If you’re looking for a fun twist on a classic deli favorite, I can’t wait to share my super easy and downright delicious Reuben Egg Rolls with Corned Beef and Sauerkraut Recipe. These golden, crispy egg rolls are packed with creamy Swiss cheese, tangy sauerkraut, and savory corned beef—all wrapped up and fried to perfection. Trust me, once you try this combo, your family’s going to ask for it on repeat!
Why You’ll Love This Recipe
- Unique Flavor Mashup: Combines the classic Reuben sandwich flavors into a crispy, handheld treat.
- Quick & Easy Prep: No fancy ingredients or techniques—perfect for a weeknight snack or party appetizer.
- Crowd-Pleaser: My family goes crazy for these, and guests always ask for seconds.
- Versatile & Adaptable: Great for customizing with your favorite toppings or dips.
Ingredients You’ll Need
These ingredients might look simple, but they pack serious flavor when combined! Using high-quality deli corned beef and well-drained sauerkraut helps keep the egg rolls from getting soggy—a key tip I learned early on.
- Cream Cheese: Softened cream cheese binds everything beautifully and adds creaminess.
- Thousand Island Dressing: Classic Reuben condiment that adds tang and sweetness.
- Deli Corned Beef: Choose good-quality corned beef sliced or chopped for texture.
- Swiss Cheese: Shredded, for that melty, signature Reuben flavor.
- Sauerkraut: Make sure to squeeze out excess liquid to keep wrappers crispy.
- Egg Roll Wrappers: Keep them covered with a damp towel so they don’t dry out as you work.
- Vegetable Oil: For frying — neutral oil with a high smoke point works best.
- Extra Thousand Island: For serving alongside as a delicious dip.
Variations
I love playing around with this Reuben Egg Rolls with Corned Beef and Sauerkraut Recipe to make it fit different occasions, tastes, or diets. Don’t be shy about making it your own!
- Vegetarian Variation: Swap corned beef for sautéed mushrooms or a smoky tempeh for a satisfying meatless version.
- Spicy Twist: Add a little horseradish or sriracha to the filling to give it a nice kick that wakes up your taste buds.
- Oven-Baked Option: For a lighter version, spray the rolls with oil and bake them at 400°F until crispy.
- Cheese Swap: Try sharp cheddar or Gruyère for a different melty flavor profile.
How to Make Reuben Egg Rolls with Corned Beef and Sauerkraut Recipe
Step 1: Mix That Creamy, Tangy Filling
In a large bowl, stir the softened cream cheese and Thousand Island dressing together until completely smooth—this is your creamy base! Then fold in the chopped corned beef, shredded Swiss cheese, and sauerkraut. Make sure the sauerkraut is well-drained by pressing out excess liquid with paper towels, so your egg rolls stay crisp. The filling should be moist but not soggy—think perfect balance.
Step 2: Wrapping Genius
Keep your egg roll wrappers covered with a damp paper towel while you work, so they don’t dry out and crack. Place one wrapper at a time on the cutting board, shaping it like a diamond in front of you. Spoon about 3 tablespoons of the filling near the bottom corner. Fold up the bottom over the filling, then fold in both sides tightly before rolling upward to the top corner. Dab some water on the edge to seal it well—that water acts like glue keeping everything together. This step might take a little practice, but you’ll get the hang of it quickly.
Step 3: Frying to Golden Perfection
Heat about 1½ to 2 inches of vegetable oil in a heavy-bottomed Dutch oven or deep skillet to 360°F. Use a thermometer if you can — maintaining the right temperature means crispy, not greasy rolls. Fry 3-4 egg rolls at a time, giving them 3 minutes per batch or until golden brown on both sides. Don’t overcrowd the pan or your oil temperature will drop. Drain fried rolls on paper-towel-lined plates while you cook the rest.
Pro Tips for Making Reuben Egg Rolls with Corned Beef and Sauerkraut Recipe
- Drain the Sauerkraut Well: I learned the hard way that extra moisture makes for soggy egg rolls—squeeze or press with paper towels for best results.
- Keep Wrappers Covered: Wrappers dry out quickly, so always keep a damp towel over them while working.
- Oil Temperature Matters: Use a thermometer to keep oil around 360°F. Too low means oily rolls, too hot and they’ll burn quickly.
- Seal Tight and Fast: Use water to seal the edges and press firmly; loose wrapping can cause the filling to leak out while frying.
How to Serve Reuben Egg Rolls with Corned Beef and Sauerkraut Recipe
Garnishes
I usually serve these egg rolls with extra Thousand Island dressing on the side for dipping—it’s pure comfort! A sprinkle of fresh chopped parsley adds a little something special and brightens up the plate visually and flavor-wise.
