Crispy Reuben Egg Rolls with Thousand Island Dipping Sauce
If you love the classic flavors of a Reuben sandwich—savory corned beef, tangy sauerkraut, and melty Swiss cheese wrapped in a perfectly toasted rye bread—then these Reuben Egg Rolls are about to become your new obsession. This creative twist transforms the iconic deli sandwich into a crispy, golden appetizer that’s perfect for game days, parties, or even a fun weeknight treat. By wrapping the traditional Reuben ingredients in egg roll wrappers and frying them to perfection, you get a handheld bite that’s crunchy on the outside and bursting with savory, cheesy goodness on the inside. Paired with a creamy Thousand Island dressing for dipping, these egg rolls are guaranteed to impress your guests and satisfy your cravings.
This recipe is surprisingly simple to make, requiring just a handful of ingredients and a few easy steps. Whether you’re a seasoned cook or a kitchen newbie, you’ll find these egg rolls fun to assemble and even more fun to eat. Let’s dive into this delicious fusion of deli classics and crispy appetizers!
Ingredients
To make these irresistible Reuben egg rolls, you’ll need the following ingredients, which capture the essence of a Reuben sandwich in every bite:
- 2 cups vegetable oil (or enough for frying, depending on your skillet size; canola or peanut oil also works well for a neutral flavor and high smoke point).
- ½ cup sauerkraut, drained well to remove excess liquid (look for high-quality, refrigerated sauerkraut for the best flavor).
- 6 ounces corned beef, thinly sliced or chopped (deli-style corned beef works perfectly, or use leftover homemade corned beef for a personal touch).
- 6 slices Swiss cheese, diced or shredded (about 1 cup; choose a creamy, meltable Swiss for authentic Reuben flavor).
- 12 egg roll wrappers (available in the refrigerated section of most grocery stores, typically near the produce or tofu).
- 1 tablespoon water, for sealing the egg roll wrappers.
- Optional: Thousand Island dressing, for serving (store-bought or homemade; see our bonus recipe below for a quick homemade version).
- Optional seasonings: A pinch of caraway seeds or black pepper mixed into the filling to mimic the rye bread flavor of a traditional Reuben.
Yields: 12 egg rolls
Preparation Time: 20 minutes
Cooking Time: 10-15 minutes
Total Time: 30-35 minutes
Servings: 12 egg rolls (perfect for 4-6 people as an appetizer)
Instructions
These Reuben egg rolls come together quickly with just a few steps, making them ideal for entertaining or a fun cooking project. Follow these detailed instructions for crispy, golden results:
- Prep the Filling: Start by draining the sauerkraut thoroughly to remove excess liquid, which prevents soggy egg rolls. Place the sauerkraut in a colander and press down firmly with a spatula or the back of a spoon. You can also pat it dry with paper towels for extra insurance. Next, finely dice the corned beef and Swiss cheese into small pieces (about ¼-inch cubes) to ensure even distribution in the egg rolls. In a large mixing bowl, gently toss the drained sauerkraut, diced corned beef, and Swiss cheese until well combined. If you’re adding a pinch of caraway seeds or black pepper for extra flavor, mix them in now.
- Heat the Oil: Pour the vegetable oil into a large, deep skillet or Dutch oven, ensuring it’s at least 1-2 inches deep for frying. Heat the oil over medium heat until it reaches 375°F (use a deep-fry thermometer for accuracy, or test by dropping a small piece of wrapper into the oil—it should sizzle immediately). If you don’t have a thermometer, maintain a steady medium heat to avoid burning the egg rolls.
- Assemble the Egg Rolls: Lay one egg roll wrapper on a clean, dry work surface with one corner pointing toward you (like a diamond shape). Dip your finger or a small brush into the tablespoon of water and lightly moisten the edges of the wrapper to help it seal. Spoon about 2 tablespoons of the corned beef mixture into the center of the wrapper, spreading it slightly into a horizontal line. Fold the bottom corner of the wrapper over the filling, tucking it snugly. Fold in the two side corners to enclose the filling, then roll the wrapper tightly toward the top corner to seal. Press gently to ensure a secure seal. Repeat with the remaining wrappers and filling, placing the assembled egg rolls on a plate and covering them with a damp paper towel to prevent drying out.
