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…
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Reuben Egg Rolls
- 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!
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MMMMMMM, I love rye bread, too. What if you sprinkled some rye seeds in there? I think I’ll try it when I make these. Cannot wait! Thanks!
That’s a great idea! Hope you enjoy it!
Do these keep well if you roll them the day before and refrigerate overnight? If not, how soon before frying can you roll them?
It would be fine to roll them the day before, however, when refrigerating them be sure to keep them separated by waxed or parchment paper. The skins will stick to each other if not separated. Hope this helps!
Fantastic! So easy! Just made a batch to see if they are as easy and yummy as everyone stated. My boyfriend thought I had bought them from Trader Joes because they were that good he said. hahaha. Thank you for such a great recipe and your photo of them is really awesome. I am making them for a St paddy’s day party this Saturday and I can’t wait to share them and this recipe with friends and family.
Awesome! I’m so glad you guys loved them!
Do these need to be made fresh or can I freeze or refrigerate them
You can freeze them!
I make these. Omg! Delicious
Made these for a St. Patty’s day family gathering and they went really fast. Everyone wanted more, even the kids loved them. Made half with corned beef and half with turkey to make Rachel’s. Both were amazing! Thank you!
Made these for a St. Patty’s day family gathering and they went really fast, everyone wanted more even the kids loved them. Did half with corned beef and half with turkey to make Rachel’s. Amazing recipe!! Thank you!
Can’t wait ti try. My favorite sandwich.
Hope you enjoy it! 🙂
I wonder if you took really fresh rye bread, cut off the crust & rolled or smashed them thin & used them as a wrapper how it would be?
I made these a couple weeks and they were delicious. Egg rolls are so versatile. I also really like your photos! The background looks so neat and perfect view of the yummy reuben egg roll. I just pizza egg rolls tonight!
Made these tonight! Yum!!!!!
Everything on your site looks delish
Alexis @ Upside Down Pear
These look super delicious! I can picture these going like crazy at game day party. There’s just something about a Reuben than makes it irresistible!
For that rye bread taste, maybe you could try putting a few caraway seeds in to each egg roll.
Brilliant idea!! That would totally give it the perfect rye bread taste! 🙂