This crunchy Reuben twist gives you all the flavors of a classic sandwich in a fun, hand-held bite. The rolls come out golden, hot, and ready to dip in Thousand Island dressing. If you like crispy twists on sandwiches, try the Buffalo chicken egg rolls recipe for another easy egg roll idea.
why make this recipe
You get the Reuben flavors—corned beef, Swiss cheese, sauerkraut, and Thousand Island—packed into a crispy egg roll. They cook fast, they travel well, and people love them as a snack or party food. This recipe is simple and uses deli meat so it is quick to prepare.
how to make Reuben Egg Rolls Recipe
Make a quick filling, roll the wrappers tightly, and fry until golden. Work on an assembly line: fill and roll all egg rolls, then fry in batches so the oil stays at the right temperature. Use the egg white as glue so the rolls do not open while frying.
Ingredients :
- 12 egg roll wrappers
- 1/2 lb deli-sliced corned beef
- 4 oz shredded Swiss cheese (or grate from a block)
- 1/2 cup sauerkraut (drained and squeezed)
- 3-4 tbsp Thousand Island dressing (to mix in)
- 1 egg white
- About 5 cups of oil for frying
- Thousand Island dressing to dip
Directions :
- Gently whisk the egg white in a small bowl and set it close to your work area.
- Dice the corned beef as fine as you can. Squeeze the juices out of the sauerkraut. Grate the cheese if you use a block.
- In a mixing bowl, combine corned beef, Swiss cheese, sauerkraut, and 3–4 tablespoons Thousand Island dressing. Mix until evenly combined.
- Heat oil to 350°F over medium heat. Prepare a cooling rack lined with paper towels to soak excess oil.
- To roll each egg roll: place an egg roll wrapper on the counter with a corner pointing at you (diamond shape). Spread about 2 tablespoons of filling in a line down the center, leaving about 1 inch clear on each side.
- Fold the corner closest to you over the filling and tuck it under. Dip your fingers in the egg white and run it along the edges of the wrapper to seal. Fold both side corners toward the center, then roll up to close.
- Repeat for the remaining wrappers while oil heats.
- Fry egg rolls in batches so you do not crowd the pot. Fry until golden brown, turning once when the bottom is golden—about 4–5 minutes. Keep oil at 350°F. If rolls brown too fast, lower the heat; if they do not brown, raise the heat.
- Use long metal tongs to transfer cooked egg rolls to the cooling rack. Repeat until done.
- Serve hot with Thousand Island dressing for dipping.
how to serve Reuben Egg Rolls Recipe
Serve them hot with a small bowl of Thousand Island dressing. They work as an appetizer, snack, or a main with a simple side salad or fries. Cut each roll in half on the diagonal for easy sharing.
how to store Reuben Egg Rolls Recipe
- To store cooked rolls: let them cool to room temperature, then place in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 350°F until crisp.
- To freeze: freeze unbaked rolls on a tray until firm, then transfer to a freezer bag for up to 1 month. Fry from frozen (add a minute or two to cook time) or bake from frozen until hot and crisp.
tips to make Reuben Egg Rolls Recipe
- Drain sauerkraut well to avoid soggy filling. Press in a towel to remove extra liquid.
- Use finely diced corned beef to make rolling easier and to get even flavor in each bite.
- Keep the egg roll edges lightly damp with egg white to seal tightly.
- Do not overfill wrappers; 2 tablespoons per roll is enough.
- Maintain oil temperature at 350°F for even browning and a crispy shell.
variation (if any)
- Bake instead of fry: brush rolls with oil and bake at 400°F for 15–20 minutes, turning halfway, until golden.
- Add a little shredded cabbage or chopped pickles to the filling for extra crunch.
- Swap corned beef for pastrami for a different deli flavor.
FAQs
Q: Can I air fry these egg rolls?
A: Yes. Air fry at 375°F for about 8–10 minutes, flipping halfway, until they are golden and crisp.
Q: How do I keep the filling from leaking?
A: Drain the sauerkraut very well and use the egg white on the wrapper edges to seal. Do not overfill the wrapper.
Q: Can I make these ahead for a party?
A: You can roll them ahead and refrigerate for a few hours or freeze them on a tray and then store in bags. Fry from frozen or bake later.
Q: Is there a vegetarian option?
A: Yes. Replace corned beef with finely chopped cooked mushrooms or a plant-based deli meat and use the same steps.
Reuben Egg Rolls
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Non-Vegetarian
Description
Crispy egg rolls filled with corned beef, Swiss cheese, and sauerkraut, served with Thousand Island dressing.
Ingredients
- 12 egg roll wrappers
- 1/2 lb deli-sliced corned beef
- 4 oz shredded Swiss cheese
- 1/2 cup sauerkraut, drained and squeezed
- 3–4 tbsp Thousand Island dressing
- 1 egg white
- About 5 cups of oil for frying
- Thousand Island dressing for dipping
Instructions
- Gently whisk the egg white in a small bowl and set it close to your work area.
- Dice the corned beef as finely as possible. Squeeze juices out of the sauerkraut. Grate the cheese if using a block.
- In a mixing bowl, combine corned beef, Swiss cheese, sauerkraut, and 3-4 tbsp of Thousand Island dressing. Mix until evenly combined.
- Heat oil to 350°F over medium heat and prepare a cooling rack lined with paper towels.
- To roll each egg roll, place a wrapper on the counter in a diamond shape. Spread about 2 tablespoons of filling in a line down the center, leaving 1 inch clear on each side.
- Fold the closest corner over the filling and tuck it under. Dip fingers in egg white and run along the edges to seal. Fold both side corners toward the center, then roll to close.
- Repeat for remaining wrappers while oil heats.
- Fry egg rolls in batches, turning once until golden brown, about 4-5 minutes. Maintain oil temperature at 350°F.
- Transfer cooked egg rolls to the cooling rack and serve hot with Thousand Island dressing for dipping.
Notes
To store, cool to room temperature and place in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 2 egg rolls
- Calories: 300
- Sugar: 3g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
