If you’re craving a new way to enjoy the bold, tangy flavors of a classic deli favorite, you simply must try Reuben Egg Rolls: A Crispy Twist on a Classic Recipe. This dish takes the iconic Reuben sandwich—packed with corned beef, Swiss cheese, and sauerkraut—and wraps it all up in a golden, crunchy egg roll shell. The result is a heavenly combo of textures and tastes that’s perfect for parties, appetizers, or just a cozy night in. Each bite offers that nostalgic savoriness you love, with an irresistible crispiness that will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of making Reuben Egg Rolls: A Crispy Twist on a Classic Recipe lies in its simplicity. Every ingredient plays a crucial role, from the tangy sauerkraut adding zing, to the melty Swiss cheese weaving its creamy magic, and the savory corned beef bringing hearty goodness. Plus, an egg roll wrapper turns it all into a crunchy delight that’s simply unforgettable.
- 1/3 lb. corned beef or deli pastrami: Thin strips packed with flavorful, tender meat to fill your egg rolls.
- 5 slices Swiss cheese (1 oz each): Cut into thin strips, this cheese melts perfectly, adding smooth richness.
- 2 cups sauerkraut, drained and squeezed dry: Offers tang and moisture balance without sogginess.
- 10 egg roll wrappers: Crispy, golden shells that hold everything together with a satisfying crunch.
- Thousand Island dressing for dipping: Classic, creamy condiment that complements the salty and tangy flavors beautifully.
- Canola oil for frying: A neutral oil ideal for deep frying to achieve that perfect, golden crust.
How to Make Reuben Egg Rolls: A Crispy Twist on a Classic Recipe
Step 1: Prepare the Oil
First things first, heat at least 2 inches of canola oil in a deep fryer or a heavy Dutch oven to 375°F (190°C). The temperature is key here—it ensures your egg rolls crisp up quickly without absorbing too much oil, delivering a perfectly golden exterior every time.
Step 2: Lay Out and Moisten the Wrappers
Next, lay out one egg roll wrapper on a clean, flat surface so it resembles a diamond shape. Brush all the outside edges lightly with water to help the wrapper seal tightly when you roll it up. This step keeps your egg rolls intact as they cook, so don’t skip it!
Step 3: Add the Filling
Place a few thin strips of corned beef right in the center of the wrapper. Layer on Swiss cheese strips for creamy meltiness, and top with roughly a tablespoon of the drained sauerkraut. This combination is what gives the egg rolls that authentic Reuben flavor inside every bite.
Step 4: Roll and Seal
Here comes the fun part! Fold the bottom corner of the wrapper up over your filling, then fold in the left and right corners towards the center. Finally, roll the filling over itself tightly until your egg roll is completely sealed. Repeat this with the rest of the ingredients to prepare all your egg rolls.
Step 5: Fry Until Golden Brown
Carefully drop each egg roll into the hot oil. Fry for about 3 to 4 minutes until they turn a beautiful golden brown. Use a slotted spoon to remove them and place them on paper towels—this helps soak up any excess oil so your egg rolls stay crisp.
Step 6: Serve Warm with Dipping Sauce
The finishing touch is serving these tasty rolls warm with a side of Thousand Island dressing. The creamy, tangy dressing pairs perfectly with the savory fillings and crunchy wrapper, offering a classic taste combination that’s truly addictive.
How to Serve Reuben Egg Rolls: A Crispy Twist on a Classic Recipe
Garnishes
A simple sprinkle of freshly chopped parsley or some caraway seeds can elevate your presentation and add a fresh burst of flavor. Another fun idea is to add a light dusting of cracked black pepper on the dipping sauce to complement the tangy Notes in the egg rolls.
Side Dishes
Reuben Egg Rolls are perfect alongside crisp, refreshing sides like a crunchy coleslaw or a simple green salad with lemon vinaigrette. For something heartier, pair them with baked dill potato chips or even roasted vegetables, which balance out the richness of the egg rolls beautifully.
Creative Ways to Present
For a party or gathering, serve your Reuben Egg Rolls stacked on a rustic platter with small bowls of Thousand Island and spicy mustard dips. You can also slice the egg rolls in half diagonally to showcase their colorful fillings—making them irresistible finger foods perfect for sharing.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that rarely happens!), place them in an airtight container and refrigerate for up to 2 days. Be sure to cool them completely before storing to keep the wrappers from getting soggy.
