Reuben Egg Rolls
Golden, crispy Reuben Egg Rolls filled with savory corned beef, Swiss cheese, and tangy sauerkraut. Perfect for a quick appetizer, snack, or party treat, served with creamy Thousand Island dressing for dipping.
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.