Introduction

Reuben Egg Rolls are a fun and flavorful twist on the classic Reuben sandwich, combining tender corned beef, tangy sauerkraut, and melted Swiss cheese wrapped in a crispy egg roll wrapper. Perfect as an appetizer or snack, these egg rolls are best enjoyed warm with a side of Thousand Island dressing for dipping.

A close-up image showing a woman's hand dipping a crispy, golden-brown fried roll filled with layers of pink ham and white, melted cheese into a creamy, light orange dipping sauce in a white bowl. Another fried roll with the same filling rests on the edge of a black plate next to the bowl. The scene is set on a white marbled surface covered with a red and white striped cloth, with a blurred background featuring more fried rolls and some green garnish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 lb. corned beef or deli pastrami, cut into thin strips
5 (1 oz) slices Swiss cheese, cut into thin strips

2 cups sauerkraut, drained and squeezed dry
10 egg roll wrappers

Thousand Island dressing for dipping
Canola oil, for frying

Instructions

Step 1: Heat at least 2 inches of canola oil in a deep fryer or heavy Dutch oven to 375°F (190°C). If you prefer baking, see notes below.
Step 2: Lay an egg roll wrapper on a clean surface so it looks like a diamond. Use your finger to brush all the outside edges of the wrapper with water.
Step 3: Place a few strips of corned beef in the center of the wrapper, top with a few strips of Swiss cheese, and add about 1 tablespoon of sauerkraut.

Step 4: Fold the bottom corner of the wrapper up and over the filling. Then fold the left and right sides towards the center, and roll the filling tightly until the egg roll is fully sealed.
Step 5: Repeat the filling and rolling process with the remaining wrappers and ingredients.
Step 6: Fry each egg roll in the hot oil for 3 to 4 minutes or until golden brown and crisp.

Step 7: Carefully remove the egg rolls from the oil and let drain on a paper towel-lined plate.
Step 8: Serve warm with Thousand Island dressing for dipping and enjoy!

Tips & Variations

For a lighter version, bake the egg rolls at 425°F (220°C) on a parchment-lined baking sheet for about 15-20 minutes, turning halfway through until golden and crisp.

Try adding a little ground black pepper or caraway seeds to the sauerkraut for extra flavor.
If you don’t have corned beef, deli pastrami or cooked turkey breast can be good substitutes.
Make sure the sauerkraut is well-drained and squeezed dry to prevent soggy wrappers.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a 350°F (175°C) oven for 10-12 minutes or until warmed through and crispy. Avoid microwaving to keep the wrappers crisp.

How to Serve

A close-up image shows a woman's hand holding a golden-brown, crispy fried roll filled with layers of pink ham, white melted cheese, and light beige sauerkraut, dipping it into a small white bowl of creamy light orange sauce with visible herbs. Another fried roll, sliced in half to show the same layers of ham, cheese, and sauerkraut, sits on a black plate next to the bowl. The plate is on a red and white striped cloth over a white marbled surface. In the background, there is a blurred white bowl with more fried rolls and greenery, and a glass with an orange and white striped straw. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these egg rolls ahead of time?

Yes, you can assemble the egg rolls and keep them wrapped on a baking sheet in the fridge for a few hours before frying or baking.

What can I use if I don’t have Thousand Island dressing?

A mix of mayonnaise and ketchup with a splash of pickle juice or a creamy Russian dressing makes a good substitute for dipping.