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
Yield:10 servings 1x
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.