Reuben Eggrolls

Satisfy your cravings with these delectable Reuben Eggrolls! Packed with deli sliced corned beef, Swiss cheese, sauerkraut, and thousand island dressing, these crispy appetizers are perfect for any gathering or as a flavorful snack.

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Table of Contents

Reuben Eggrolls Ingredients
Reuben Egg Rolls Substitutions and Additions
How To Make Reuben Eggrolls
Troubleshooting
How To Serve These Easy Reuben Egg Rolls
When To Serve
How To Store Reuben Egg Rolls
Why These Reuben Egg Rolls Are The Best
Frequently Asked Questions
More Recipes You’ll Love
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These delectable Reuben Eggrolls are a unique twist on the classic Reuben sandwich. Eggroll wrappers packed with the savory goodness of deli-sliced corned beef, tangy sauerkraut, and melty Swiss cheese, these crispy rolls are a flavor-packed snack you’ll devour.

With a hint of thousand island dressing adding just the right kick, each bite is a mouthwatering combination of simple ingredients. Easy to make these Reuben rolls are a guaranteed hit at your next party.

a Reuben Eggroll with a bowl of thousand island dressing

Reuben Eggrolls Ingredients

Reuben Eggrolls raw ingredients that are labeled

These crispy egg rolls are made with all your favorite Reuben sandwich ingredients, but instead of rye bread, you’ll need egg roll wrappers instead.

You’ll Need:

1 ¾ cups (approximately ½ pound) deli sliced corned beef, roughly chopped
1 cup shredded Swiss cheese
1 cup sauerkraut, drained
3 tablespoons bottled thousand island dressing (plus more for dipping)
9 egg roll wrappers
1 large egg, room temperature
1 teaspoon water

Reuben Egg Rolls Substitutions and Additions

If you’re looking to customize your Reuben Eggrolls or adapt the recipe to suit your preferences or dietary needs, here are some helpful substitutions and additions to consider:

Delicatessen Corned Beef: This recipe is a great way to use up leftover corned beef. You can also make pastrami egg rolls and they’ll tastes delicious, too!

Swiss Cheese: You can use shredded cheddar for a sharper taste, provolone or mozzarella for a milder option, or pepper jack for a spicy kick.

Sauerkraut: If you’re not a fan of sauerkraut, you can substitute it with thinly sliced cabbage or coleslaw mix for a similar crunch. You can also try using kimchi for a tangy and spicy twist, or pickled vegetables for a refreshing flavor.

Thousand Island Dressing: Instead of thousand island dressing, try dipping your eggrolls in spicy brown mustard or sriracha mayo for a little kick of spice. Russian dressing is another easy substitution.

Egg Roll Wrappers: If you can’t find egg roll wrappers, you can use rice paper rolls, spring roll wrappers, or wonton wrappers as a substitute. Keep in mind that you’ll need to adjust the amount of filling you use as well as the frying time accordingly.

Egg Wash: If you’re out of eggs, you can use a mixture of milk or cream and cornstarch as a substitute for egg wash. Brush it onto the edges of the wrappers before sealing to help them stick together while frying.

How To Make Reuben Eggrolls

Ready to shake things up with a snack that’s as fun to make as it is to eat? These corned beef egg rolls are perfect for parties or a unique family dinner. Here are the simple steps to create something truly special out of everyday ingredients.

STEP ONE: Before diving into the egg roll assembly, get your frying setup ready. Pour canola oil into your electric deep fryer or a large heavy-duty pot, aiming for a depth of about four to five inches. Start heating the oil to 350°F. This ensures the oil is hot enough when you’re ready to fry, giving those egg rolls a beautifully crispy finish.

PRO TIP: Use a thermometer to check the oil temperature, ensuring it reaches and maintains 350°F. Consistent heat is key to achieving that perfect golden crust without absorbing too much oil.

STEP TWO: In a large bowl, combine the chopped corned beef, shredded Swiss cheese, drained sauerkraut, and thousand island dressing. Mix until they’re evenly distributed so each bite has the perfect balance of flavors.

PRO TIP: Chop the corned beef into small pieces to ensure it blends well with the other ingredients and fits neatly within the confines of the egg roll wrappers.

corned beef, shredded Swiss cheese, drained sauerkraut, and thousand island dressing mixed together in a bowl

STEP THREE: In a smaller bowl, whisk together one large egg and a teaspoon of water. This egg wash will be crucial later for sealing the edges of your egg rolls so the filling doesn’t spill out while frying.

