Reuben Egg Rolls

A close-up of a Reuben egg roll cut open, showing melty Swiss cheese, corned beef, and sauerkraut inside the crispy fried shell, with a bowl of dipping sauce beside it.

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Crispy fried egg rolls stuffed with savory corned beef, tangy sauerkraut, and melty Swiss cheese, all the flavors of a classic Reuben in a golden, crunchy shell. Ready in about 25 minutes and served with a creamy Reuben dipping sauce.

Prep Time15

Cook Time10

Total Time20

Course: Appetizer, Dinner

Cuisine: American

Difficulty: Medium

Servings: servings

Author: Haley Herridge

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.

Notes

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