Imagine the iconic flavors of a classic Reuben sandwich – that perfect symphony of savory beef, tangy sauerkraut, and creamy Swiss cheese – all wrapped up in a golden, crispy, handheld package. We’re talking about Reuben Egg Rolls, a culinary mashup that takes the beloved New York deli staple and transforms it into an irresistible, crispy fried appetizer. These incredible corned beef egg rolls deliver a punch of salty, thinly sliced beef, the unmistakable pucker of well-drained sauerkraut, and the gooey melt of Swiss cheese, all encased in a shatteringly crisp shell.

Perfect for game day gatherings, an upscale party snack, or as a festive treat among your St. Patrick’s Day appetizers, this recipe is a guaranteed crowd-pleaser. Forget your standard finger foods; these homemade egg rolls are a conversation starter and a true flavor sensation. They’re essentially a fried reuben appetizer, elevated to a whole new level of deliciousness and convenience. Let’s dive into how to create these sensational little bites.

Ingredients for Reuben Egg Rolls

Crafting the perfect batch of Reuben Egg Rolls starts with selecting the right components. Each ingredient plays a vital role in achieving that authentic Reuben flavor within a crispy egg roll shell.

The Wrapper: Choosing the Right Egg Roll Skins

The foundation of any great egg roll is its wrapper. For Reuben Egg Rolls, you’ll want to use standard egg roll skins. These are thicker and more pliable than delicate spring roll wrappers, providing the necessary structure to hold the hearty filling and withstand frying without tearing. Look for them in the refrigerated section of your grocery store, usually near the produce or tofu. A good quality wrapper will crisp up beautifully, giving you that satisfying crunch.

The Meat: Using Deli-Sliced Corned Beef or Leftover Brisket

The star of our show is, of course, the beef. You have a couple of fantastic options here:

Deli-sliced corned beef: This is the easiest route. Ask your deli counter for thinly sliced corned beef. The thinner, the better, as it allows for easier rolling and a more integrated flavor profile in each bite.
Leftover corned beef brisket: If you’ve recently enjoyed a traditional corned beef dinner, this is an excellent opportunity to transform those leftover corned beef recipes into something new and exciting. Simply shred or finely dice the cooked brisket. Ensure it’s tender and moist.

Regardless of your choice, the rich, savory flavor of the corned beef is absolutely essential for authentic Reuben Egg Rolls.

The Cheese: Why Swiss Cheese is the Gold Standard Here

When it comes to the Reuben sandwich, there’s only one cheese that truly fits the bill: Swiss cheese. Its nutty, slightly sweet, and meltable qualities complement the corned beef and sauerkraut perfectly. Whether you use shredded Swiss or thinly sliced pieces, ensure it’s generously included to provide that creamy, gooey factor once cooked. Don’t skimp on the cheese; it’s crucial for balancing the tangy and savory elements.

The Tang: Importance of Draining the Sauerkraut Thoroughly

Sauerkraut provides the signature tang and acidity that cuts through the richness of the beef and cheese. However, moisture is the enemy of a crispy egg roll. It’s paramount to drain your sauerkraut thoroughly. Press out as much liquid as possible using a fine-mesh sieve or by squeezing it in paper towels or a clean kitchen towel. Excess moisture can lead to soggy egg rolls or even cause them to burst during cooking, so this step cannot be overlooked.

Step-by-Step: How to Roll Egg Rolls

The art of rolling egg rolls is simpler than it seems, and with a bit of practice, you’ll be a pro. Proper technique ensures a tightly packed, leak-proof, and evenly cooked Reuben Egg Roll.