STEP FOUR: Lay out an egg roll wrapper on a clean cutting board or work surface. Orient the wrapper so it points towards you in a diamond shape, which makes rolling easier.

STEP FIVE: Brush a light coating of the egg wash around all the edges of the wrapper using a pastry brush. This acts as a glue to seal the egg rolls.

egg wash brushed on top of the wrapper on a wooden board

STEP SIX: Scoop about ¼ cup of the filling onto the center of the wrapper. Form the filling into a log shape that lays in the center of the wrapper, but doesn’t touch the edges.

reuben mixture placed on top of the wrapper

STEP SEVEN: Fold the bottom point of the wrapper up halfway to cover the filling.

STEP EIGHT: Fold in the left and right points of the wrapper, ensuring they meet in the middle. Your wrapper should look like an open envelope.

STEP NINE: From the bottom up, roll the wrapper tightly around the filling, ensuring the sides are tucked in and the roll is sealed.

PRO TIP: Make sure you roll them tightly to prevent any filling from leaking out in the hot oil.

STEP TEN: Place each assembled egg roll under a damp paper towel as you work. This keeps the wrappers from drying out and cracking.

STEP ELEVEN: Fry 3-4 egg rolls at a time to avoid overcrowding. If you put too many egg rolls in the oil, the oil temperature can drop which will result in a less crispy egg roll wrapper.

PRO TIP: Turn the egg rolls occasionally to ensure they brown evenly.

STEP TWELVE: After frying, transfer the egg rolls to a plate lined with paper towels. This helps to remove any excess oil, keeping them crispy.

STEP THIRTEEN: Serve the egg rolls hot, with additional thousand island dressing for dipping. They’re best enjoyed fresh from the fryer.

Troubleshooting

While this recipe is pretty easy to master, there are some issues that might arise. Here are some ways you can make sure you avoid any pitfalls when making these Reuben appetizers.

The filling leaks during frying.

Ensure that the edges of the egg roll wrappers are thoroughly brushed with the egg wash, which acts as a sealant. Be careful to tuck in the sides and roll tightly. Also, do not overfill the wrappers; use just enough filling to allow the wrapper to close snugly.

The egg rolls are soggy instead of crispy.

Make sure the oil is heated to the correct temperature (350°F) before starting to fry. Use a thermometer to monitor the oil. Also, avoid crowding the fryer; fry in small batches to maintain the temperature of the oil.

The egg roll wrappers dry out and crack.

Keep the egg roll wrappers under a damp cloth both before and after you fill and roll them. This keeps them moist and pliable, preventing cracking during handling.

Uneven cooking or browning.

When frying, turn the egg rolls occasionally to ensure they cook evenly. Consistent frying temperature and not overcrowding the fryer will also help achieve an even golden-brown color.

The egg rolls unravel while frying.

After rolling the egg rolls, press the edges gently to seal them securely before frying. Make sure the final flap of the wrapper is tightly sealed with egg wash. This helps keep them intact during the cooking process.

The frying oil splatters.

Ensure that the sauerkraut and any other filling ingredients are well-drained before mixing. Excess moisture in the filling can cause the oil to splatter when the egg rolls are added.

How To Serve These Easy Reuben Egg Rolls

From classic presentations to creative pairings, we’ve got you covered with a variety of serving suggestions for your yummy, golden brown Reuben wrap appetizers.

Serving Suggestions:

Classic Appetizer Presentation: Arrange the freshly fried Reuben Eggrolls on a serving platter, garnished with a sprinkle of chopped parsley and extra thousand island dressing for dipping.

Accompaniments: Pair the Reuben Eggrolls with a side of crispy French fries or sweet potato fries for a simple, satisfying meal.

Party Platter: Create a Reuben Eggroll party platter by arranging the eggrolls on a large serving tray, surrounded by an assortment of dipping sauces such as spicy mustard, sriracha mayo, and sweet chili sauce. Add some carrot and celery sticks for a bit of a crunch!

Appetizer Platter: Serve with other delicious wrapped appetizers like these crab rangoon eggrolls, bacon wrapped pineapple, and classic pigs in a blanket.

