If you love the bold and tangy flavors of a classic Reuben sandwich but want a fun, crispy twist, this Reuben Egg Rolls Recipe is exactly what you need. These golden, crunchy egg rolls are packed with savory corned beef, melty Swiss cheese, zesty sauerkraut, and a homemade Russian dressing that ties all the flavors together beautifully. Trust me, once you make these irresistible bites, they’ll become a favorite go-to appetizer or snack for any gathering or cozy night in.
Ingredients You’ll Need
The beauty of this Reuben Egg Rolls Recipe lies in its simple yet carefully balanced ingredients. Each one contributes something essential — from the creamy, tangy Russian dressing to the tender corned beef and crisp sauerkraut, creating a perfect harmony of textures and tastes.
- 1 cup mayonnaise: The creamy base for the vibrant Russian dressing, adding richness and smooth texture.
- ¼ cup ketchup: Brings sweetness and color to brighten the dressing.
- 1 tablespoon finely chopped onion: Adds sharpness and a hint of bite to the sauce.
- 2-4 teaspoons jarred horseradish: Gives the dressing its trademark spicy kick — adjust to your taste.
- 1 teaspoon hot sauce: Adds a subtle heat that complements the other flavors perfectly.
- 1 teaspoon Worcestershire sauce: Enhances the depth and umami of the dressing.
- ¼ teaspoon ground paprika: Offers a smoky warmth and lovely color to the sauce.
- ¼ teaspoon ground black pepper: Balances out the flavors with a gentle peppery note.
- 12 egg roll wrappers: The crisp, golden exterior that holds all the delicious fillings together.
- ½ pound sliced corned beef: The hearty, savory star protein of the egg roll.
- 1½ cups shredded Swiss cheese: Melts perfectly inside for creamy, cheesy goodness.
- ¾ cup sauerkraut (drained): Adds tangy crunch that is vital to the authentic Reuben flavor.
- 1 teaspoon caraway seeds (optional): Adds traditional spice and slightly nutty undertones.
- Vegetable oil (for frying): Needed to get those irresistible golden crispy edges.
How to Make Reuben Egg Rolls Recipe
Step 1: Prepare the Russian Dressing
Start by whisking together mayonnaise, ketchup, finely chopped onion, horseradish, hot sauce, Worcestershire sauce, paprika, and pepper in a bowl. This creamy, tangy Russian dressing is what brings everything together and gives these egg rolls their signature punch. Pop it into the refrigerator so it’s chilled and ready for dipping later.
Step 2: Lay Out the Egg Roll Wrappers
Place each egg roll wrapper on your work surface with a diamond shape facing you, not a square. This orientation makes folding and rolling so much easier and ensures every bite is perfectly sealed crispy goodness.
Step 3: Fill with Corned Beef and Other Tasty Ingredients
Spread out the sliced corned beef in a neat horizontal line along the center of each wrapper. Then layer shredded Swiss cheese on top, followed by the drained sauerkraut and a sprinkle of caraway seeds if you’re using them. This filling combo is classic Reuben magic inside a crisp, handheld package.
Step 4: Roll the Egg Rolls
Wet your fingers and moisten the edges of the wrapper to help seal everything inside. Fold the left and right sides in snugly, then roll tightly from the bottom to form an egg roll shape. Take your time to get a nice tight roll so nothing spills out during frying. Repeat until all 12 egg rolls are assembled.
Step 5: Heat the Oil and Prepare for Frying
Line a baking sheet with paper towels to catch excess oil later. Pour in about 2 inches of vegetable oil into a heavy pot or Dutch oven, and heat it to 350 degrees Fahrenheit. Proper oil temperature is key to crispy, evenly cooked rolls.
Step 6: Fry Until Golden Brown
Carefully place the egg rolls in the hot oil in batches, making sure not to crowd the pan. Fry them for about 4 minutes or until they are a beautiful golden brown color. Turning occasionally helps get an even crisp on all sides.
Step 7: Drain the Excess Oil
Lift each cooked egg roll out with a slotted spoon and place it on the paper towel-lined baking sheet. This step is important to keep them crisp and avoid greasiness.
Step 8: Serve with Russian Dressing
Serve your hot, crispy Reuben Egg Rolls alongside the chilled Russian dressing for dipping. The contrast between the warm roll and the cool, tangy dip is absolutely delicious and completely addictive.
How to Serve Reuben Egg Rolls Recipe
Garnishes
Adding a sprinkle of fresh chopped parsley or a pinch of additional caraway seeds over the egg rolls just before serving elevates their appearance and adds a light hint of herbal freshness that brightens every bite.
Side Dishes
Pair these egg rolls with a fresh pickle spear or a simple tossed green salad to balance out the richness of the rolls. For a heartier meal, creamy potato salad or baked macaroni and cheese complement the flavors wonderfully.
