Reuben Egg Rolls: The Ultimate Crispy Appetizer

Craving a delicious and easy appetizer that’s sure to impress? Look no further than these incredible Reuben Egg Rolls! This recipe takes all the classic flavors of a traditional Reuben sandwich – tender corned beef, melted Swiss cheese, tangy sauerkraut, and a creamy Thousand Island dressing – and wraps them in a crispy, golden-brown egg roll wrapper.

Served with a simple, homemade Thousand Island dipping sauce, these Reuben Egg Rolls are perfect for game days, holiday gatherings, or simply when you’re in the mood for something comforting and satisfying. They are also a fantastic way to use up leftover corned beef after St. Patrick’s Day!

If you love Reuben flavors, be sure to check out these other delicious recipes: Reuben Hand Pies, Cheesy Reuben Dip, and Corned Beef Fritters. For a complete St. Patrick’s Day feast, pair these egg rolls with Shepherd’s Pie Stuffed Potatoes!

Why You’ll Love These Reuben Egg Rolls

• Crispy and Cheesy: The egg roll wrappers become perfectly crispy when fried, creating a delightful contrast to the melty Swiss cheese and savory corned beef.
• Classic Reuben Flavor: The combination of sauerkraut and caraway seeds delivers that authentic deli-style taste you know and love.
• Versatile Cooking Methods: Whether you prefer deep-frying, baking, or air frying, these egg rolls can be cooked to crispy perfection using your favorite method.

Ingredients You’ll Need

Here’s what you’ll need to make these amazing Reuben Egg Rolls:

Ingredients for Thousand Island Dip

• Corned Beef: Use leftover corned beef or purchase some from your local deli. Ordering it thick-sliced from the deli can make chopping easier.
• Swiss Cheese: Sliced Swiss cheese, chopped into smaller pieces, melts best. Pre-shredded cheese often contains additives that prevent it from melting as smoothly.
• Sauerkraut: Any variety of sauerkraut will work, but be sure to squeeze out as much moisture as possible before using it.
• Caraway Seeds: These seeds add a distinctive “rye bread” flavor that complements the other ingredients perfectly. While optional, they are highly recommended for an authentic Reuben experience.
• Egg Roll Wrappers: Store-bought wrappers are readily available in the refrigerated section of most grocery stores, usually near the produce or specialty items.
• Flour: Mixed with water, flour creates a simple paste that acts as a “glue” to seal the egg roll wrappers, preventing filling from spilling out during frying.
• Neutral Oil: Canola or vegetable oil are ideal for frying the egg rolls until they are golden brown and crispy.
• Thousand Island Dressing: Whether you prefer homemade or store-bought, Thousand Island dressing is the classic dipping sauce for Reuben sandwiches and egg rolls. Russian dressing can also be used if preferred.

Substitutions and Variations

Want to customize your Reuben Egg Rolls? Here are some delicious substitutions and variations to try:

• Corned Beef: Substitute with pastrami or turkey pastrami for a lighter option.
• Swiss Cheese: Gruyere, provolone, or mozzarella cheese can be used in place of Swiss.
• Add-ins: Add a thin smear of spicy brown mustard inside the wrapper for an extra zing!

How to Make Reuben Egg Rolls: Step-by-Step Instructions

Follow these simple steps to create your own batch of crispy, cheesy Reuben Egg Rolls:

Step One: Mix all the Thousand Island dipping sauce ingredients together in a bowl. Cover and refrigerate until ready to serve.

Step Two: In a separate bowl, combine the chopped corned beef, Swiss cheese, sauerkraut, and caraway seeds (if using) to create the egg roll filling.

Step Three: In a small bowl, mix the flour and water to create a paste. Use this paste to lightly coat all edges of an egg roll wrapper.

Step Four: Place a few tablespoons of the Reuben filling in the center of the wrapper.

Step Five: Fold the sides of the wrapper inward, then roll the egg roll tightly from the bottom up, sealing the edge with more flour paste.

Step Six: Place the completed egg rolls on a baking sheet covered with a damp paper towel to prevent them from drying out. Repeat steps 3-5 until all filling is used.

Step Seven: Heat neutral oil (canola or vegetable) in a deep pot or fryer to 350°F (175°C).

Step Eight: Carefully add the egg rolls to the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove from oil and place on a wire rack or paper towel-lined plate to drain.

Expert Tips for Perfect Reuben Egg Rolls

• Squeeze the Sauerkraut Dry: Excess moisture will make the egg rolls soggy or even cause them to burst during frying.
• Don’t Overfill: A small, well-packed log of filling rolls neatly and stays sealed during cooking.
• Seal Well: Press gently along the seams or add an extra swipe of flour paste to ensure the wrapper is fully sealed.
• Use an Oil Thermometer: Oil that’s too hot will burn the wrappers before the filling is melted, while oil that’s too cool will result in greasy egg rolls.
• Fry in Batches: Overcrowding the pot lowers the oil temperature, leading to soggy egg rolls.