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When To Serve

These Reuben egg rolls are perfect for a St. Patrick’s Day party, especially when served with other Irish-themed favorites like beer cheese soup and green cupcakes for dessert. They’re also ideal for game day or family movie nights. If you love appetizer dinner nights, these Reuben egg rolls will be a hit with the whole family.

How To Store Reuben Egg Rolls

Want to store your leftovers for another day? While this recipe is best served hot, here’s how to enjoy leftovers and keep them fresh until you’re ready to eat them again.

MAKE AHEAD: You can prepare the Reuben Eggrolls ahead of time and store them in the refrigerator or freezer until you’re ready to enjoy them. Follow the recipe instructions for assembly, then place the uncooked eggrolls on a baking sheet lined with parchment paper. Cover them tightly with plastic wrap and refrigerate for up to 24 hours before frying.

IN THE FRIDGE: To store leftover cooked Reuben Eggrolls in the fridge, allow them to cool completely before transferring them to an airtight container or Ziploc bag. They can be stored in the refrigerator for up to three days. When ready to eat, simply reheat them in the oven or air fryer until heated through and crispy.

IN THE FREEZER: You can freeze uncooked Reuben Eggrolls for up to two months. Place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. When ready to cook, fry the frozen eggrolls directly from the freezer, adding an extra minute or two to the frying time.

We don’t recommend freezing cooked Reuben egg rolls.

HOW TO REHEAT: Preheat your oven to 350°F and place the eggrolls on a baking sheet. Bake for 10-15 minutes, or until heated through and crispy. Alternatively, you can reheat them in an air fryer at 350°F for 5-7 minutes. For a quicker option, you can microwave the eggrolls on a microwave-safe plate for 1-2 minutes, or until heated through.

Why These Reuben Egg Rolls Are The Best

From their irresistible crunch to the savory filling, there’s no doubt why this recipe has become a popular appetizer.

Reasons We Love This Recipe:

Creative Twist on a Classic: We all love a yummy, cheesy Reuben sandwich, and these Reuben eggrolls take the beloved flavors of the traditional Reuben sandwich and reimagine them in a fun and unexpected way.

Crispy Exterior, Flavorful Interior: These egg rolls give you that perfect crunchy exterior with a savory, melty, cheesy filling.

Easy to Make: These Reuben Eggrolls are surprisingly simple to make. With just a few basic ingredients and easy-to-follow instructions, even inexperienced home cooks can make these with success.

Frequently Asked Questions

Can I air fry these eggrolls instead of deep frying them?

Absolutely, you can make air fryer Reuben egg rolls. Preheat your air fryer to 375°F, then cook the eggrolls in batches for 10-12 minutes, turning halfway through, until golden brown and crispy.

Can I reheat these eggrolls in the microwave?

Yes, you can reheat leftover eggrolls in the microwave for a quick and convenient meal. Place them on a microwave-safe plate and heat on high for 1-2 minutes, or until heated through.

Can I make these eggrolls vegetarian?

Yes, you can easily make vegetarian Reuben Eggrolls by omitting the corned beef and adding extra sauerkraut or your favorite vegetarian protein alternative.

What dipping sauce pairs best with these eggrolls?

Thousand Island dressing is the classic dipping sauce for Reuben Eggrolls, but you can also try them with homemade Russian dressing or spicy mustard for a delicious twist.

Can I bake these eggrolls instead of frying them?

While frying gives the eggrolls their signature crispy texture, you can also bake them for a lighter alternative. Reuben egg rolls baked in the oven come out with a more neutral exterior, so we recommend spraying them with a touch of cooking spray before cooking them to give them a bit more flavor. Preheat your oven to 400°F, place the eggrolls on a baking sheet lined with parchment paper, and bake for 15-20 minutes, or until golden brown and crispy.

Can I make these eggrolls ahead of time and freeze them?

Yes, you can assemble the eggrolls ahead of time and freeze them for later. Follow the recipe instructions for assembly, then freeze the uncooked eggrolls on a baking sheet until solid. Once frozen, transfer them to a freezer-safe bag or container for storage.

Can I use homemade corned beef for this recipe?

Absolutely! Homemade corned beef adds a delicious touch to these Reuben Eggrolls. Simply cook the corned beef according to your favorite recipe or purchase it pre-made from your local butcher.

This Reuben Eggrolls recipe wraps up all the beloved elements of a classic Reuben in a crispy shell, offering a quick, enjoyable snack or appetizer. It’s a fun way to savor familiar flavors in an easy-to-share format!

