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Reuben Egg Rolls

These crispy Reuben Egg Rolls are packed with corned beef, Swiss cheese, and sauerkraut, offering a delicious twist on the classic deli sandwich.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American, Irish
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 pieces egg roll wrappers
  • 1 pound deli corned beef, finely diced Deli-sliced works perfectly.
  • 1.5 cups shredded Swiss cheese Freshly grated from a block is better.
  • 1 cup sauerkraut, drained and squeezed dry Squeeze to remove excess liquid.
  • 3 tablespoons Thousand Island dressing, plus more for dipping
  • 1 whole egg white, lightly whisked Used for sealing the egg rolls.
  • Vegetable or canola oil, for frying Use a neutral oil with a high smoke point.

Method
 

Preparation
  1. Whisk the egg white in a small bowl and set aside for sealing the egg rolls.
  2. Dice the corned beef into small, fine pieces.
  3. Squeeze the sauerkraut firmly to remove excess liquid.
  4. Grate the Swiss cheese if using block cheese.
Filling and Frying
  1. In a large mixing bowl, combine the diced corned beef, shredded Swiss cheese, drained sauerkraut, and Thousand Island dressing. Stir until evenly combined.
  2. Heat oil in a deep pot to 350°F (175°C).
  3. Lay an egg roll wrapper in a diamond shape, spoon about 2 tablespoons of filling onto the center, and fold the bottom corner over the filling.
  4. Seal the edges with the whisked egg white and roll the wrapper tightly to close.
  5. Fry egg rolls in batches for 4-5 minutes until golden brown, turning halfway through.
  6. Transfer fried egg rolls to a paper-towel-lined plate to drain excess oil.
Serving
  1. Serve warm with Thousand Island dressing for dipping.

Notes

These egg rolls are freezer-friendly and can be prepared ahead of time. Reheat leftovers in an air fryer for best results.