Reuben Egg Rolls
Reuben Egg Rolls are a delightful twist on the classic sandwich, wrapping tender corned beef, tangy sauerkraut, and creamy Swiss cheese in a crispy, golden shell. The juxtaposition of crunchy and soft textures, combined with the savory flavors, creates an experience that’s sure to impress. Each bite is like hors d’oeuvres magic, perfect for gatherings or just satisfying that craving for something uniquely tasty.
I first stumbled upon the idea of making Reuben Egg Rolls at a friend’s party where they served them as a fun snack. The combination of flavors was immediately addictive! Unlike the heavy versions you might find at restaurants, these homemade beauties bring fresh ingredients together in a way that keeps every bite light yet packed with flavor. They’re quick to whip up, and wow your guests—everybody loves them! Trust me; you’ll want to add this recipe to your collection.
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: Ready in just under 35 minutes, perfect for a busy weeknight snack.
- Irresistible Flavor: Enjoy the perfect balance of savory corned beef and tangy sauerkraut, complemented by a zesty dipping sauce.
- Eye-Catching Appeal: These crispy egg rolls are fun to make and even more fun to eat, making them an instant party favorite!
- Flexible Serving: Ideal as an appetizer for gatherings, a game-day snack, or even a casual dinner.
- Diet-Friendly Options: Easy to modify for gluten-free diets by using gluten-free wrappers.
Ingredients You’ll Need
- 12 egg roll wrappers: These are the crispy outer layer, providing that crunch. Look for square wrappers in the refrigerated section.
- 24 slices Swiss cheese: This melty layer adds creaminess. You can substitute with provolone if desired.
- 1 lb thinly sliced deli corned beef: The star of the show. Ask for it to be sliced thin for easy rolling and maximum flavor.
- 1 cup Thousand Island dressing: Provides creaminess and tang. You can make your own for a fresher take!
- 2 cups sauerkraut: Be sure to well-drain and squeeze this. The flavor is essential, and excess moisture can make your rolls soggy.
- 1-2 tbsp caraway seeds (optional): These give a lovely depth of flavor. Feel free to omit if you want a milder taste.
- Canola or vegetable oil for frying: These oils have a high smoke point, perfect for achieving the ideal golden crispiness.
- Chopped fresh chives for garnishing: A simple yet elegant touch—fresh herbs brighten the dish beautifully.
How to Make Reuben Egg Rolls
- Prepare the Filling: Start by laying an egg roll wrapper on a flat surface with one of the points facing you in a diamond shape. Place one slice of Swiss cheese in the center, leaving about a 1-inch border around the edges.
- Layer Ingredients: Add 1 portion of corned beef on top of the cheese. Spread ¼ cup of sauerkraut over the beef, then drizzle with about 2 tablespoons of Thousand Island dressing. If you’re using caraway seeds, sprinkle those on top and finish with another slice of Swiss cheese.
- Wrap the Egg Rolls: To seal, brush the edges of the egg roll wrapper with water. Fold the bottom corner tightly over the filling, pushing out any air pockets. Next, fold the left and right corners towards the center, creating an envelope shape. Finally, roll tightly to the top open corner and secure it with more water to help seal any openings. Repeat this process for all the wrappers.
- Fry the Egg Rolls: In a Dutch oven or deep pot, heat about 3 inches of oil to 350°F. Fry the egg rolls in batches for 2-3 minutes, turning occasionally until they are golden brown and heated through. A visual cue is when they reach that stunning golden hue!
- Serve & Enjoy: Garnish your egg rolls with fresh chives and serve immediately with extra Thousand Island dressing on the side for dipping.
- Air Fryer Option: Prepare the egg rolls as mentioned above. Preheat your air fryer to 360°F and spray the basket with cooking spray. Brush the egg rolls with vegetable oil, arrange them in the basket without touching, and cook for 5 minutes. Flip them over, brush with more oil, and cook for an additional 5 minutes until golden brown. Keep them warm in a 200°F oven if cooking in batches.