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Reuben Eggrolls

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Prep Time 25

Total Time 31

Servings egg rolls

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Ingredients

canola or vegetable oil, for frying (the amount will vary depending on the size of your electric deep fryer or large heavy duty pot)
1 ¾ cups deli sliced corned beef, roughly chopped (approximately ½ pound)
1 cup swiss cheese, shredded
1 cup sauerkraut, drained
3 tablespoons bottled thousand island dressing, plus more for dipping
9 egg roll wrappers
1 large egg, room temperature
1 teaspoon water

Instructions

Add enough canola oil to your electric deep fryer, or large heavy duty pot, to fill to the indicated mark in the fryer or 4-5 inches deep in the large pot. While you are preparing the Reuben egg rolls, you will need to be heating the frying oil to 350* F.
In a large mixing bowl, mix together the chopped deli corned beef, shredded swiss cheese, sauerkraut and thousand island dressing until evenly combined.
In a small bowl beat together the egg and water to create an egg wash. This egg wash will help to seal the egg rolls for frying.
On a clean work surface, or large cutting board, lay out a single egg roll wrapper. The wrapper should be facing you in a diamond orientation (points at top and bottom) to make it easier to roll the egg rolls once filled.
Using a pastry brush, brush a light amount of the egg wash around all four of the outer edges of the egg roll wrapper. This is what will help seal the egg roll while frying.
To the center of the egg roll wrapper, add ¼ cup of the Reuben filling. Shape the mixture into a log approximately 2 ½ – 3 inches long and about an inch wide. The filling should not reach any of the outer edges of the egg roll wrapper.
Fold up the bottom point of the egg roll wrapper half way up to cover the filling.
Fold both of the (right and left) side points into the egg roll wrapper. The points should meet. Your wrapper should look like an open envelope at this point.
Starting at the bottom (the covered filling) roll up the wrapper, while tucking in the sides, until you have rolled up and sealed the Reuben egg roll.
Place the filled and rolled Reuben egg roll onto a large plate, or tray, and cover with a damp paper towel. The paper towel helps to prevent the egg roll wrappers from drying out before frying. Repeat steps 4-9 until all the Reuben egg rolls have been assembled.
To the basket of the electric deep fryer or a wire spider scoop, add 3-4 Reuben egg rolls. Gently lower the egg rolls into the hot oil and fry for 2 ½ – 3 minutes or until the egg rolls are golden and crispy.
Remove the fried egg rolls from the hot oil, while allowing excess oil to drip back into the fryer, and place the fried Reuben egg rolls onto a paper towel lined plate to drain off any excess oil. Repeat until all the Reuben egg rolls have been fried.
Add the Reuben egg rolls to a serving plate, along with a small bowl of additional thousand island dressing for dipping, and serve while the egg rolls are still warm.

Notes

Use a thermometer to check the oil temperature, ensuring it reaches and maintains 350°F. Consistent heat is key to achieving that perfect golden crust without absorbing too much oil.
Chop the corned beef into small pieces to ensure it blends well with the other ingredients and fits neatly within the confines of the egg roll wrappers.
Make sure you roll them tightly to prevent any filling from leaking out in the hot oil.
Turn the egg rolls occasionally to ensure they brown evenly.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Layne Kangas Marketing
Lenore Ortyl Editorial Director
Lexus Monroe Editorial Assistant

Reuben Eggrolls Ingredients

Reuben Egg Rolls Substitutions and Additions

How To Make Reuben Eggrolls

Troubleshooting

The filling leaks during frying.

The egg rolls are soggy instead of crispy.

The egg roll wrappers dry out and crack.

Uneven cooking or browning.

The egg rolls unravel while frying.

The frying oil splatters.

How To Serve These Easy Reuben Egg Rolls

When To Serve

How To Store Reuben Egg Rolls

Why These Reuben Egg Rolls Are The Best

Frequently Asked Questions

More Recipes You’ll Love

Reuben Eggrolls

Ingredients 1x2x3x

Instructions

Notes

Nutrition

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Dessert Recipes

Peanut Butter Dessert Recipes

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Cookies Recipes

Cake Recipes

Frosting Recipes

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Sauce Recipes

Dinner Recipes

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Proudly Prepared by the Spaceships Kitchen

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