Reuben Egg Rolls

Instructions:

1. In a large bowl, combine the chopped corned beef, well-drained sauerkraut, Swiss cheese, and ¼ cup of Thousand Island dressing. Mix until evenly combined.
2. Place an egg roll wrapper on a clean surface in a diamond position. Spoon about 2 tablespoons of filling just above the bottom corner.
3. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Moisten the top corner with a little water and press to seal.
4. Repeat the process with remaining wrappers and filling.
5. Heat 2 inches of oil in a deep skillet or saucepan to 350°F (175°C).
6. Fry the egg rolls in batches for 3–4 minutes, turning as needed, until golden brown and crispy.
7. Remove and drain on paper towels.
8. Serve warm with extra Thousand Island dressing for dipping.

Variations :

• Spicy Reuben Rolls: Add a touch of horseradish or hot sauce to the filling for a little kick.
• Baked Version: Brush with oil and bake at 400°F (200°C) for 15–18 minutes, flipping halfway.
• Mini Rolls: Cut wrappers in half to make bite-sized party snacks.
• Keto Swap: Use low-carb wraps and bake instead of frying to keep it lighter.

Tips :

• Squeeze sauerkraut dry to prevent a soggy filling—excess moisture is the enemy of crisp rolls.
• Seal the wrappers well to keep cheese and dressing from leaking during frying.
• Don’t overcrowd the skillet when frying—maintain oil temperature for even browning.
• Serve immediately for maximum crispness, or reheat in an oven or air fryer for best texture.

Reuben Egg Rolls are a crunchy, cheesy celebration of deli flavors—familiar and comforting, yet excitingly new in this playful appetizer form.