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Golden-brown Crispy Reuben Egg Rolls with melted Swiss cheese and sauerkraut.

Crispy Reuben Egg Rolls

This recipe transforms the classic Reuben sandwich into a shareable, irresistible appetizer. A crispy, golden egg roll wrapper encases a savory filling of corned beef, Swiss cheese, sauerkraut, and Russian dressing, creating a perfect contrast of textures and flavors. They are surprisingly simple to make and guaranteed to be a hit at any gathering.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 12
Course: Appetizer, Snack
Cuisine: American, Fusion
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz corned beef, finely chopped
  • 1 cup sauerkraut, very well-drained and squeezed dry
  • 4 oz Swiss cheese, shredded
  • 1/4 cup Russian or Thousand Island dressing, plus more for serving
  • 1 tsp caraway seeds, toasted
  • Neutral oil like avocado or vegetable), for frying (enough for 1-2 inches in pot
  • Water, for sealing wrappers
  • Salt and black pepper, to taste optional

Equipment

  • Large mixing bowl
  • Clean work surface
  • Small bowl (for water)
  • Paper towels
  • Heavy-bottomed pot, Dutch oven, or deep skillet
  • Cooking thermometer
  • Tongs
  • Wire rack
  • Baking sheet

Method
 

  1. Prepare the filling: In a large bowl, combine the chopped corned beef, drained sauerkraut, shredded Swiss cheese, 1/4 cup Russian dressing, and toasted caraway seeds. Mix gently until evenly combined. Taste and adjust seasoning if needed.
  2. Set up wrapping station: Lay an egg roll wrapper on a clean surface in a diamond orientation. Place about 2 tablespoons of filling just below the center. Moisten all four edges of the wrapper with water.
  3. Wrap the egg roll: Fold the bottom corner up and over the filling, tucking it snugly. Fold the left and right corners inward toward the center to form an envelope shape.
  4. Seal the egg roll: Roll the package tightly upward toward the remaining top corner. Press firmly to seal the final edge. Place on a plate and cover with a damp paper towel. Repeat with remaining wrappers and filling.
  5. Heat the oil: In a heavy pot, heat 1-2 inches of oil to 350°F (175°C).
  6. Fry the egg rolls: Carefully add 3-4 egg rolls at a time to the hot oil, avoiding crowding. Fry for 2-3 minutes per side, turning with tongs, until uniformly deep golden brown and crisp.
  7. Drain and serve: Transfer the cooked egg rolls to a wire rack set over a baking sheet to drain and stay crisp. Let cool for 1-2 minutes, then serve immediately with extra Russian dressing for dipping.

Notes

For a baked option, brush egg rolls generously with oil and bake at 400°F (200°C) for 18-22 minutes, flipping halfway, until golden. Ensure sauerkraut is squeezed very dry to prevent soggy wrappers. Maintain oil temperature for best results. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in an air fryer or oven to restore crispness. Variations include adding pickled jalapeños, using pastrami, or rolling fried egg rolls in Everything Bagel seasoning.