set over a baking sheet to drain any excess oil. This is much better than paper towels, as it keeps them crispy.
Step 5: Serve and Enjoy!
Once all your reuben egg rolls are fried to golden perfection, it’s time to serve! Arrange them on a platter, perhaps with some extra Thousand Island dressing for dipping on the side. The smell alone will have everyone gathering around. Serve them immediately while they’re hot and crispy – that’s when they’re truly at their best. I always tell my family to grab them while they’re hot!
What to Serve It With
These reuben egg rolls are surprisingly versatile, and honestly, they’re fantastic on their own. But if you’re looking to round out a meal or create a whole theme, here are some of my favorite pairings. For a casual weekend brunch, I love serving them alongside a simple green salad with a light vinaigrette to cut through the richness. Think of it as a fun appetizer before a hearty main course, or as the star of a grazing board with some pickles and olives. If you’re making them for a game day spread, they’re the perfect finger food alongside wings, sliders, or even a big bowl of loaded potato skins. For a slightly more elegant affair, maybe a dinner party or holiday gathering, I like to serve them with a dollop of sour cream and chives, or even a tangy horseradish sauce. They also make an amazing, unexpected lunch – just pop a couple in a lunchbox with some dipping sauce. My family also loves them as a “fun dinner” with a side of tater tots. It’s a bit nostalgic for me, and the kids go wild for it!
Top Tips for Perfecting Your Reuben Egg Rolls
I’ve made these reuben egg rolls more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. First, and I can’t stress this enough, is draining the sauerkraut. Soggy sauerkraut is the enemy of a crispy egg roll! Squeeze it until your hands ache, then pat it dry with paper towels. It might seem like a small step, but it’s a game-changer. When you’re mixing the filling, don’t go overboard with the dressing. You want just enough to bind the ingredients and add flavor, not so much that the mixture becomes wet. Too much liquid and you’ll have a similar problem to the sauerkraut.
For wrapping, make sure you’re not overfilling the wrappers. It’s tempting to cram as much deliciousness in as possible, but too much filling makes them hard to seal and can lead to blowouts during frying. Aim for about 2-3 tablespoons per wrapper, depending on the size. And when you’re sealing the edges with the flour-water paste, make sure to get a good, even coating. A little extra paste ensures a secure seal, preventing any leaks. For frying, consistency is key. I always recommend using a thermometer to keep the oil at a steady 350°F. If the oil is too hot, the wrappers will burn before the filling is heated through. Too cool, and they’ll absorb too much oil and become greasy. Don’t overcrowd the pot! I know it’s tempting to fry them all at once, but frying in batches ensures each egg roll gets evenly cooked and stays super crispy. When they come out, letting them drain on a wire rack is much better than paper towels; it allows air to circulate, keeping the bottoms from getting soggy. If you’re making these ahead of time, I find they’re best fried just before serving. However, you can assemble them and keep them covered in the fridge for a few hours, but fry them closer to serving time for the ultimate crispness.
Storing and Reheating Tips
I get asked about this a lot, and the truth is, these reuben egg rolls are definitely at their absolute best when they’re fresh out of the fryer. That glorious crunch just doesn’t last forever. However, if you do have leftovers, or if you want to prep them a bit in advance, here’s what I’ve found works best. For room temperature storage, I’d say they’re good for about 2 hours, but beyond that, the crispness really starts to fade. If you need to store them for longer, the refrigerator is your best bet. Once they’ve cooled completely, store them in an airtight container, separated by layers of parchment paper if you’re stacking them, to prevent them from sticking together. They’ll generally stay good in the fridge for about 2-3 days.
Freezing is also an option if you want to make a big batch and have them on hand for future cravings. To freeze, place the completely cooled, fried egg rolls on a baking sheet in a single layer until they’re firm (this is called flash freezing and prevents them from sticking together in a big clump). Then, transfer them to a freezer-safe bag or container. They should last in the freezer for up to 2-3 months. When you’re ready to reheat, the oven is definitely the way to go. Reheating in a toaster oven or a regular oven at around 375°F (190°C) for about 8-10 minutes, or until heated through and crispy again, is usually perfect. Microwaving them is really a last resort, as it tends to make them a bit chewy. If you’re freezing them before frying, you can go straight from the freezer to the hot oil, just be sure to fry them a little longer to ensure they’re cooked through. I usually avoid glazing before storing or freezing, as it can make them sticky.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolutely favorite reuben egg rolls! I truly believe this recipe takes a beloved comfort food and turns it into something spectacularly fun and delicious. The crispy shell, the warm, savory, tangy filling… it’s just pure joy in every bite. I love them because they’re a guaranteed crowd-pleaser, whether it’s for a casual get-together or just a special treat for the family. They’re proof that sometimes, the most exciting food comes from putting a fun spin on the classics.
If you loved these, you might also enjoy my recipe for Buffalo Chicken Egg Rolls or these incredibly easy Sweet Potato and Black Bean Taquitos. They’re all in that same spirit of taking fantastic flavors and making them into something portable and exciting! I really hope you give these reuben egg rolls a try. I’d be absolutely thrilled to hear how they turn out for you and what your family thinks! Don’t be shy about leaving a comment below with your thoughts or any fun variations you come up with. Happy cooking!
reuben egg rolls
Ingredients
Main Ingredients
- 1.5 cup sauerkraut
- 8 count egg roll wrappers
- 6 ounces pastrami (chopped) or corned beef
- 1 cup shredded reduced fat Swiss cheese I like Jarlsberg
- 0.25 cup water for sealing wrappers
- Olive oil spray for coating
Russian Dressing
- 0.25 cup light mayonnaise
- 2 tablespoons ketchup
- 0.5 teaspoon Worcestershire sauce
- 0.5 teaspoon horseradish
- 0.25 teaspoon hot sauce I used Frank’s Red Hot
- 0.5 tablespoon fresh lemon juice
- 0.25 teaspoon onion powder
- 0.125 teaspoon kosher salt pinch
Instructions
Preparation Steps
- With a clean kitchen towel, squeeze excess liquid from the sauerkraut. Set aside.
- Place 1 egg roll wrapper on a clean, dry work surface with corners positioned like a diamond.
- Add 0.75 ounce (about 2 tablespoons) pastrami, 2 tablespoons cheese, and 2 tablespoons sauerkraut on the bottom third of the wrapper.
- Carefully lift the bottom point nearest to you and wrap it around the filling.
- Dip your finger into a small bowl of water and run it along the edges of the wrapper to seal.
- Fold the left and right corners in toward the center, then continue rolling into a tight cylinder.
- Repeat with remaining wrappers and filling.
Cooking - Air Fryer Method
- Preheat air fryer to 370 degrees F.
- Spray all sides of the egg rolls with olive oil and rub gently to coat evenly.
- Cook in batches for 10 minutes, turning halfway, until golden brown and crisp.
- Meanwhile, combine all Russian dressing ingredients in a small bowl and mix well.
- Serve egg rolls warm with dressing on the side or drizzled on top.
Cooking - Oven Method
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Place coated egg rolls seam down on the baking sheet and spray again with oil.
- Bake for 12 to 16 minutes, flipping halfway, until golden and crisp.
- For frozen egg rolls, bake at 375 degrees F for 18 to 20 minutes, flipping halfway.
