These Reuben Eggrolls put a fresh spin on the classic Reuben sandwich. Crispy egg roll wrappers are filled with chopped deli corned beef, tangy sauerkraut, and melted Swiss cheese, finished with a touch of Thousand Island dressing. The result is a crunchy, savory appetizer that captures all the flavors of a Reuben in an easy-to-eat package.
They’re simple to prepare and perfect for parties, game day snacks, or an easy weeknight treat. Make them ahead and fry or bake when you’re ready for a warm, crunchy bite that pairs beautifully with extra Thousand Island or a spicy mustard dip.
Reuben Eggrolls Ingredients
These eggrolls use the familiar Reuben ingredients but swap rye bread for egg roll wrappers to create a crunchy handheld version of the sandwich.
You’ll need:
- 1 ¾ cups (about ½ pound) deli-sliced corned beef, roughly chopped
- 1 cup shredded Swiss cheese
- 1 cup sauerkraut, well drained
- 3 tablespoons bottled Thousand Island dressing, plus more for serving
- 9 egg roll wrappers
- 1 large egg, room temperature
- 1 teaspoon water
- Canola or vegetable oil for frying (enough for 4–5 inches depth in a pot)
Substitutions and Additions
If you want to adapt the recipe, here are easy substitutions and optional additions to suit different tastes or dietary needs.
Corned beef: Leftover corned beef works great. Pastrami is a tasty alternative.
Cheese: Use cheddar for a sharper bite, provolone or mozzarella for milder flavor, or pepper jack for heat.
Sauerkraut: Substitute thinly sliced cabbage or coleslaw mix for a milder crunch. Kimchi adds tang and spice, and pickled vegetables give a bright twist.
Dipping sauces: Thousand Island is classic, but spicy brown mustard, sriracha mayo, or Russian-style dressing all pair well.
Wrappers: If you can’t find egg roll wrappers, spring roll wrappers, rice paper, or larger wonton wrappers can be used—adjust filling amounts and cook time accordingly.
Egg wash: If you don’t have an egg, use a thin slurry of milk or cream mixed with a pinch of cornstarch to seal the wrappers.
How to Make Reuben Eggrolls
These steps will guide you through assembling and frying Reuben Eggrolls so they come out crisp on the outside and warm and melty on the inside.
- Heat the oil: Pour enough canola or vegetable oil into a deep fryer or large heavy pot for a 4–5 inch depth and heat to 350°F (use a thermometer to keep it steady).
- Make the filling: In a large bowl, mix the chopped corned beef, shredded Swiss, drained sauerkraut, and Thousand Island until evenly combined. Chop the corned beef into small pieces so each roll has a consistent filling.
- Prepare the egg wash: Whisk the egg with the water in a small bowl—this will seal each wrapper.
- Assemble: Place one wrapper on a work surface with a point facing you. Brush the outer edges lightly with egg wash. Place about 1/4 cup of filling in the center and shape it into a short log about 2½–3 inches long. Fold the bottom point up over the filling, fold in the left and right corners, then roll up tightly to seal. Repeat and keep finished rolls under a damp towel to prevent drying.
- Fry: Fry 3–4 eggrolls at a time to avoid lowering the oil temperature. Fry 2½–3 minutes or until golden brown and crispy, turning occasionally for even browning. Drain on paper towels.
- Serve: Serve hot with extra Thousand Island or your choice of dipping sauce. They’re best enjoyed fresh from the fryer.
Troubleshooting
Common issues and quick fixes:
Filling leaks during frying
Make sure the wrapper edges are well-coated with egg wash and that you tuck the sides in and roll tightly. Don’t overfill the wrapper.
Egg rolls are soggy
Keep the oil at 350°F and fry in small batches so the temperature remains stable. A thermometer helps maintain consistent heat.
Wrappers dry out and crack
Cover assembled or unused wrappers with a damp towel or damp paper towel to keep them pliable while you work.
Uneven browning
Turn the egg rolls occasionally while frying and avoid overcrowding the fryer. Consistent oil temperature produces an even golden color.
Rolls unravel while frying
Seal the final flap firmly with egg wash and press to secure before frying.
Oil splatters
Drain sauerkraut thoroughly and avoid excess moisture in the filling. Wet ingredients cause splatter when they contact hot oil.
How to Serve These Reuben Egg Rolls
These egg rolls work well as an appetizer, party snack, or casual meal. Plate them on a serving platter with a bowl of dipping sauce and garnish with fresh parsley for color.
Serving ideas:
- Classic appetizer: Arrange hot egg rolls on a platter with extra Thousand Island dressing for dipping.
- Casual meal: Pair with fries or sweet potato fries and a crisp salad.
- Party platter: Mix with other finger foods and an assortment of dips—spicy mustard, sriracha mayo, or sweet chili sauce complement the Reuben flavors.
How to Store Reuben Egg Rolls
To make ahead or keep leftovers:
Make ahead: Assemble the egg rolls and place uncooked rolls on a parchment-lined tray. Cover tightly and refrigerate up to 24 hours before frying.
Refrigerator: Store cooked egg rolls in an airtight container for up to three days. Reheat in the oven or air fryer until crisp.
Freezer: Freeze uncooked rolls on a baking sheet until solid, then transfer to a freezer-safe bag for up to two months. Fry from frozen, adding an extra minute or two to the cook time. Freezing cooked egg rolls is not recommended.
Reheating: Reheat in a 350°F oven for 10–15 minutes or in an air fryer at 350°F for 5–7 minutes. For convenience, microwave for 1–2 minutes, but the exterior will be less crisp.
Why These Reuben Egg Rolls Work
They combine the classic Reuben flavors—corned beef, Swiss, sauerkraut, and Thousand Island—into a crunchy, shareable format. They’re quick to assemble, easy to customize, and reliably satisfying: a crispy exterior with warm, melty, flavorful filling.
Frequently Asked Questions
Can I air fry these instead of deep frying? Yes. Preheat the air fryer to 375°F and cook in batches for 10–12 minutes, turning halfway through, until golden and crispy.
Can I reheat them in the microwave? Yes, but the microwave will soften the wrapper. For best texture, reheat in the oven or air fryer.
Can I make a vegetarian version? Omit the corned beef and add extra sauerkraut, seasoned mushrooms, or a plant-based deli slice alternative.
Can I bake them? You can bake egg rolls at 400°F for 15–20 minutes; brush or spray lightly with oil for a crispier finish.
Can I freeze them? Freeze uncooked assembled rolls for up to two months; fry or bake from frozen, adding a couple of minutes to the cook time.
This recipe captures the best elements of a Reuben sandwich inside a crunchy shell, making it a crowd-pleasing appetizer or snack that’s easy to share and simple to adapt.
More Recipes You’ll Love
- Reuben Sandwich
- Homemade Crab Rangoon