Freezing
You can freeze these egg rolls uncooked! Prepare and roll them as directed, then place them on a parchment-lined baking sheet without touching. Freeze until firm, then transfer to a freezer bag for up to 3 months. When ready to cook, fry them straight from frozen—just add a minute or two to the frying time.
Reheating
To reheat leftovers, avoid the microwave if you want to keep the crispiness intact. Instead, use a 350°F oven or toaster oven for about 8-10 minutes until warmed through and crunchy again. Alternatively, a quick fry in hot oil also works great to revive their perfect texture.
FAQs
Can I use turkey or chicken instead of corned beef?
Absolutely! While classic Reuben flavors come from corned beef, using turkey or chicken can be a lighter alternative. Just ensure they’re sliced thinly and seasoned well to keep that bold taste.
Is there a vegetarian version of Reuben Egg Rolls?
You can make a vegetarian version by substituting the corned beef with sautéed mushrooms or smoked tofu. Add the usual Swiss cheese and sauerkraut to maintain the authentic flavor profile.
What’s the best way to avoid soggy egg rolls?
Draining and squeezing out excess liquid from the sauerkraut is crucial since moisture can make the wrappers soggy. Also, frying at the right oil temperature ensures a crisp finish.
Can I bake these instead of frying?
Yes, baking is an option! Brush the rolls lightly with oil and bake at 400°F for about 15-20 minutes, flipping halfway through. They won’t be quite as crispy as fried, but still delicious.
What’s a good dipping sauce substitute if I don’t have Thousand Island?
A creamy Russian dressing, or even a mix of mayonnaise and ketchup with a splash of pickle juice, works well as a tasty substitute for Thousand Island dipping sauce.
Final Thoughts
Reuben Egg Rolls: A Crispy Twist on a Classic Recipe offer a fantastic way to transform a beloved sandwich into an unforgettable appetizer or snack. The marriage of crunchy egg roll wrappers with rich corned beef, melty Swiss, and zesty sauerkraut is just pure joy in every bite. Trust me, once you try making these, they’ll become your go-to for entertaining or a fun dinner that everyone raves about. Dive in and enjoy the crispy, savory magic!
Print
Reuben Egg Rolls: A Crispy Twist on a Classic Recipe
- Total Time: 25 minutes
- Yield: 10 egg rolls (serves 10) 1x
Description
Reuben Egg Rolls combine the classic flavors of a Reuben sandwich, featuring corned beef, Swiss cheese, and sauerkraut, all wrapped in crispy egg roll wrappers and fried to golden perfection. Served with tangy Thousand Island dressing, these crunchy and savory appetizers offer a delightful twist on a beloved deli favorite.
Ingredients
Filling
- 1/3 lb. corned beef or deli pastrami, cut into thin strips
- 5 slices Swiss cheese (1 oz each), cut into thin strips
- 2 cups sauerkraut, drained and squeezed dry
Wrap & Fry
- 10 egg roll wrappers
- Canola oil for frying (enough to fill at least 2 inches deep in your fryer or pot)
Dipping Sauce
- Thousand Island dressing for dipping
Instructions
- Heat the oil: Pour canola oil into a deep fryer or heavy Dutch oven to a depth of at least 2 inches. Heat the oil to 375°F (190°C), ensuring it’s hot enough for frying but not smoking.
- Prepare the wrappers: Lay one egg roll wrapper on a clean surface with a diamond shape pointing toward you. Lightly brush the edges of the wrapper with water to help seal the egg roll when folding.
- Assemble the filling: Place several strips of corned beef in the center of the wrapper. Layer on Swiss cheese strips and top with about one tablespoon of well-drained sauerkraut.
- Roll the egg rolls: Fold the bottom corner of the wrapper up over the filling. Then fold in the left and right sides toward the center. Roll tightly away from you until the egg roll is completely sealed. Repeat with remaining wrappers and filling.
- Fry the egg rolls: Carefully place the assembled egg rolls in the hot oil, frying in batches if necessary. Cook for 3 to 4 minutes, turning as needed, until the wrappers are golden brown and crispy.
- Drain and serve: Remove egg rolls from the oil with a slotted spoon and set them on a paper towel-lined plate to drain excess oil. Serve warm with Thousand Island dressing for dipping.
Notes
- Ensure sauerkraut is well-drained to prevent soggy egg rolls.
- Do not overfill the egg rolls to avoid bursting during frying.
- Use a thermometer to maintain oil temperature for optimal crispiness.
- Leftover Reuben egg rolls can be reheated in an oven or air fryer to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American