Storing & Reheating
To store leftover egg rolls, let them cool completely, then place them in an airtight container at room temperature for 1-2 hours or refrigerate for up to 3 days. They can also be frozen for up to 3 months; just wrap them tightly in plastic or aluminum foil. When reheating, the best method is to pop them in an air fryer or oven at 350°F for about 10 minutes to regain their crispiness. Microwaving is possible, but it may result in a softer texture.
Chef’s Helpful Tips
- Ensure that your sauerkraut is well-drained before using to avoid soggy egg rolls.
- If you find your filling too wet, consider adding a little more Swiss cheese for better binding.
- When frying, don’t overcrowd the pot, or they won’t brown evenly—fry a few at a time instead.
- For a crispy finish without frying, ensure your air fryer is preheated properly for even cooking.
- Have your ingredients ready to roll! This makes the assembly go much smoother and faster.
The beauty of Reuben Egg Rolls lies in their versatility. Feel free to experiment and adapt according to your taste preferences. Whether it’s an array of spices, different cheeses, or alternative meats, these savory bites are sure to impress at any gathering!
Recipe FAQs
Can I make Reuben Egg Rolls ahead of time?
Are there vegetarian options for the Reuben Egg Rolls?
How do I know when the egg rolls are done frying?
Can I bake these egg rolls instead of frying?
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Reuben Egg Rolls
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Total Time: 34 minutes
- Yield: 10 servings 1x
- Category: Dinner
- Method: Frying or Air Frying
- Cuisine: American
Description
These Reuben Egg Rolls bring a flavorful twist to a classic favorite. With melted Swiss cheese, savory corned beef, and tangy sauerkraut, they’re a delightful option for a quick dinner or a satisfying snack. Perfectly crispy and served warm with Thousand Island dressing, you’ll enjoy every bite of these easy-to-make treats!
Ingredients
- 12 egg roll wrappers
- 24 slices swiss cheese
- 1 lb thinly sliced deli corned beef divided into 12 equal portions
- 1 cup thousand island dressing plus additional for serving
- 2 cups sauerkraut well drained, squeeze dry
- 1-2 tbsp caraway seeds optional
- canola or vegetable oil for frying
- chopped fresh chives for garnishing
Instructions
- Lay an egg roll wrapper on a flat surface with one point facing you in a diamond shape. Place a slice of Swiss cheese in the middle, keeping a 1-inch border around the sides.
- Layer with one portion of corned beef, then add ¼ cup of sauerkraut and 2 tablespoons of Thousand Island dressing. Top with another slice of Swiss cheese. Sprinkle with caraway seeds if desired.
- Brush the edges of the wrapper with water. Fold the bottom corner over the filling tightly, squeezing out air. Fold the left corner towards the center, then the right corner, making it look like an envelope. Roll towards the top corner to seal tightly. Brush with more water if needed. Repeat with remaining wrappers.
- Heat 3 inches of oil in a Dutch oven or deep pot to 350°F. Fry the egg rolls in batches, cooking for 2-3 minutes until golden brown and heated through, turning as necessary.
- Serve immediately with fresh chives on top and extra Thousand Island dressing for dipping.
- For Air Fryer: Prepare egg rolls following the same steps. Spray the air fryer basket with cooking spray and preheat it to 360°F. Brush oil on all sides of the egg rolls. Arrange a few in the basket without touching and cook for 5 minutes. Flip, brush with oil again, and cook for another 5 minutes until golden brown. Keep warm in a 200°F oven if frying in batches, then serve with Thousand Island dressing.
Notes
Ensure sauerkraut is well drained to avoid sogginess in the egg rolls.
You can substitute Russian dressing for Thousand Island if you prefer a different taste.
For extra crispiness, air fry the rolls and adjust the cooking time depending on your air fryer model.
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 1g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg
