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Get ready to fall in love with your new favorite appetizer. These Reuben egg rolls take everything you already love about a classic deli Reuben—savory corned beef, tangy sauerkraut, and melty Swiss cheese—and wrap it up in a crispy, golden shell. You’ll crisp the corned beef first for extra flavor, roll everything up tight, then fry until each egg roll is shatteringly crunchy on the outside and warm and cheesy on the inside. They come together in about 25 minutes, and they’re perfect for game day, parties, or just a fun dinner at home. Serve them hot with the creamy Reuben dipping sauce, and don’t be surprised when they disappear before you’ve finished your first one.
What Makes These Reuben Egg Rolls Different
If you’ve had a plain Reuben egg roll before, you know the filling can end up a little soggy or one-note. Two things fix that here. First, you’ll crisp the corned beef in a skillet before it ever touches the wrapper, which builds a deeper, savory flavor instead of just warming it through. Second, you’ll squeeze the sauerkraut dry, really dry, because excess moisture is the number one thing standing between you and a crispy shell.
I love recipes that take a dish everyone already knows and give it a new format. A Reuben sandwich is a diner classic, but standing at the stove making sandwich after sandwich for a crowd isn’t exactly fun. Wrapping everything into an egg roll solved that problem, and honestly, it made the whole thing better. The wrapper fries up crackly and golden, the filling stays warm and gooey, and the sauce ties it all together with just the right amount of tang.
People see “egg rolls” on a menu or platter and get curious right away. Then they take a bite, taste the familiar Reuben flavor in an unexpected shape, and start asking for the recipe. That mix of familiar and surprising is exactly what makes this one worth making.
Reuben Egg Rolls Success Tips
- Crisp the corned beef before mixing it into the filling. Cooking it in the skillet for a few minutes until the edges turn lightly crispy adds real depth of flavor. Skip this step and the filling tastes flat.
- Squeeze the sauerkraut bone dry. I wrap mine in a clean kitchen towel and squeeze hard. Excess moisture is the enemy of a crispy egg roll wrapper, and this one step makes the biggest difference in how crunchy your finished egg rolls turn out.
- Make the sauce ahead if you can. The mayo, ketchup, relish, and Dijon mixture actually tastes better after a few hours in the fridge, once the flavors have had time to blend.
Reuben Egg Rolls
Ingredients
For the Egg Rolls
- 2 egg roll wrappers
- ¾ lb. corned beef chopped
- 6 slices swiss cheese chopped
- ½ cup sauerkraut drained very well
- 1 egg beaten for sealing the egg roll wrapper
- oil for frying
For the Sauce
- ½ cup mayo
- 2 tbsp ketchup
- 1 tbsp relish
- 1 tsp dijon mustard
- pinch of paprika
- black pepper to taste
Instructions
- Heat a large skillet over medium heat. Add the chopped corned beef and cook for 4–5 minutes, stirring occasionally, until warmed through and lightly crispy around the edges. Remove from heat and let cool slightly.¾ lb. corned beef
- In a large bowl, combine the crispy corned beef, chopped Swiss cheese, and well-drained sauerkraut. Mix until evenly combined.6 slices swiss cheese, ½ cup sauerkraut
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2–3 tablespoons of filling into the center.2 egg roll wrappers
- Fold the bottom corner over the filling, then fold in the two side corners. Roll tightly toward the top corner. Brush the top corner with beaten egg and press to seal. Repeat with the remaining wrappers and filling.1 egg
- Heat 2–3 inches of oil in a heavy-bottomed pot or deep skillet to 350°F.oil for frying
- Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy on all sides. Do not overcrowd the pan.
- Transfer to a paper towel-lined plate or wire rack to drain.
- To make the Reuben sauce, whisk together the mayonnaise, ketchup, relish, Dijon mustard, paprika, and black pepper in a small bowl until smooth.½ cup mayo, 2 tbsp ketchup, 1 tbsp relish, 1 tsp dijon mustard, pinch of paprika, black pepper
- Serve the hot egg rolls with the creamy Reuben sauce for dipping.
Becky’s Tips
- Crisp the corned beef before mixing it in. It builds more flavor than just warming it through.
- Squeeze the sauerkraut dry in a clean kitchen towel. This is the top cause of soggy egg rolls.
- Deli corned beef, sliced thick and chopped at home, saves time and works just as well.
