If you’re a fan of the classic Reuben sandwich but looking for a fun, crispy twist, these Reuben egg rolls are sure to become your new favorite appetizer or snack. Imagine all the delicious flavors of corned beef, sauerkraut, Swiss cheese, and Russian dressing wrapped up in a golden, crunchy egg roll wrapper.
These bite-sized treats deliver a perfect balance of tangy, savory, and melty goodness with every crisp bite.
Whether you’re making them for a party, a game day snack, or a creative weeknight dinner, Reuben egg rolls are easy to prepare and impressively flavorful. Plus, they’re customizable to suit your taste and come together quickly, making them perfect for both beginners and seasoned cooks.
Ready to wow your taste buds? Let’s dive into the recipe!
Why You’ll Love This Recipe
Reuben egg rolls combine the best of two worlds—the iconic Reuben sandwich and the irresistible crunch of egg rolls. Here’s why you’ll love making and eating these:
- Bold, Classic Flavors: The tangy sauerkraut and savory corned beef pair beautifully with melty Swiss cheese and creamy Russian dressing.
- Crunchy and Satisfying: Crispy egg roll wrappers add a delightful texture contrast that elevates the whole experience.
- Perfect Party Food: These bite-sized delights are great for sharing and make a unique alternative to regular appetizers.
- Quick and Easy: With minimal prep and simple ingredients, you can have these on your table in under 30 minutes.
- Customizable: Swap ingredients or add extras to suit your preferences or dietary needs.
Ingredients
- 8 oz corned beef, finely chopped or shredded
- 1 cup sauerkraut, drained and squeezed dry
- 1 cup Swiss cheese, shredded
- 1/2 cup Russian dressing (store-bought or homemade)
- 12 egg roll wrappers
- 1 egg, beaten (for sealing wrappers)
- Vegetable oil for frying
- Optional: 1 tablespoon chopped fresh dill or parsley for garnish
Equipment
- Large mixing bowl
- Cutting board and knife
- Shredding tool or grater (for cheese)
- Small bowl for the beaten egg
- Deep frying pan or deep fryer
- Slotted spoon or tongs
- Paper towels (for draining)
- Plate or tray for assembling egg rolls
Instructions
- Prepare the filling: In a large bowl, combine the finely chopped corned beef, drained sauerkraut, shredded Swiss cheese, and Russian dressing. Mix gently until all ingredients are evenly incorporated.
- Set up your assembly station: Lay out the egg roll wrappers on a flat surface. Place a small bowl of beaten egg nearby to use as glue for sealing the rolls.
- Fill the egg rolls: Place about 2 tablespoons of the filling near the bottom corner of each egg roll wrapper. Be careful not to overfill, as this will make rolling difficult.
- Roll the egg rolls: Fold the bottom corner over the filling, then fold in the sides snugly. Roll tightly towards the top corner. Brush a little beaten egg on the final corner to seal the egg roll securely.
- Heat the oil: Pour vegetable oil into a deep pan or fryer to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to ensure the right temperature for crispy, golden results.
- Fry the egg rolls: Carefully place a few egg rolls at a time into the hot oil. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. Avoid overcrowding the pan.
- Drain and cool: Use a slotted spoon or tongs to remove the egg rolls from the oil. Place them on paper towels to drain excess oil.
- Serve warm: Garnish with fresh dill or parsley if desired. Serve with extra Russian dressing or your favorite dipping sauce.
Tips & Variations
For the crispiest egg rolls, make sure your oil is at the right temperature before frying. Too cool and they’ll soak up oil; too hot and they may burn.
- Make it vegetarian: Swap corned beef for sautéed mushrooms or tempeh to create a vegetarian version inspired by the Reuben flavors.
- Baking option: For a lighter alternative, bake the egg rolls in a 425°F oven for 15-20 minutes, turning halfway through until golden and crisp.
- Homemade Russian dressing: Mix mayonnaise, ketchup, horseradish, Worcestershire sauce, and a pinch of paprika for a quick, flavorful sauce.
- Spicier twist: Add a dash of hot sauce or some chopped jalapeños to the filling for a kick.
- Storage: Assemble egg rolls but don’t fry. Freeze on a tray, then transfer to a bag for up to a month. Cook straight from frozen for best results.
Nutrition Facts
| Nutrient | Amount per Egg Roll |
|---|---|
| Calories | 180 kcal |
| Protein | 9 g |
| Fat | 10 g |
| Carbohydrates | 12 g |
| Fiber | 1 g |
| Sodium | 550 mg |
Serving Suggestions
Reuben egg rolls are versatile and pair well with a variety of side dishes and dips. Here are some ideas to complete your meal or appetizer spread:
- Serve with extra Russian dressing or Thousand Island sauce for dipping.
- Pair with a crisp Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas for a refreshing contrast.
- Complement with classic sides like coleslaw or crispy kettle chips.
- For a heartier meal, serve alongside a bowl of Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.
- Add a light, flavorful vegetable side such as Afghan Vegetarian Pulao Recipe Easy and Delicious Guide to round out your dinner.
Conclusion
These Reuben egg rolls are the perfect fusion of a beloved classic sandwich and crispy finger food. They bring together the tangy sauerkraut, savory corned beef, and melty Swiss cheese wrapped in a crunchy egg roll shell that’s simply irresistible.
Whether you’re entertaining guests or craving a comforting snack, this recipe delivers bold flavors with minimal fuss.
With easy-to-follow steps and flexible variations, you can tailor these egg rolls to your taste and dietary needs. Plus, the option to bake or fry means you can choose the perfect cooking method for your kitchen setup and preferences.
Give this recipe a try and enjoy a delicious twist on a classic favorite that’s sure to impress at any occasion.
📖 Recipe Card: Reuben Egg Rolls
Description: A crispy twist on the classic Reuben sandwich, these egg rolls are filled with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. Perfect as an appetizer or snack.
Prep Time: PT20M
Cook Time: PT10M
Total Time: PT30M
Servings: 8 egg rolls
Ingredients
- 8 egg roll wrappers
- 8 oz thinly sliced corned beef, chopped
- 1 cup sauerkraut, drained and chopped
- 1 cup shredded Swiss cheese
- 1/4 cup Thousand Island dressing
- 1 tablespoon butter
- Vegetable oil, for frying
- 1 teaspoon caraway seeds (optional)
- 1 egg, beaten (for sealing wrappers)
Instructions
- In a bowl, mix corned beef, sauerkraut, Swiss cheese, Thousand Island dressing, butter, and caraway seeds.
- Place an egg roll wrapper on a flat surface with a corner facing you.
- Spoon about 2-3 tablespoons of filling onto the wrapper near the corner.
- Fold the corner over the filling, then fold in the sides and roll tightly.
- Brush the edge with beaten egg to seal the roll.
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Fry egg rolls in batches until golden brown, about 3-4 minutes per side.
- Drain on paper towels and serve warm with extra Thousand Island dressing.
Nutrition: Calories: 320 kcal | Protein: 15 g | Fat: 20 g | Carbs: 18 g
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