Testing Notes

• Adding caraway seeds tastes much akin to a classic reuben.
• If the egg roll wrappers cracked during rolling, I just gave it an extra wrap and they turned out great.

Recipe FAQs

Can I freeze unbaked rolls?

Yes. Freeze on a sheet pan, then transfer to a freezer bag and freeze for 3 months. Fry directly from frozen until deeply golden.

Can I make these ahead?

Yes. Assemble the egg rolls and refrigerate for up to 2 days before frying. Keep covered with a damp paper towel and plastic wrap. You will need to check on the damp paper towel a few times and replace it.

Storage Instructions

• Refrigerator: Store cooked egg rolls in an airtight container for up to 2 days.
• Reheat: Reheat cooked egg rolls by frying, air frying, or baking at 400°F (200°C) until crisp again. Note that the wrappers may not be as crackly as freshly fried egg rolls.
• Freezer: Freeze assembled, uncooked egg rolls for up to 3 months. Fry straight from frozen.

More Appetizer Recipes You’ll Love

Looking for more appetizer inspiration? Check out these other tasty recipes:

• Cold Crab Dip with Cream Cheese & Cocktail Sauce
• Sausage and Boursin Stuffed Mushrooms
• Baked Sticky Asian Ribs
• Sweet and Spicy Kielbasa Bites (2 Ingredients)

Cooking Tips From The Cozy Plum

• All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton’s, you’ll need to cut the amount of salt in half as it’s 2x as salty. This will be the same for sea salt. Please do not use table salt.
• Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
• Scale the recipe using the ‘1X’ ‘2X’ ‘3X’ buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.

Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!

📖 Recipe: Reuben Egg Rolls

Reuben Egg Rolls

Callan Wenner

PT45M
PT15M
PT1H0M
Appetizer, Snack
American

Ingredients:

Thousand Island Dip

• ¼ cup minced yellow onion
• 2 tablespoons minced dill pickle
• ¾ cup mayonnaise
• 2 tablespoons ketchup
• ½ teaspoon paprika
• ½ teaspoon granulated sugar

Egg Rolls

• ¾ lb corned beef, roughly chopped
• ½ lb swiss cheese, roughly chopped
• 1½ cups sauerkraut, drained and squeezed dry
• 2 teaspoons caraway seeds (optional)
• 10-12 eggroll wrappers
• 2 tablespoons flour
• 3 tablespoons water
• 1 qt Canola or vegetable oil for frying

Instructions:

1. Dip: Mix together all ingredients for the dipping sauce and store covered in the fridge until you’re ready to use it.
2. Egg Rolls:
   1. In a large bowl, mix together all of the ingredients for the reuben filling.
   2. Mix together the flour and water until a paste forms.
   3. Working one wrapper at a time, place one wrapper down and add 3 tablespoons of filling (in a log shape) to the bottom third of the diamond. Brush all the edges with the flour paste.
   4. Fold the bottom corner over top of the filling, then fold the left and right sides on top. Finish rolling the wrapper upwards into a log and run your fingers along the seams to be sure it’s sealed.
   5. Transfer the egg roll to a baking sheet and cover with damp paper towels. Repeat with the remaining wrappers until the filling is gone.
   6. Add 2-3 inches of oil to a heavy-bottomed pot and heat the oil until it reads 350℉ on an oil thermometer.
   7. Fry the egg rolls in batches of 3-4 (don’t overcrowd) for 1-2 minutes until golden brown and bubbles form. Rotate the egg rolls during the cooking process for even browning.
   8. Remove to a wire rack or paper towel-lined baking sheet and continue until all egg rolls are cooked.
   9. Serve warm with the thousand island dipping sauce.

Notes:

Store cooked egg rolls in a covered container for up to two days. Reheat by frying, air frying, or in the oven until warmed through. Note the wrappers will not get as crispy this time around.

Pre-cooked, assembled egg rolls can be stored in an airtight container with a damp papertowel for two days and cooked when ready.

Note: nutrition information does not include oil absorbed during the frying process.

Baking & Air Frying:
To air fry the egg rolls, brush all over with olive oil or a neutral oil, and air fry at 400℉ for 7-10 minutes, turning over at half. Air fry in batches so the rolls aren’t touching each other.

To bake the egg rolls in a conventional oven, add the egg rolls to a sheet pan lined with parchment paper. Brush all over with olive oil or neutral oil and bake in a preheated 425℉ oven for 12-18 minutes, turning them over at half.

For both methods, start the cooking process with the seams down.

Enjoy your delicious, homemade Reuben Egg Rolls!

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