These Reuben Egg Rolls have everything you love about that classic deli sandwich all wrapped up in a crispy egg roll wrapper for an incredibly easy appetizer that everyone will devour!
Ok, I might have an obsession with turning sandwiches into other things. But I didn’t hear anyone complaining when I made those Philly Cheesesteak Egg Rolls, so I figured these Reuben Egg Rolls couldn’t hurt.
OH. MY. GOSH.
I may be biased (Reuben’s are my favorite), but these egg rolls are probably my favorite so far!
I used corned beef inside of the egg roll, but a nice peppery pastrami would also work in there too. I also stuffed some swiss cheese and sauerkraut inside the egg roll, as those are all necessary components to a reuben. I didn’t put any dressing inside the egg rolls, because I felt that being able to dip them would be best. And it was.
Make sure you get a real good seal on the wrappers so that the cheese doesn’t ooze out in the fryer.
When it comes to the egg roll wrappers you’re going to want to make sure it’s for “egg rolls.” Make sure each wrapper comes with a thin coating of flour on it, which will help them in the fryer to become crisp. If they don’t have flour on them, chances are you have a spring roll wrapper, which is NOT an egg roll wrapper.
When you bite into the egg rolls you’re greeted with a mouthful of flavor. The gooey cheese mixed with the vinegary sauerkraut, and the corned beef brings it all together.
When it’s dipped into some thousand island dressing… it’s magical.
If only I could figure out how to make rye bread egg roll wrappers… hmm…
Reuben Egg Rolls
Everything you love about the classic deli sandwich is all wrapped up in these crispy Reuben Egg Rolls!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Category: Appetizer
- 1/3 lb. corned beef or deli pastrami, cut into thin strips
- 5 (1oz) slices Swiss cheese, cut into thin strips
- 2 cups sauerkraut, drained and squeezed dry
- 10 egg roll wrappers
- Thousand Island Dressing for dipping
- Canola Oil for frying
- Heat at least 2 inches of canola oil in a deef fryer (or heavy dutch oven) to 375 degrees F.(see notes for baking option)
- Lay out an egg roll wrapper (so it looks like a diamond) on a clean surface then use your finger to brush all the outside edges of the wrapper with water. Place a few strips of corned beef in the center of the egg roll wrapper, top it with a few strips of swiss cheese and a tablespoon of sauerkraut.
- Fold the bottom corner of the egg roll wrapper up and over the filling, then fold the left and right sides of the wrapper towards the center, and then roll the filling over itself until the egg roll is completely sealed. Repeat with remaining ingredients.
- Fry each egg roll for 3 to 4 minutes until golden brown. Carefully remove from oil and let drain on a paper towel lined plate. Serve warm with a side of dressing for dipping. Enjoy!
I highly recommend frying these egg rolls, but if you prefer to bake them you can. Lightly coat a baking sheet with cooking spray, place egg rolls seam-side down and spray tops with more cooking spray. Bake at 425 degrees F. for 10 to 15 minutes or until lightly browned.
- Serving Size: 10
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