Side Dishes
My go-to sides are simple to keep the star shining: a fresh green salad, some crunchy dill pickles, or even homemade kettle potato chips for extra crunch. It’s all about balance here—something crisp and fresh to cut through the richness.
Creative Ways to Present
For parties, I like arranging these egg rolls on a rustic wooden board with little bowls of various dips—Thousand Island, spicy mustard, even Russian dressing. You can slice them diagonally to show off the filling which always gets “oohs” and “aahs” from guests!
Make Ahead and Storage
Storing Leftovers
After frying, let the egg rolls cool completely. Store them in an airtight container in the fridge for up to 2 days. Keeping them layered between paper towels stops them from getting soggy while stored.
Freezing
If you want to prep ahead, assemble but don’t fry the egg rolls. Freeze them on a tray until solid, then transfer to a freezer bag. When you’re ready, fry them straight from frozen and add an extra minute or two to the cooking time.
Reheating
To reheat leftovers, pop them in a toaster oven or conventional oven at 375°F for about 10 minutes until hot and crisp again. Avoid the microwave—it makes the wrapper chewy and soggy, which we definitely don’t want.
FAQs
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Can I bake the Reuben egg rolls instead of frying?
Yes! You can bake them for a lighter version. Just brush or spray the rolls with oil and bake at 400°F for 15-20 minutes, turning halfway through, until golden and crispy.
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What’s the best way to keep egg roll wrappers from drying out?
Cover the stack of wrappers with a damp paper towel as you work. This keeps them pliable and prevents cracking when you roll them.
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Can I make this recipe with other meats?
Absolutely! Pastrami, roast beef, or smoked turkey can all work well as tasty alternatives in these egg rolls.
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How do I avoid soggy egg rolls?
Drain the sauerkraut thoroughly and make sure your oil is hot enough before frying. Also, avoid overcrowding the pan to keep the oil temperature steady.
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What dipping sauces go well with Reuben egg rolls?
Thousand Island is classic and my favorite, but Russian dressing, spicy mustard, or even a creamy horseradish sauce all pair wonderfully.
Final Thoughts
This Reuben Egg Rolls with Corned Beef and Sauerkraut Recipe is one of those surprising hits you’ll love making again and again. I first tried it on a whim, and now it’s a staple in my kitchen whenever I want something comforting yet a bit unexpected. It’s crispy, creamy, tangy, and cheesy all at once—every bite feels indulgent but still approachable. So, go ahead and give it a shot; you’ll be so glad you did!
Print
Reuben Egg Rolls with Corned Beef and Sauerkraut Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Reuben Egg Rolls are a delightful twist on the classic Reuben sandwich, featuring a crispy egg roll wrapper filled with a creamy mixture of cream cheese, corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing. Perfect as an appetizer or snack, these golden-fried egg rolls pair wonderfully with additional Thousand Island dressing for dipping.
Ingredients
Filling
- 4 ounces cream cheese, softened
- 3 tablespoons Thousand Island dressing
- 1/2 pound deli corned beef, chopped
- 1 1/2 cups shredded Swiss cheese
- 3/4 cup sauerkraut, squeezed to remove excess liquid
Egg Rolls
- 12 egg roll wrappers
- Vegetable oil for frying
- Thousand Island dressing for serving
Instructions
- Prepare the filling: In a large bowl, stir together softened cream cheese and Thousand Island dressing until smooth and well combined. Mix in the chopped corned beef, shredded Swiss cheese, and drained sauerkraut evenly.
- Assemble the egg rolls: Place a damp paper towel over the egg roll wrappers to prevent them from drying out. Working with one wrapper at a time, lay it flat so it forms a diamond shape. Spoon about 3 tablespoons of the filling onto the wrapper.
- Roll the egg rolls: Fold the bottom corner up over the filling, then fold in the sides. Roll tightly from bottom to top, sealing the seam with a little water to ensure the egg roll stays closed during frying.
- Heat the oil: In a Dutch oven or deep skillet, heat 1 ½ to 2 inches of vegetable oil to 360 degrees Fahrenheit. Use a thermometer for accurate temperature control.
- Fry the egg rolls: Carefully fry 4 egg rolls at a time in the hot oil, turning occasionally, until they are golden brown on all sides, about 3 minutes per batch. Remove with a slotted spoon and drain on a paper towel-lined plate.
- Serve: Serve hot with additional Thousand Island dressing for dipping.
Notes
- Ensure to squeeze the sauerkraut well to remove excess moisture, preventing soggy egg rolls.
- Keep egg roll wrappers covered with a damp towel while assembling to avoid drying and cracking.
- Maintain oil temperature at 360°F for crispy and evenly cooked egg rolls.
- These egg rolls make a great appetizer or party snack.
Nutrition
- Serving Size: 1 egg roll
- Calories: 282 kcal
- Sugar: 2 g
- Sodium: 660 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 45 mg
