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
Scale
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.