Creative Ways to Present
Try cutting each egg roll in half diagonally for a striking presentation that reveals all those gorgeous layers inside. Serving them on a slate or wooden platter with little bowls of Russian dressing encourages family-style sharing and conversation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the cooled egg rolls in an airtight container in the refrigerator for up to 2 days. They remain tasty but are best enjoyed fresh for optimal crispiness.
Freezing
To freeze, wrap the uncooked egg rolls individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 1 month. When ready to cook, fry them straight from frozen—simply add an extra minute or two to the cooking time.
Reheating
Reheat leftover fried egg rolls in a preheated oven at 375 degrees Fahrenheit for about 10 minutes or until crisp and heated through. Avoid microwaving to keep that perfect crunchy texture intact.
FAQs
Can I bake these egg rolls instead of frying?
Absolutely! For a lighter version, bake the assembled egg rolls on a parchment-lined baking sheet at 400 degrees Fahrenheit for about 15-20 minutes, turning once halfway through, until they’re golden and crispy.
Is there a vegetarian version of the Reuben Egg Rolls Recipe?
Yes! You can swap the corned beef for sautéed mushrooms or marinated tempeh and keep all the other delicious fillings and the Russian dressing to maintain that classic tangy flavor.
How spicy is the Russian dressing?
The heat depends on the amount of horseradish and hot sauce you add. You can adjust both to taste to make it as mild or as spicy as you like.
What type of cheese works best?
Swiss cheese is traditional because it melts smoothly and complements the corned beef flavor. However, you could experiment with Gruyère or even mozzarella for a different twist.
Can I prepare these ahead of time and fry later?
Yes, you can assemble and wrap the egg rolls, store them covered in the refrigerator for a few hours, then fry them fresh when you’re ready. This makes for easy prep for parties or gatherings.
Final Thoughts
This Reuben Egg Rolls Recipe is a delightful way to enjoy all the classic Reuben sandwich flavors in a crispy, handheld treat. Whether you’re serving them as a party appetizer or a fun weeknight snack, they never disappoint. Give this recipe a whirl, and I promise it’ll quickly become one of your favorite crowd-pleasers!
Print
Reuben Egg Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 4 minutes per batch
- Total Time: 30 minutes
- Yield: 12 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Enjoy a crispy and savory twist on a classic deli favorite with these Reuben Egg Rolls. Filled with corned beef, Swiss cheese, sauerkraut, and a flavorful homemade Russian dressing for dipping, these egg rolls bring together the best of a Reuben sandwich in a crunchy, portable appetizer or snack.
Ingredients
Russian Dressing
- 1 cup mayonnaise (store-bought or homemade)
- ¼ cup ketchup
- 1 tablespoon finely chopped onion
- 2–4 teaspoons jarred horseradish
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon ground paprika
- ¼ teaspoon ground black pepper
Egg Roll Filling
- 12 egg roll wrappers
- ½ pound sliced corned beef
- 1½ cups shredded Swiss cheese
- ¾ cup sauerkraut (drained)
- 1 teaspoon caraway seeds (optional)
For Frying
- Vegetable oil (for frying)
Instructions
- Make the Russian Dressing: In a medium bowl, whisk together mayonnaise, ketchup, finely chopped onion, horseradish, hot sauce, Worcestershire sauce, paprika, and black pepper until well combined. Cover and refrigerate the dressing until ready to serve.
- Prepare the Egg Roll Wrappers: Place each egg roll wrapper flat on your work surface, orienting them so the points create a diamond shape rather than a square.
- Assemble the Egg Rolls: Divide the sliced corned beef evenly among the wrappers, laying it in a horizontal line across the center of each wrapper. Top the meat with shredded Swiss cheese, drained sauerkraut, and if using, sprinkle caraway seeds over the filling.
- Roll the Egg Rolls: Lightly wet your fingers with water and moisten the edges of each wrapper. Fold the left and right corners of the wrapper over the filling, then roll tightly into a sealed egg roll shape. Repeat with the remaining wrappers and filling.
- Heat Oil for Frying: Line a baking sheet with paper towels for draining. Pour vegetable oil into a Dutch oven or deep heavy-bottomed pan to a depth of about 2 inches and heat it to 350°F (175°C).
- Fry the Egg Rolls: Working in batches to avoid overcrowding, fry the egg rolls in the hot oil until they turn golden brown and crispy, about 4 minutes per batch. Use tongs to turn them as needed for even cooking.
- Drain and Serve: Remove the fried egg rolls from the oil and place them on the prepared paper towel-lined baking sheet to drain excess oil. Serve hot alongside the chilled Russian dressing for dipping.
Notes
- Make sure to drain sauerkraut thoroughly to avoid soggy egg rolls.
- Adjust horseradish quantity in the dressing to your spice preference.
- Carefully monitor oil temperature to ensure egg rolls cook evenly without absorbing excess oil.
- For a milder version, omit hot sauce from the dressing.
- Serve immediately for best crispiness, though leftovers can be reheated in an air fryer or oven.