Preparation: Chopping Ingredients for an Even Bite
Before you begin, ensure all your filling ingredients are prepped. Finely chop the corned beef, if not already shredded. Roughly chop the thoroughly drained sauerkraut to prevent long strands that can make rolling difficult. If using sliced Swiss, you might want to tear or cut it into smaller, manageable pieces. Mix the corned beef and sauerkraut together in a bowl, ensuring an even distribution.
Assembly: Layering the Filling (Meat, Kraut, Cheese)
Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you (like a diamond). Place about 2-3 tablespoons of the corned beef and sauerkraut mixture in a line, slightly below the center of the wrapper. Leave about an inch of space on either side. Top the meat and kraut with a piece or sprinkle of Swiss cheese. Do not overfill; less is more when you’re starting out.
Folding Technique: The Envelope Method to Prevent Leaks
This is where the magic happens!
- First, take the bottom corner (the one pointing towards you) and fold it up tightly over the filling, tucking it snugly.
- Next, fold in the left and right corners towards the center, creating an “envelope” shape. Press firmly to eliminate air pockets.
- Finally, roll the entire package upwards, away from you, towards the top corner. Keep the roll as tight as possible without tearing the wrapper. A tight roll is key to preventing leaks and ensuring even cooking.
Sealing: Using Water or Egg Wash to Secure the Edges
As you reach the final corner, moisten the tip with a dab of water or a light brushing of egg wash (one egg whisked with a tablespoon of water). This acts as a “glue” to seal the egg roll securely. Press the corner down firmly to ensure it’s sealed. Repeat the process with the remaining wrappers and filling.

Cooking Methods

Once your Reuben Egg Rolls are perfectly rolled, it’s time to cook them to golden, crispy perfection. You have a couple of excellent options, depending on your preference and equipment.

Deep Frying (Best for Crispiness)

Deep frying delivers that undeniably golden-brown, shatteringly crisp exterior that many associate with classic egg rolls.

“For the ultimate crispy Reuben Egg Roll, deep frying at the correct temperature is non-negotiable. It’s the secret to a golden crust and a perfectly cooked interior without excess grease.”

Oil Temperature Tips (350°F-375°F): Use a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil. Heat the oil in a heavy-bottomed pot or deep fryer to between 350°F and 375°F (175°C-190°C). Use a thermometer to monitor the temperature; consistency is key.
How to Avoid Greasy Rolls: Do not overcrowd the pot. Fry only 2-3 egg rolls at a time, depending on the size of your pot, to maintain the oil temperature. If the temperature drops too low, the egg rolls will absorb too much oil and become greasy. Fry for 4-6 minutes, or until deeply golden brown and crispy, turning occasionally. Once cooked, transfer them to a wire rack set over paper towels to drain any excess oil.

Air Fryer Method (Lighter Option)

For a slightly lighter take on these delicious snacks, the air fryer is a fantastic alternative, creating wonderfully crispy air fryer reuben rolls with less oil.

Temperature and Timing Adjustments: Preheat your air fryer to 375°F (190°C).
Brushing with Oil for That Golden Crunch: Lightly brush or spray all sides of each Reuben Egg Roll with a little neutral oil (like olive oil or avocado oil). This helps achieve that desirable golden-brown color and crisp texture. Place the egg rolls in a single layer in the air fryer basket, ensuring they don’t touch.
Cooking: Air fry for 10-15 minutes, flipping halfway through, until they are golden, crispy, and the filling is heated through. Cooking times can vary based on your air fryer model, so keep an eye on them.

The Perfect Dipping Sauces

No Reuben Egg Roll experience is complete without the quintessential dipping sauce. While the egg rolls themselves are packed with flavor, a good sauce elevates every bite.

Thousand Island vs. Russian Dressing: The Differences

These two creamy, tangy dressings are often confused, but they have distinct differences that can change your dipping experience:

Thousand Island Dressing: Typically made with a mayonnaise base, ketchup or chili sauce, and finely chopped sweet pickle relish, olives, and sometimes hard-boiled egg. It’s generally sweeter and fruitier with a pink hue. This is a classic pairing for your thousand island dipping sauce needs.
Russian Dressing: Also mayonnaise-based, but usually spicier and less sweet, incorporating horseradish, Worcestershire sauce, hot sauce, and often chili sauce or ketchup for color. It tends to be richer and darker red.

Both are excellent choices for Reuben Egg Rolls, so pick your favorite or serve both!

Quick Homemade Dressing Recipe Hacks

Don’t have a bottle on hand? Whip up a quick version!

Quick Thousand Island: Combine ½ cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon sweet pickle relish, and a dash of onion powder. Stir well.
Quick Russian Dressing Recipe: Mix ½ cup mayonnaise, 2 tablespoons chili sauce (or ketchup + a dash of hot sauce), 1 tablespoon grated horseradish (prepared, not fresh), and ½ teaspoon Worcestershire sauce. Adjust to taste.

Spicy Mustard Variations

If you prefer a sharper, spicier kick, a good deli-style spicy brown mustard or whole grain mustard can be a fantastic alternative or accompaniment. The bite of the mustard beautifully complements the savory corned beef and tangy sauerkraut, offering a different but equally delicious flavor profile.

