These Reuben Egg Rolls turn the beloved deli classic into a crispy, handheld delight.
Packed with protein-rich corned beef, fiber-filled sauerkraut, and gooey Swiss cheese, they offer a satisfying balance of flavors and textures.
Quick to prepare and perfect for everyday meals or snacks, these golden egg rolls are a versatile, crowd-pleasing option that combines hearty ingredients with the convenience of easy frying or baking.
Reuben Egg Rolls
Equipment
- 1 Deep fryer or heavy Dutch oven (for frying)
- 1 baking sheet (if baking)
- Cooking spray (for baking)
- 1 Pastry brush or finger (for sealing wrappers)
- Paper towels for draining
- 1 Knife (for slicing ingredients)
Ingredients
- 1/3 lb corned beef or deli pastrami thinly sliced
- 5 slices Swiss cheese 1 oz each, cut into strips
- 2 cups sauerkraut drained and squeezed dry
- 10 egg roll wrappers
- Thousand Island dressing for dipping
- Canola oil for frying
Instructions
- Prepare the Oil: Pour at least 2 inches of canola oil into a deep fryer or a heavy Dutch oven. Heat the oil over medium-high heat until it reaches 375°F (190°C). Using a thermometer helps ensure even frying and prevents the rolls from absorbing too much oil. If you prefer baking, preheat the oven to 425°F (220°C) and lightly grease a baking sheet with cooking spray.
- Assemble the Egg Rolls: Lay an egg roll wrapper flat on a clean surface, positioning it like a diamond. Lightly moisten the edges with water using your finger or a brush—this helps seal the roll. Place a few thin strips of corned beef in the center, add a layer of Swiss cheese, and top with about one tablespoon of well-drained sauerkraut.
- Roll the Egg Rolls: Fold the bottom corner of the wrapper over the filling, then fold in the left and right sides toward the center. Roll the wrapper tightly over the filling until it is fully sealed. Repeat this process with the remaining ingredients. Ensuring the rolls are sealed properly prevents cheese and sauerkraut from leaking during cooking.
- Fry Until Golden: Carefully place the egg rolls in the hot oil, a few at a time to avoid crowding. Fry for 3–4 minutes, turning occasionally, until the rolls are evenly golden and crisp. Use a slotted spoon to remove them from the oil and drain on a paper towel-lined plate.
- Bake Option (Optional): If baking, arrange the rolls seam-side down on a greased baking sheet. Lightly spray the tops with cooking spray for extra crispness. Bake for 10–15 minutes, turning halfway through, until golden brown.
- Serve and Enjoy: Serve the Reuben Egg Rolls warm with a side of creamy Thousand Island dressing for dipping. These rolls are best enjoyed fresh, while the cheese is melty and the wrapper is perfectly crisp.
Notes
- Ensure sauerkraut is thoroughly drained and squeezed dry to prevent soggy egg rolls.
- Use thinly sliced corned beef or pastrami for even cooking and easy rolling.
- Brush the edges of the wrapper with water for a secure seal to avoid leaks during frying.
- Fry in batches to maintain oil temperature and achieve a consistent golden crisp.
- For a lighter version, baking the rolls with a light spray of cooking oil yields a crisp exterior with less fat.
- Serve immediately after cooking for the best texture and flavor.
Chef’s Secrets: Insider Cooking Tips
To achieve the perfect Reuben Egg Rolls, attention to detail is key.
Start by preparing the filling in uniform strips; this ensures each bite has a balanced mix of meat, cheese, and sauerkraut.
When sealing the rolls, keep them tight but not overly stuffed to prevent splitting during frying.
Maintaining the oil temperature at 375°F is crucial; too hot can burn the wrapper, too cool can make it greasy.
For extra flavor, lightly sauté the sauerkraut with a pinch of black pepper before assembling—this enhances its tangy complexity and keeps the rolls from being watery.
Serving Suggestions: Perfect Pairing Ideas
Reuben Egg Rolls are versatile and make an impressive appetizer or snack.
Serve them with a small bowl of creamy Thousand Island dressing for dipping, or try a tangy mustard aioli for a modern twist.
Pair them with a crisp pickle or a small side salad to balance richness with freshness.
These rolls also work well at parties or game days, as they can be arranged on a platter and dipped individually.
Warm, golden rolls paired with a chilled light beer or sparkling water make for a satisfying, well-rounded snack experience.
Storage Tips: Keep Rolls Fresh Longer
If you have leftovers, allow the egg rolls to cool completely before storing.
Place them in an airtight container and refrigerate for up to 3 days.
To reheat, bake in a preheated 375°F oven for 5–8 minutes or air-fry for 3–5 minutes to restore crispness.
Avoid microwaving, as it can make the wrapper soft and chewy.
For freezing, wrap each roll individually in parchment paper, place in a freezer-safe bag, and store for up to 1 month.
Reheat directly from frozen in a hot oven for best results.
Frequently Asked Questions
1. Can I use different meats?
Yes, while traditional Reuben Egg Rolls use corned beef or pastrami, you can substitute cooked turkey or roast beef for a milder flavor.
Just ensure the meat is thinly sliced to roll easily.
2. Can these be made ahead of time?
Absolutely. Assemble the rolls and store them in the fridge un-fried for up to 24 hours.
Fry or bake just before serving to maintain crispness.
3. Is there a healthier cooking option?
Yes, baking the rolls with a light spray of cooking oil is a lower-fat alternative to deep frying.
Air frying also works well, producing a crisp exterior with less oil.
4. How do I prevent soggy egg rolls?
The key is draining the sauerkraut thoroughly and avoiding overfilling the wrapper.
Also, maintain the oil at the correct temperature to cook quickly and evenly.
5. Can I use store-bought Thousand Island dressing?
Certainly. Store-bought dressing works perfectly, but for a fresher taste, you can mix mayonnaise, ketchup, and a dash of pickle juice to create a quick homemade version.
