Reuben Egg Rolls

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These reuben egg rolls take everything you love about a classic deli-style Reuben and wrap it all up in a crispy, golden egg roll wrapper. They’re savory, cheesy, perfectly tangy, and incredibly satisfying.

Prep Time45

Cook Time15

Total Time1

Course: Appetizer, Snack

Cuisine: American

Servings:

Calories: 272kcal

Author: Callan Wenner

Equipment

Mixing bowls
Heavy bottomed pot
Large sheet pan
Paper towels
Metal tongs
Wire rack

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 (measure, then squeeze)
2 teaspoons caraway seeds optional - replicates the rye bread flavor
2 tablespoons flour
3 tablespoons water
10-12 eggroll wrappers
1 qt Canola or vegetable oil for frying

Instructions

Dip

Mix together all ingredients for the dipping sauce and store covered in the fridge until you’re ready to use it.
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

In a large bowl, mix together all of the ingredients for the reuben filling.
¾ lb corned beef, ½ lb swiss cheese, 1½ cups sauerkraut, 2 teaspoons caraway seeds
Mix together the flour and water until a paste forms.
3 tablespoons water, 2 tablespoons flour
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.
10-12 eggroll wrappers
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.
Transfer the egg roll to a baking sheet and cover with damp paper towels. Repeat with the remaining wrappers until the filling is gone.
Add 2-3 inches of oil to a dutch oven or heavy-bottomed pot and heat the oil until it reads 350℉ on an oil thermometer.
1 qt Canola or vegetable oil
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.
Note: use a splatter screen if you have one, they will begin splattering once they are close to done).
Remove to a wire rack or paper towel-lined baking sheet and continue until all egg rolls are cooked.
Serve warm with the thousand island dipping sauce.

Video

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.

Nutrition