- Fry the Egg Rolls: Working in batches to avoid overcrowding, carefully add 3-4 egg rolls to the hot oil. Fry for 1-2 minutes per side, or until they turn golden brown and crispy, using tongs to gently turn them. Keep an eye on the oil temperature to maintain consistency—too hot, and the wrappers will burn; too cool, and the egg rolls will absorb excess oil. Once cooked, remove the egg rolls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Serve and Enjoy: Serve the Reuben egg rolls immediately while they’re hot and crispy, accompanied by a bowl of Thousand Island dressing for dipping. For an extra touch, garnish the plate with a sprinkle of chopped parsley or a few caraway seeds to nod to the rye bread flavor. These egg rolls are perfect as an appetizer, party snack, or even a fun main dish paired with a side salad or fries.
Bonus: Quick Homemade Thousand Island Dressing
For a fresh, tangy dipping sauce, whip up this easy Thousand Island dressing in just 5 minutes:
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon white vinegar
- Pinch of salt and pepper
Whisk all ingredients together in a small bowl until smooth. Adjust seasoning to taste and refrigerate until ready to serve. This homemade version adds a bright, creamy complement to the crispy egg rolls.
Tips for Success
- Avoid Soggy Egg Rolls: Thoroughly draining the sauerkraut is key to preventing excess moisture, which can make the wrappers soggy or cause them to burst during frying. If your sauerkraut is particularly wet, let it sit in the colander for a few extra minutes.
- Alternative Cooking Methods: If you prefer a lighter option, try baking the egg rolls. Preheat your oven to 400°F, brush the egg rolls lightly with oil, and place them on a parchment-lined baking sheet. Bake for 12-15 minutes, flipping halfway, until golden and crispy. You can also use an air fryer at 375°F for 8-10 minutes, shaking the basket halfway through.
- Make Ahead: Assemble the egg rolls up to a day in advance and store them in the refrigerator, covered with a damp paper towel and plastic wrap. Fry just before serving for the best texture.
- Storage and Reheating: Store leftover fried egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven or air fryer for 5-7 minutes to restore crispiness (microwaving will make them soggy). Uncooked assembled egg rolls can be frozen for up to 2 months; fry from frozen, adding an extra minute or two to the cooking time.
- Customize the Filling: Feel free to experiment by adding a tablespoon of chopped pickles or a dash of mustard to the filling for an extra zing. For a vegetarian version, swap the corned beef for diced mushrooms or a plant-based deli meat alternative.
Why You’ll Love This Recipe
These Reuben egg rolls combine the best of both worlds: the nostalgic, deli-inspired flavors of a Reuben sandwich and the satisfying crunch of a perfectly fried egg roll. They’re a fun, shareable appetizer that’s sure to be a hit at any gathering, from casual game nights to festive holiday parties. The recipe is versatile, allowing you to fry, bake, or air-fry the egg rolls based on your preferences, and the ingredients are easy to find at any grocery store. Plus, the hands-on assembly process is a great activity for getting friends or family involved in the kitchen.
Whether you’re a Reuben sandwich purist or just love trying creative new recipes, these egg rolls deliver big on flavor and texture. Pair them with a cold beer, a tangy pickle spear, or a simple green salad for a complete experience that’s as delicious as it is memorable.
Serving Suggestions
These Reuben egg rolls shine as a standalone appetizer, but you can round out the meal with these complementary sides:
- Coleslaw: A crunchy, tangy coleslaw echoes the flavors of the sauerkraut and dressing.
- Potato Chips or Fries: Keep it casual with a side of crispy chips or seasoned fries.
- Pickle Platter: Serve with a variety of pickles for a deli-inspired spread.
- Green Salad: A light salad with a mustard vinaigrette balances the richness of the egg rolls.
Nutritional Information (Approximate per Egg Roll)
- Calories: 180-220 kcal (varies based on frying method and portion size)
- Protein: 8-10g
- Fat: 10-12g
- Carbohydrates: 15-18g
Note: Nutritional values are estimates and will vary based on specific ingredients, frying method, and portion sizes. For precise values, calculate using your specific brands and quantities.
