If you love a good Reuben sandwich, then you’re going to fall hard for these Reuben Egg Rolls. They take everything you love about the classic deli combo — corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing — and wrap it up in a crunchy, golden egg roll wrapper. It’s the perfect mashup of comfort food and finger food.
I started making these as a fun appetizer for game days and holiday parties, but now I make them anytime I’ve got leftover corned beef or I want to serve something unexpected and delicious. They’re always the first thing to disappear, especially when paired with extra dipping sauce on the side.
Let me show you exactly how I make them and how easy they are to prep ahead or customize to your taste.
Why These Reuben Egg Rolls Just Work
They’re the kind of snack that’s crispy, cheesy, and packed with flavor in every bite. Here’s what makes them a favorite:
- The outside is perfectly crunchy thanks to pan or deep frying
- The inside is warm, melty, and full of bold, salty-sour Reuben flavor
- They’re easy to prep in batches for a crowd
- You can serve them with classic Thousand Island or spicy mustard for dipping
- They reheat well in the air fryer or oven
It’s a fun way to take something familiar and turn it into something fresh.
Ingredients You’ll Need
(Makes 8–10 egg rolls | Prep Time: 15 minutes | Cook Time: 5–7 minutes)
- 1½ cups cooked corned beef, chopped or shredded
- 1 cup sauerkraut, drained well
- 1 cup Swiss cheese, shredded
- ¼ cup Thousand Island dressing (plus extra for dipping)
- 8–10 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil for frying
How I Make Them Step by Step
Step 1: Make the Filling
In a large bowl, I combine the chopped corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. I give it a good mix until everything is coated and evenly combined. If the sauerkraut seems too wet, I press it with a paper towel to avoid soggy rolls.
Step 2: Roll the Egg Rolls
I lay an egg roll wrapper on a clean surface like a diamond. I scoop about 2 tablespoons of filling just below the center, then fold the bottom corner over the filling. I fold in both side corners snugly, then roll it up tightly toward the top corner. I seal the edge with a little beaten egg to hold everything in place.
Step 3: Fry Until Golden
In a deep skillet or pot, I heat about 2 inches of vegetable oil to 350°F. I fry the egg rolls in batches for about 2 to 3 minutes per side until they’re golden brown and crispy. Once done, I place them on a paper towel-lined plate to drain.
Step 4: Serve with Sauce
I serve these hot with a side of Thousand Island dressing for dipping. A little spicy mustard works great too if you want to change it up.
Tips for Crispy, Flavor-Packed Egg Rolls
- Drain your sauerkraut well — excess moisture can make the wrappers soggy
- Don’t overfill or the wrappers will be hard to seal and might burst when frying
- Seal well with egg wash so nothing leaks out while cooking
- Use a thermometer to keep the oil around 350°F — too hot and they burn, too cool and they absorb oil
- Let them rest for a few minutes before biting in — they’re piping hot inside
Ways to Customize
- Use pastrami instead of corned beef for a twist
- Add a few caraway seeds to mimic rye bread flavor
- Swap Thousand Island with a spicy Russian dressing for heat
- Air fry at 375°F for 10 to 12 minutes if you want to skip deep frying
- Turn the filling into a dip if you want a low-effort version
What I Serve with Them
These egg rolls are hearty enough to stand on their own, but here’s how I like to round out the spread:
- A small salad with vinegar-based dressing
- Pickles or pickled onions for a tangy contrast
- Extra dipping sauces like horseradish mayo or Dijon mustard
- A cold beer, sparkling water, or iced tea
They’re perfect for parties, potlucks, or cozy nights at home.
FAQs From My Kitchen
Q: Can I make them ahead of time?
A: Absolutely. Assemble the egg rolls and refrigerate them for up to a day before frying. You can also freeze them uncooked — just fry straight from frozen and add an extra minute or two to the cooking time.
Q: Can I bake these instead of frying?
A: Yes. Brush them lightly with oil and bake at 400°F for about 15 to 18 minutes, flipping halfway through.
Q: Can I use deli corned beef?
A: Yes. Just chop it into small pieces so it blends well with the sauerkraut and cheese.
Q: What’s the best way to reheat leftovers?
A: I pop them in the air fryer at 350°F for 4 to 5 minutes to bring back that crunch.
Why You’ll Want to Make These Again and Again
These Reuben Egg Rolls take everything great about a classic sandwich and turn it into a crispy, handheld snack. They’re bold, melty, and loaded with flavor — and they’re easier to make than you might think. Whether you serve them as appetizers, game day bites, or a fun twist on lunch, they’re guaranteed to be a hit.
Let me know if you want a baked version, vegetarian swap, or ideas for dipping sauces. I’ve got plenty of spins to keep this one fresh.
These Reuben Egg Rolls Are the Crispy, Cheesy Twist You Didn’t Know You Needed
Ingredients
- 1 cup sauerkraut
- 1 cup Swiss cheese, shredded
- 1 cup corned beef, chopped
- 1/4 cup Thousand Island dressing
- 10 egg roll wrappers
- Oil for frying
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine sauerkraut, Swiss cheese, corned beef, and Thousand Island dressing. Mix well.
- Lay an egg roll wrapper on a clean surface with a corner pointing toward you.
- Place 2-3 tablespoons of the filling in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly to enclose the filling. Seal the top corner with a little water.
- Repeat with remaining wrappers and filling.
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
- Remove from oil and drain on paper towels. Serve hot with additional Thousand Island dressing for dipping.
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