- These run high in sodium. For less, use lower-sodium corned beef or rinse the sauerkraut before draining and squeezing.
- Press firmly to seal the egg rolls, or they can pop open in the fryer.
- Keep the oil steady at 350°F and don’t overcrowd the pot, or the wrappers won’t crisp evenly.
- The sauce tastes better after a few hours in the fridge, so make it ahead.
- Reheat in the air fryer or oven, not the microwave, to keep the wrapper crispy.
- The filling holds for 1-2 days, and the egg rolls can be rolled hours ahead and kept covered until frying.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Reuben Egg Rolls Step by Step
Gather all the ingredients together.
Crisp the corned beef: Heat a large skillet over medium heat. Add ¾ lb. chopped corned beef and cook for 4-5 minutes, stirring occasionally, until it’s warmed through and lightly crispy around the edges. Remove from heat and let it cool slightly.
Mix the filling: In a large bowl, combine the crispy corned beef, 6 slices chopped Swiss cheese, and ½ cup well-drained sauerkraut. Mix until everything is evenly distributed.
Fill the wrappers: Lay one of your 12 egg roll wrappers on a clean surface with one corner pointing toward you, like a diamond. Spoon 2-3 tbsp of filling into the center.
Fold: Fold the bottom corner over the filling, then fold in the two side corners, just like folding a burrito.
Roll and seal: Roll tightly toward the top corner. Brush the top corner with 1 beaten egg and press to seal. Repeat with the remaining wrappers and filling.
Fry in batches: Heat 2-3 inches of oil in a heavy-bottomed pot or deep skillet to 350°F. Use a thermometer if you have one, since oil that’s too cool will make the wrappers greasy instead of crispy. Fry the egg rolls for 3-4 minutes, turning occasionally, until they’re golden brown and crispy on all sides. Don’t overcrowd the pan, or the oil temperature will drop, and the wrappers won’t crisp up properly. Transfer the finished egg rolls to a paper towel-lined plate or a wire rack to drain any excess oil.
Make the sauce: In a small bowl, whisk together ½ cup mayonnaise, 2 tbsp ketchup, 1 tbsp relish, 1 tsp Dijon mustard, a pinch of paprika, and black pepper to taste until smooth.
Serve: Serve the egg rolls hot with the creamy Reuben sauce on the side for dipping.
Storage & Freezing Instructions
Store leftover egg rolls in an airtight container in the fridge for up to 3 days.
Freezer
You can freeze the assembled, unfried egg rolls on a baking sheet until solid, then transfer them to a freezer bag for up to 2 months. Fry straight from frozen, adding an extra minute or two to the cook time.
Reheating
Skip the microwave. It turns the crispy wrapper soft and chewy, which takes away everything that makes these fun to eat. Instead, reheat leftovers in the air fryer or oven at 375°F for about 5-8 minutes, until they’re hot and crispy again.
Make Ahead
The filling can be made 1-2 days in advance and kept in the fridge. You can even roll the egg rolls several hours ahead of time and keep them covered in the refrigerator until you’re ready to fry. This makes hosting so much easier, since all that’s left to do is fry and serve.
Serving Suggestions
I like to keep the rest of the spread simple since these egg rolls tend to steal the show. For a game day table, set them out alongside trashed wings, which have that same crispy, hands-on appeal, and baked cheeseburger sliders for something heartier, with plenty of cold drinks nearby.
For a party platter, pile the egg rolls up with a bowl of extra Reuben sauce in the center. People always come back for seconds, so don’t be shy with the sauce. If you want to turn them into more of a meal, add a crunchy pickle spear and creamy coleslaw on the side, since its tang plays off the sauerkraut the same way it would on a classic deli plate. It gives you all the flavors of a classic Reuben lunch, just in a more fun, shareable format.
More Party Appetizers to Try
- Cheeseburger Egg Rolls: Same crispy wrapper technique as this Reuben version, but with a cheeseburger twist inside. A great one to serve alongside these if you want two flavors on the platter.
- Toasted Ravioli: Another fried, dippable appetizer that disappears fast at parties. It pairs well here since guests can go back and forth between two crispy, saucy bites.
- Fried Mac and Cheese Balls: If you love the melty cheese pull in these egg rolls, this one leans even further into gooey, crispy comfort food.
- Bacon Cheese Fries with Ranch: A heartier, shareable side that rounds out a game day spread the same way the egg rolls do, with plenty of cheese and crunch.
