Reuben Egg Rolls
These Reuben Egg Rolls are a fun twist on a classic sandwich! Not only are they super tasty but they are an easy appetizer or meal to make (and eat!)
A TWIST ON A CLASSIC SANDWICH
These Reuben Egg Rolls take all the things you love from a Reuben Sandwich and turns them into a fun handheld meal/snack/appetizer. With only a small amount of ingredients, you can have this recipe made and ready to eat in minutes! The flavor tastes just like you would get in the classic sandwich just in an egg roll form. Dip these egg rolls into some Thousand Island dressing and you are good to go. This Reuben Egg Roll recipe is perfect to make around St. Patrick’s Day!
FREQUENTLY ASKED QUESTIONS:
This will make 12 large egg rolls. You can absolutely double this recipe to have more on hand or to serve a larger crowd.
While this dressing is traditional in Reubens, you can also use Russian Dressing for this recipe.
The caraway seeds give you that flavor you get from rye bread to mimic a Reuben sandwich but it’s completely optional if you don’t enjoy that flavor.
No, they are way too small. Make sure that on the package when you are getting them from the grocer that they say egg roll wrappers. You could try using spring roll wrappers but keep in mind they are much thinner than egg roll wrappers.
I don’t recommend storing these as they will get soggy over time. They are best eaten right away.
Yes. I don’t think you get quite the same crispiness and golden color but it can be done. Spray a 5-quart air fryer basket with olive oil non-stick cooking spray. Prepare egg rolls as shown below.
Spray the top and sides of each egg roll with nonstick olive oil spray. Place the egg rolls into the air fryer with the sealed side facing down. Do not overcrowd the basket. You need to leave at least ½ inch to an inch of space around each egg roll.
Then spray the upward facing side of the egg rolls with olive oil non-stick spray (now all surfaces should be sprayed).
Bake at 375F for 5 minutes, flip them over and bake for another 5 minutes. (air fryer does not need to be preheated.)
Yes. Again I don’t think you get the exact same crispiness but it can be done. Preheat oven to 400F degrees. Place a pan on the bottom rack of the oven that is half-filled with water. Place the egg rolls on a baking sheet lined with aluminum foil. Bake the egg rolls for about 25-30 minutes, making sure to flip them halfway through baking.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- sauerkraut
- thousand island dressing
- caraway seeds, optional
- all-purpose flour
- water
- egg roll wrappers
- swiss cheese
- deli corned beef
- oil, for frying
HOW TO MAKE REUBEN EGG ROLLS:
In a medium-sized bowl, mix together the sauerkraut, Thousand Island, and caraway seeds if using, set aside.
In a small bowl, mix together the flour and water to form a paste, set aside.
Start to slowly heat your oil in a deep fryer or in a dutch oven on the stove to 350°F. On a clean work surface place an egg roll wrapper. Place one slice of cheese in the bottom corner of the wrapper.
Place two slices of corned beef on top of the cheese.
Next, place about 2 tablespoons of the sauerkraut mixture on top, make sure you have enough for all the rolls.
Bring the bottom corner up and over the filling.
Tuck in the sides and continue to roll the wrapper tightly around the filling.
Dip your finger into the flour paste mixture and brush a little on the top corner of the wrapper. Continue to roll until you form a package and the top flap is secured. Continue with the rest of the wrappers and filling.
Place the egg rolls on a sheet tray and cover them with a clean kitchen towel so they don’t dry out while you roll the remaining egg rolls.
Once the oil is hot, fry the egg rolls in batches for about 5 minutes, flipping them around in the oil so they brown on all sides. Let any excess oil drip off the egg rolls and place them on a plate that is lined with paper towels or on a wire rack sitting on top of a sheet tray.
Serve with an optional scallion garnish and more Thousand Island dressing.
CRAVING MORE RECIPES? GIVE THESE A TRY!
- Quick Sauerkraut
- Baked Reuben Casserole
- Reuben Sliders
- Cheeseburger Egg Rolls
- French Dip Egg Rolls
- Air Fryer Southwestern Egg Rolls
- Reuben Dip
Reuben Egg Rolls
Ingredients
- 1 ½ cups sauerkraut (well drained)
- 1 Tablespoon Thousand Island dressing (plus more for dipping)
- ¼ teaspoon caraway seeds (optional)
- 1 Tablespoon all-purpose flour
- 1 Tablespoon water
- 12 egg roll wrappers
- 12 slices swiss cheese
- 24 slices (1 pound) sliced deli corned beef
Instructions
- In a medium-sized bowl, mix together 1 ½ cups sauerkraut (well drained), 1 Tablespoon Thousand Island dressing and ¼ teaspoon caraway seeds then set aside.
- In a small bowl, mix together 1 Tablespoon all-purpose flour and 1 Tablespoon water to form a paste, set aside.
- Start to slowly heat your oil in a deep fryer or in a dutch oven on the stove to 350°F.
- On a clean work surface place one of the 12 egg roll wrappers with one of the corners pointed towards you. Place one of the 12 slices swiss cheese in the bottom corner of the wrapper.
- Place two slices of the 24 slices (1 pound) sliced deli corned beef on top of the cheese.
- Place about 2 Tablespoons of the sauerkraut mixture on top, make sure you have enough for all the rolls.
- Bring the bottom corner up and over the filling.
- Tuck in the sides and continue to roll the wrapper tightly around the filling.
- Dip your finger into the flour paste mixture and brush a little on the top corner of the wrapper. Continue to roll until you form a package and the top flap is secured. Continue with the rest of the wrappers and filling.
- Place the egg rolls on a sheet tray and cover them with a clean kitchen towel so they don’t dry out while you roll the remaining egg rolls.
- Once the oil is hot, fry the egg rolls in batches for about 5 minutes, flipping them around in the oil so they brown on all sides. Let any excess oil drip off the egg rolls and place them on a plate that is lined with paper towels or on a wire rack sitting on top of a sheet tray.
- Serve with an optional scallion garnish and more Thousand Island dressing.
Notes
- Make sure you are using egg roll wrappers and not wonton wrappers.
- Easily double this recipe to make more for a larger crowd.
- You can use Thousand Island or Russian Dressing for these.
- The caraway seeds are optional.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I have been looking for a recipe exactly like this for a long time, bravo! I can’t wait to make these!
Hope you love them Rhonda!
Can i make these ahead and freeze before frying?