Description
Crispy, golden Pastrami Reuben Egg Rolls filled with flavorful pastrami, sauerkraut, and melted Swiss cheese, served with a tangy homemade Russian dressing. This recipe offers a healthier twist by using an air fryer or baking for cooking, delivering all the classic Reuben flavors in a fun and crunchy handheld appetizer or snack.
Ingredients
Scale
Egg Rolls
- 1 1/2 cups sauerkraut
- 8 egg roll wrappers
- 6 ounces pastrami, chopped (or corned beef)
- 1 cup shredded reduced-fat Swiss cheese (such as Jarlsberg)
- Olive oil spray
- Small bowl of water (for sealing)
Russian Dressing
- 1/4 cup light mayonnaise
- 2 tablespoons ketchup
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon horseradish
- Dash of hot sauce (Frank’s Red Hot recommended)
- 1/2 tablespoon fresh lemon juice
- 1/4 teaspoon onion powder
- Pinch kosher salt
Instructions
- Prepare Sauerkraut: Using a clean kitchen towel, squeeze the excess liquid from the sauerkraut thoroughly to prevent sogginess inside the egg rolls. Set aside.
- Assemble Egg Rolls: Place one egg roll wrapper on a clean, dry surface with corners oriented like a diamond. Layer 3/4 ounce (approximately 2 tablespoons) of chopped pastrami, 2 tablespoons shredded Swiss cheese, and 2 tablespoons of the drained sauerkraut on the bottom third of the wrapper.
- Roll Egg Rolls: Carefully lift the bottom corner nearest to you and fold it over the filling. Dip your finger into the bowl of water and moisten the edges of the wrapper to help seal it. Fold in the left and right corners toward the center and continue to roll up tightly to form a neat cylinder. Repeat this process with remaining wrappers and filling.
- Cook the Egg Rolls: Lightly spray each rolled egg roll with olive oil on all sides. Arrange the egg rolls in a single layer in an air fryer basket or on a baking sheet if baking. Air fry at 375°F (190°C) for 8-10 minutes until golden brown and crispy, flipping halfway through. If baking, preheat oven to 400°F (200°C) and bake for 12-15 minutes until crisp and browned.
- Make Russian Dressing: In a small bowl, whisk together light mayonnaise, ketchup, Worcestershire sauce, horseradish, hot sauce, lemon juice, onion powder, and a pinch of kosher salt until well combined.
- Serve: Serve the hot, crispy Pastrami Reuben Egg Rolls immediately with the prepared Russian dressing for dipping and enjoy the classic flavors of a Reuben sandwich in a fun, finger-food format.
Notes
- For best results, thoroughly drain and squeeze sauerkraut to avoid soggy egg rolls.
- These egg rolls can be cooked in an air fryer for a healthier alternative or baked in the oven if preferred.
- Feel free to substitute pastrami with corned beef for a different Reuben variation.
- The Russian dressing adds a creamy and tangy complement, but you can also use Thousand Island dressing if desired.
- These egg rolls make a great appetizer or party snack paired with a cold beverage.
Nutrition
- Serving Size: 2 egg rolls with 1 tablespoon sauce
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 1297 mg
- Fat: 9.5 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 50 mg