Storage and Reheating Tips

Whether you’re making them ahead or enjoying leftovers, knowing how to store and reheat your Reuben Egg Rolls properly is key to maintaining their deliciousness and crisp texture.

How to Freeze Uncooked Rolls for Later

Reuben Egg Rolls are excellent candidates for make-ahead meal prep.

Once rolled and sealed, place the uncooked egg rolls in a single layer on a parchment-lined baking sheet.
Freeze for 1-2 hours, or until solid.
Transfer the frozen, solid egg rolls to a freezer-safe airtight container or freezer bag, separating layers with parchment paper to prevent sticking. They can be stored for up to 2-3 months.
When ready to cook, you can fry or air fry them directly from frozen. Add a few extra minutes to the cooking time until they are golden and heated through. Do not thaw beforehand, as this can make them soggy.

Reheating in the Oven vs. Microwave (Avoiding Sogginess)

Leftover cooked Reuben Egg Rolls are best reheated with methods that restore their crispness, avoiding the dreaded sogginess.

Oven Reheating (Recommended): Preheat your oven or toaster oven to 375°F (190°C). Place the egg rolls on a wire rack set over a baking sheet (this allows air to circulate for maximum crispiness). Heat for 10-15 minutes, or until heated through and re-crisped.
Air Fryer Reheating: Similar to the oven, preheat the air fryer to 350°F (175°C). Place egg rolls in a single layer and air fry for 5-8 minutes, checking for crispiness and internal temperature.
Microwave (Avoid if Possible): While technically possible, the microwave will make your crispy egg rolls soft and chewy, and is not recommended if you value the texture. If you must, microwave for short bursts (30-60 seconds) until just warm, then accept the textural compromise.

Frequently Asked Questions (FAQ)

Can I use pastrami instead of corned beef?

Absolutely! Pastrami is another delicious beef deli meat that works wonderfully in Reuben Egg Rolls. Its smoky, peppery flavor profile will give the egg rolls a slightly different, but equally fantastic, twist. Simply use thinly sliced pastrami in place of the corned beef.

How do I keep the egg rolls from exploding?

Several factors contribute to egg rolls exploding during cooking, and they’re all preventable:

Drain Sauerkraut Thoroughly: Excess moisture turns to steam, which can build pressure.
Don’t Overfill: Too much filling strains the wrapper.
Roll Tightly and Seal Well: A loose or poorly sealed roll is prone to bursting.
Maintain Oil Temperature (for deep frying): If the oil is too hot, the wrapper can cook too quickly and trap steam, causing an explosion. If too cold, they get greasy.

Can I bake these in a standard oven?

Yes, you can bake Reuben Egg Rolls in a standard oven for a lighter alternative to deep frying. Preheat your oven to 400°F (200°C). Lightly brush or spray the rolled egg rolls with oil on all sides. Place them on a baking sheet lined with parchment paper or a non-stick mat. Bake for 20-25 minutes, flipping halfway through, until they are golden brown and crispy. While not as intensely crispy as deep-fried versions, they will still be delicious and satisfyingly crunchy.

Reuben Egg Rolls: Crispy Corned Beef Appetizer Recipe

Crispy Reuben Egg Rolls

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings 12

Ingredients

12 count egg roll wrappers Square wrappers found in the produce section
1 lb corned beef Deli-sliced or cooked brisket, chopped
8 slices Swiss cheese Cut into halves or strips
1 cup sauerkraut Drained and squeezed very dry
1 quart vegetable oil For frying
1 cup Thousand Island dressing For dipping

Instructions

Prepare the filling by chopping the corned beef into small strips and ensuring the sauerkraut is squeezed completely dry of excess liquid.
Lay an egg roll wrapper flat with a corner pointing toward you (diamond shape). Place half a slice of Swiss cheese in the center.
Top the cheese with a generous portion of corned beef and about a tablespoon of sauerkraut.
Fold the bottom corner up over the filling, tucking it tight. Fold in the left and right corners.
Roll the wrapper tightly away from you. Moisten the top corner with a little water to seal the roll shut.
Heat the vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
Fry the egg rolls in batches of 3-4 for about 3-5 minutes, turning occasionally, until golden brown and crispy.
Remove from oil and drain on a wire rack or paper towels.
Serve immediately with Thousand Island dressing on the side.

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