Reuben Egg Rolls bring a deli favorite to a crispy, craveable new format. Inspired by the classic Reuben sandwich, these rolls are stuffed with savory corned beef, tangy sauerkraut, and creamy Swiss cheese—all tightly wrapped in a crunchy egg roll shell. Perfect as a snack, appetizer, or game-day treat, they offer all the rich flavor of a sandwich in a portable, golden-brown package.
This recipe captures the essential character of a Reuben but turns it into something fresh and fun. The Thousand Island dressing adds a creamy tang that ties the filling together and also makes the perfect dipping sauce on the side. With each bite, you get a crisp shell, gooey melted cheese, and the bold flavors of the sandwich you love.
Whether you’re repurposing leftover corned beef or planning a themed menu, these egg rolls are sure to be a hit. The key to success lies in the details: well-drained sauerkraut, tightly rolled wrappers, and hot oil at the right temperature ensure each egg roll fries up crisp and flavorful.
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They can also be baked for a lighter version, making them versatile for different dietary needs or prep preferences. Easy to assemble and even easier to devour, Reuben Egg Rolls are a clever way to serve a beloved classic in snackable form.
Servings and timing:
Yield: Makes 10–12 egg rolls
Total Time: 35 minutes
Ingredients :
- 1 cup chopped cooked corned beef
- 1 cup sauerkraut, drained and squeezed dry
- 1 cup shredded Swiss cheese
- ¼ cup Thousand Island dressing, plus more for dipping
- 10 to 12 egg roll wrappers
- Vegetable oil, for frying
Instructions:
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