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A golden-brown, crispy Reuben egg roll is served on a plate with a side of Russian dressing for dipping.

Ultimate Crispy Reuben Egg Rolls

This brilliant fusion recipe wraps the iconic, tangy flavors of a classic Reuben sandwich—savory corned beef, melted Swiss cheese, sauerkraut, and Russian dressing—inside a shatteringly crisp golden egg roll wrapper. It's the ultimate party snack or game day triumph, offering a perfect combination of crunch and savory delight. Serve with extra dressing for dipping for an unforgettable experience.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12
Course: Appetizer, Snack
Cuisine: American Fusion
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz thinly sliced corned beef, chopped
  • 1 cup sauerkraut, drained and squeezed dry
  • 1/3 cup Russian or Thousand Island dressing, plus more for serving
  • 1 tablespoon finely chopped fresh parsley optional
  • 1/2 teaspoon caraway seeds optional
  • 12-14 egg roll wrappers
  • 1 tablespoon all-purpose flour
  • 2 tablespoons water
  • 4-6 cups high-heat oil canola, vegetable, or peanut
  • Spicy brown mustard or whole grain mustard for serving
  • Coleslaw or green salad for serving optional

Equipment

  • Large mixing bowl
  • Small bowl (for flour paste)
  • Dutch oven or heavy-bottomed pot
  • Deep-fry/candy thermometer
  • Wire rack
  • Baking sheet
  • Parchment paper (for baking option)
  • Tongs or slotted spoon
  • Damp paper towels
  • Sharp knife and cutting board

Method
 

  1. Prepare the filling: In a large bowl, combine the chopped corned beef, well-drained sauerkraut, shredded Swiss cheese, 1/3 cup dressing, optional parsley, and optional caraway seeds. Mix gently but thoroughly.
  2. Set up workstation: Place egg roll wrappers under a damp paper towel to prevent drying. Mix 1 tablespoon flour with 2 tablespoons water in a small bowl to create a paste. Have a clean baking sheet ready.
  3. Fill and roll: Place one wrapper on a clean surface like a diamond. Spoon 2-3 tablespoons of filling just below the center. 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.
  4. Seal tightly: Roll the packet upward tightly toward the remaining top corner. Before the final roll, brush the top corner with the flour-water paste. Finish rolling and press firmly to seal. Place sealed egg roll seam-side down on the baking sheet. Repeat with remaining wrappers.
  5. Heat the oil: In a heavy-bottomed pot, heat 2-3 inches of oil over medium-high heat to 350-375°F (175-190°C). Use a thermometer for accuracy.
  6. Fry: Carefully place 3-4 egg rolls into the hot oil, seam-side down first if possible. Do not overcrowd. Fry for 2-4 minutes, turning occasionally, until uniformly golden brown and crisp.
  7. Drain and serve: Transfer cooked egg rolls to a wire rack set over a baking sheet or a paper towel-lined plate. Let rest for 2-3 minutes before serving hot with extra dressing and mustard for dipping.

Notes

For a lighter version, bake at 400°F (200°C) for 15-20 minutes, flipping halfway, after brushing/spraying with oil. Ensure sauerkraut is very well drained to prevent soggy wrappers and oil splatter. The flour-water paste is crucial for a tight seal. Leftovers can be stored in an airtight container in the fridge for up to 2 days; re-crisp in an air fryer or 375°F oven (not microwave).