Prepare for an explosion of flavor with these incredible Reuben Egg Rolls! Imagine all the beloved components of a classic Reuben sandwich—savory corned beef, tangy sauerkraut, and rich, melty Swiss cheese—expertly bundled into a crispy, golden-fried egg roll wrapper. This ingenious twist transforms a hearty sandwich into a sensational, dippable appetizer that’s guaranteed to be the star of any gathering. Perfect for game days, holiday parties, or simply a fun weeknight treat, these egg rolls are simple to make and utterly irresistible when dunked into creamy Thousand Island or Russian dressing.
Why These Reuben Egg Rolls Are a Must-Try Culinary Sensation
This recipe brilliantly reinvents the beloved Reuben sandwich, swapping traditional rye bread for a crisp egg roll wrapper. The result is a highly portable, incredibly flavorful, and texturally satisfying appetizer that elevates the classic combination to new heights. Here’s why these Reuben Egg Rolls are an absolute game-changer:
- A Symphony of Textures: The exterior boasts an incredibly satisfying crunch from the perfectly deep-fried egg roll wrapper, which gives way to a warm, soft, and melty interior. This contrast is a key element that makes each bite exciting.
- Iconic Flavor Profile, Elevated: All the distinctive tastes of a Reuben are present and accounted for: the savory, slightly salty punch of corned beef, the bright and tangy counterpoint of sauerkraut, and the creamy, nutty richness of Swiss cheese. Encasing these in an egg roll wrapper intensifies their harmony.
- Perfect Party Food: Unlike a messy sandwich, these egg rolls are bite-sized, easy to handle, and ideal for dipping. They make a fantastic addition to any appetizer spread, ensuring your guests can mingle and enjoy without fuss.
- Simple Yet Impressive: Despite their gourmet appeal, these egg rolls are surprisingly straightforward to prepare. With just four core ingredients and a simple wrapping and frying process, you can create a show-stopping dish that looks and tastes like it came from a professional kitchen.
- Versatile and Customizable: While the classic combination is hard to beat, the egg roll format allows for minor tweaks. Plus, they’re excellent for making ahead and can even be frozen for future enjoyment, making them perfect for meal prep or unexpected guests.
Don’t forget the essential accompaniment: a generous bowl of creamy Thousand Island or tangy Russian dressing for dipping. This final touch brings the entire experience together, echoing the beloved sandwich dressing in a delightful new form.
Essential Ingredients for Your Reuben Egg Rolls
Gathering your ingredients is the first step to creating these delectable appetizers. You’ll be amazed at how a few simple components come together to form such a rich and satisfying snack. All precise measurements and detailed instructions can be found in the printable recipe card at the conclusion of this post.
Ingredient Spotlight & Expert Tips
Understanding each ingredient’s role and potential variations is key to perfecting your Reuben Egg Rolls:
CORNED BEEF: The heart of any Reuben, savory corned beef provides a rich, meaty base. We often use leftover corned beef, especially after St. Patrick’s Day, which adds an extra layer of convenience and reduces waste. However, you can easily purchase thinly sliced corned beef from your local deli counter. For best results in egg rolls, chop the corned beef into small, manageable pieces to ensure an even distribution within the wrapper and to prevent it from tearing the delicate wrappers during folding or frying.
SAUERKRAUT: This fermented cabbage is crucial for delivering the signature tangy, sour, and slightly briny flavor that defines a Reuben. It cuts through the richness of the meat and cheese, creating a balanced taste. The most important tip for sauerkraut in this recipe is to drain it exceptionally well. Excess moisture can make your egg rolls soggy and cause oil to splatter during frying. You can press it between paper towels or use a fine-mesh sieve to remove as much liquid as possible. If you find the sauerkraut too strong, a quick rinse under cold water followed by thorough draining can mellow its flavor.
CHEESE: Swiss cheese is non-negotiable for an authentic Reuben experience. Its mild, nutty flavor and excellent melting properties make it the perfect companion to corned beef and sauerkraut. You can opt for pre-shredded Swiss cheese for convenience, or purchase a block and shred it yourself. Self-shredded cheese often melts more smoothly without anti-caking agents found in some pre-shredded varieties. Other good melting cheeses, such as provolone or Monterey Jack, could be used in a pinch, but for that true Reuben taste, stick with Swiss.
EGG ROLL WRAPPERS: This is a critical distinction! Be absolutely sure to use egg roll wrappers, not wonton wrappers. Egg roll wrappers are significantly larger and thicker, providing ample space for the generous filling and the necessary sturdiness to hold everything together through the frying process. Wonton wrappers are much smaller and thinner, making them prone to tearing and not robust enough for this application. You can typically find egg roll wrappers in the refrigerated section of most grocery stores, often near other Asian specialty items or produce.
VEGETABLE OIL FOR FRYING: Use a neutral-flavored oil with a high smoke point, such as vegetable oil, canola oil, peanut oil, or sunflower oil. The key is to have enough oil for deep frying and to maintain a consistent temperature for even cooking and a perfectly crispy finish.
WATER: A small bowl of water is all you need to create a secure seal for your egg rolls, ensuring the filling stays put during frying.
Step-by-Step Guide: Crafting Your Perfect Reuben Egg Rolls
These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this delicious recipe. For a concise, printable version of this recipe, complete with precise measurements and full instructions, simply scroll down to the recipe card at the bottom of this post.
- Begin by preparing your workstation. Lay an egg roll wrapper flat on a clean, dry surface, orienting it like a diamond (with a corner pointing towards you).
- Place 1 tablespoon of thoroughly drained sauerkraut into the center of the wrapper. Ensure it’s not too close to the edges.
- Next, add 2 tablespoons of your chopped corned beef on top of the sauerkraut, forming a small pile.
- Finally, sprinkle 1 tablespoon of shredded Swiss cheese over the corned beef. This layering ensures all flavors are present in each bite.
PRO TIP: Avoid the temptation to overfill the wrappers. Too much filling will make them difficult to seal and prone to bursting during frying, leading to a messy (but still tasty) situation. Keep the filling centered and compact.
- To begin wrapping, fold the left and right corners of the wrapper inwards, meeting them over the center of the filling. This creates a neat package for the next fold.
- Holding these sides firmly in place with your fingertips, fold the bottom corner of the wrapper up and tightly over the filling. Use your fingers to tuck it in snugly, pulling the filling together to form a compact roll.
- Now, moisten the remaining open edges of the wrapper with a little water using your finger. This acts as a glue. Roll the wrapper the rest of the way up, tightly sealing it into a neat cylindrical egg roll. The water will help create a secure seam.
- Repeat this process for all remaining wrappers and filling until you have a tray of ready-to-fry Reuben Egg Rolls.
- Heat approximately 2-3 inches of vegetable oil in a deep-sided skillet or Dutch oven until it reaches 350°F (175°C). Use a kitchen thermometer to ensure accuracy, as consistent oil temperature is crucial for crispy egg rolls and preventing them from becoming greasy.
- Carefully place 2-3 egg rolls into the hot oil using tongs, seam side down first to help seal them. Do not overcrowd the skillet, as this will lower the oil temperature and result in soggy egg rolls. Cook for about 3 minutes until golden brown and crispy, then gently turn them over with the tongs and cook for an additional 3 minutes or until uniformly golden brown on all sides.
- Once golden and crisp, remove the egg rolls from the oil and place them on a wire rack set over a baking sheet lined with paper towels. This allows excess oil to drain off, keeping your egg rolls beautifully crispy. Serve warm with your favorite dipping sauce.
Frequently Asked Questions & Expert Tips
Store any leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To maintain their crispiness when reheating, avoid the microwave. I highly recommend using an air fryer at 350°F (175°C) for 5-7 minutes, or a conventional oven at the same temperature for 10-15 minutes, until thoroughly warmed and crispy again.
Yes, Reuben Egg Rolls freeze beautifully, whether cooked or uncooked. To freeze them uncooked, arrange the wrapped egg rolls in a single layer on a baking sheet and flash freeze for about 30-60 minutes until solid. Then, transfer them to a large freezer-safe ziptop bag or airtight container. They can be frozen for up to 2 months. Thaw them overnight in the refrigerator before bringing them to room temperature and frying as directed. For cooked egg rolls, allow them to cool completely before freezing in an airtight container or freezer bag. Thaw overnight in the fridge and reheat in an air fryer or oven at 350°F (175°C) until hot and crispy.
Absolutely! While deep frying yields the crispiest result, you can achieve a delicious outcome with less oil. For air frying, preheat your air fryer to 375°F (190°C). Lightly spray the egg rolls with cooking oil spray. Cook in a single layer for 8-12 minutes, flipping halfway, until golden brown and crispy. For baking, preheat your oven to 400°F (200°C). Place egg rolls on a baking sheet lined with parchment paper, spray lightly with oil, and bake for 15-20 minutes, flipping halfway, until golden and crisp. Note that the texture may be slightly different but still incredibly tasty!
Several factors contribute to ultimate crispiness: 1) Thoroughly drain your sauerkraut – moisture is the enemy of crispiness. 2) Maintain a consistent oil temperature of 350°F (175°C) using a thermometer. If the oil is too cool, the egg rolls will absorb too much oil and become greasy; if too hot, they’ll burn before the filling is heated through. 3) Do not overcrowd your skillet; fry in batches to keep the oil temperature stable. 4) Drain on a wire rack over paper towels after frying, not directly on paper towels, to allow air circulation and prevent steaming.
Yes, you can assemble the egg rolls up to 24 hours in advance. Arrange them in a single layer on a plate, cover loosely with plastic wrap, and refrigerate. If storing longer than a few hours, lightly dust them with a little cornstarch to prevent sticking, or place parchment paper between layers. Just bring them closer to room temperature before frying for best results.
Serving Suggestions for Your Reuben Egg Rolls
The perfect Reuben Egg Rolls deserve the perfect accompaniment! Classic choices for dipping include creamy Thousand Island dressing or tangy Russian dressing – both offering that essential sweet and savory balance that complements the flavors of the egg rolls so well. You can even whip up a homemade version of these dressings for an extra special touch. Serve these golden-fried delights as a show-stopping appetizer for any occasion: they’re phenomenal for game days, make an outstanding addition to St. Patrick’s Day celebrations, or can simply elevate any party spread. They also make a fantastic, hearty lunch or a satisfying snack. Always enjoy them warm for the best taste and texture experience.
More Delicious Related Recipes You’ll Love
- Reuben Dip
- Reuben Sandwich
- Reuben Casserole
- Corned Beef Hash
- Wonton Cheese Sticks
- Big Mac Egg Rolls
- Corned Beef Egg Rolls
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Reuben Egg Rolls
These crispy, golden-fried Reuben Egg Rolls are an absolute delight, featuring a mouthwatering combination of tangy sauerkraut, rich Swiss cheese, and savory corned beef perfectly bundled in an egg roll wrapper. An unforgettable 4-ingredient appetizer!
IMPORTANT: For additional tips, frequently asked questions, and expert advice, please refer to the sections within the blog post above.
Pin Recipe
Course: Appetizer
Cuisine: American
Servings: 7 rolls
Total Time: 21 mins
Calories: 103
Author: Amanda Davis
Ingredients
- 7 egg roll wrappers
- 4 ounces sauerkraut (well-drained)
- 1 cup leftover corned beef (chopped, or deli-sliced corned beef)
- ½ cup shredded Swiss cheese
- Water (for sealing)
- Vegetable oil (for frying)
Things You’ll Need
- Large deep-sided skillet
- Tongs
- Kitchen thermometer (optional, but highly recommended for frying)
- Wire rack and paper towels (for draining)
Before You Begin (Helpful Tips)
- For best results, chop your corned beef into small, uniform pieces.
- Always use egg roll wrappers, not wonton wrappers. Egg roll wrappers are larger and sturdier.
- Thoroughly drain sauerkraut to prevent soggy egg rolls and oil splatters.
- Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer (350F for 5-7 min) or oven (350F for 10-15 min) for best crispiness.
- You can freeze these egg rolls, either cooked or uncooked. Flash freeze uncooked rolls in a single layer before transferring to an airtight bag (up to 2 months). Thaw overnight before frying. Freeze cooked rolls after cooling, then thaw overnight and reheat.
Instructions
- Place an egg roll wrapper on your work surface, oriented like a diamond.
- Add 1 tablespoon of well-drained sauerkraut to the center of the wrapper.
- Next, layer 2 tablespoons of chopped corned beef on top of the sauerkraut.
- Finish the filling with 1 tablespoon of shredded Swiss cheese on top of the corned beef.
- Fold the left and right side corners of the wrapper toward the center, over the filling.
- Holding these sides in place, fold the bottom corner of the wrapper up and over the center, tucking it snugly around the filling.
- Moisten the remaining open edges of the wrapper with water and tightly roll the wrapper the rest of the way up to seal it securely.
- Repeat this process for all remaining wrappers and filling.
- Heat vegetable oil in a deep-sided skillet to 350°F (175°C). Use a kitchen thermometer to monitor temperature.
- Using tongs, carefully place 2-3 egg rolls into the hot oil, seam side down first. Cook for 3 minutes until golden brown, then turn and cook for an additional 3 minutes or until golden and crispy all around.
- Remove the fried egg rolls and drain them on a wire rack set over paper towels to remove excess oil. Serve immediately.
Nutrition
Serving: 1 roll | Calories: 103 cal | Carbohydrates: 8g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 392mg | Potassium: 92mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 69IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 1mg
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.