Reuben Egg Rolls
Highlighted under: Classic Comfort Cooking
Crispy, golden-brown on the outside with a warm, cheesy filling that oozes when you bite into it. The smell of savory corned beef and tangy sauerkraut wafts through the kitchen, making my mouth water. These Reuben egg rolls are not just another snack, they have that satisfying crunch and are so easy to share. Trust me, everyone will want a bite!
Honestly, I was a bit skeptical about making egg rolls at home. The first batch I tried were a disaster—overfilled and exploded in the fryer, but I learned to be a little more patient. Now, I just stick to a tablespoon of filling for each roll and ensure the edges are really sealed.
What I appreciate most about this recipe is how versatile it can be. I’ve swapped out the corned beef for pastrami when I was out of the former, and it turned out just as tasty. Remember, the key is to not overload them and keep an eye on the oil temperature; otherwise you're going to end up with soggy rolls.
Getting the Texture Right for Reuben Egg Rolls
The crunch of these egg rolls is what really makes them special. To get that golden-brown, crispy exterior, you want to make sure your oil is hot enough before adding them in. I find that 350°F usually does the trick; any cooler, and they soak up too much oil and become greasy. A thermometer makes this step super easy, but if you don’t have one, just drop a small piece of bread in—if it bubbles up and turns brown in about 15 seconds, you’re good to go!
After frying, let the egg rolls drain on paper towels. I like to serve them right away while they’re still hot, as they lose that wonderful crunch if they sit too long. But if you’re making a big batch, you can keep them warm in the oven at a low temperature. Just lightly cover them with foil so they don’t get too dry.
Ingredient Notes
For the filling, I usually go with leftover corned beef from a previous meal, but deli slices work just as well. You want that flavor to shine through, so don’t skimp on the good stuff. As for the Swiss cheese, you could substitute with a different cheese if you’re a fan of something else, but I think that nutty flavor complements the tanginess of the sauerkraut perfectly.
Make sure the sauerkraut is well-drained; otherwise, your filling will be too wet and make rolling a challenge. I sometimes give it a little squeeze in a clean kitchen towel to get rid of any excess moisture, but it’s really up to you. And don’t forget the Dijon mustard—it adds a nice kick, so feel free to adjust the amount if you’re looking for more zing!
Ingredients
Gather these ingredients before you start:
For the Egg Rolls
- 12 egg roll wrappers
- 1 cup cooked corned beef, chopped
- 1 cup sauerkraut, drained
- 1 cup Swiss cheese, shredded
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- Vegetable oil for frying
For the Dipping Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon horseradish sauce
- Salt and pepper to taste
Make sure everything is prepped before you start rolling!
Instructions
Let’s walk through the steps:
Prepare the Filling
In a bowl, mix the chopped corned beef, sauerkraut, Swiss cheese, Dijon mustard, and garlic powder. Give it a good stir until everything is combined. Honestly, I taste this to make sure the flavor is balanced—add more mustard if you like a bit more tang!
Roll the Egg Rolls
Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place about a tablespoon of the filling near the corner, fold that corner over the filling, then fold in the sides and roll it tightly away from you. Wet the tip with a bit of water to help seal it closed. I’ve had a few come undone in the fryer, so I make sure to really press it all together.
Heat the Oil
In a deep pot, heat about 3 inches of vegetable oil over medium heat until it reaches 350°F. I usually test if the oil is hot enough by dropping a little piece of bread in; it should sizzle and turn golden brown within about 15 seconds.
Fry the Egg Rolls
Carefully place the egg rolls into the hot oil, being sure not to overcrowd the pot. Fry them for about 3-4 minutes, flipping occasionally, until they are golden brown. Use a slotted spoon to remove them and let them drain on paper towels. Keep an eye on them; there’s a fine line between crispy and burnt!
Make the Dipping Sauce
While the egg rolls are frying, mix together the mayonnaise, ketchup, and horseradish sauce in a small bowl. Add salt and pepper to taste. I usually make this while the egg rolls are cooling. It adds a nice creamy kick!
Enjoy your homemade Reuben egg rolls while they are warm!
Pro Tips
- If you're not frying, you can bake these at 400°F for about 20 minutes for a lighter version.
- Make sure your sauerkraut is well-drained, or your filling can get soggy.
- Try experimenting with different cheeses or meats if you're in the mood.
- You can freeze the assembled egg rolls for a quick snack later; just fry them straight from frozen.
What to Serve with Reuben Egg Rolls
These egg rolls pair nicely with a variety of sides. I love serving them with a simple side salad dressed in a light vinaigrette. The crispness of the greens cuts through the richness of the rolls. You can also place some pickles on the side; their tang complements the flavors of the egg rolls beautifully.
If you're feeling a bit more adventurous, a side of potato salad can make it feel like a true Reuben experience. And let’s not forget about the dipping sauce! I often double the recipe since everyone just loves that creamy blend with a little kick.
Make-Ahead Tips
If you’d like to prep these ahead of time, you can assemble the egg rolls and store them in the fridge for a few hours before frying. Just keep them covered with a damp cloth so they don’t dry out. I wouldn’t recommend freezing them after rolling because the wrappers can become soggy when thawed, but you could freeze the filling separately for later use.
Also, if you have leftover egg rolls, they reheat surprisingly well in the oven. Just place them on a baking sheet at 375°F for about 10-15 minutes. They'll crisp right back up without losing that crunch that we love so much. That way, you get to enjoy them later!
Questions About Recipes
→ Can I use a different type of meat?
You absolutely can! Reuben rolls are great with pastrami or even turkey if you want to switch it up.
→ What if I don’t like sauerkraut?
Honestly, you could skip it, but it adds a lot of flavor. Maybe try adding some sautéed onions for a similar tang but with a different texture.
→ What’s the best way to store leftovers?
I usually just keep them in an airtight container in the fridge for a day or two. Reheat in the oven to get them crispy again.
→ Can I make these ahead of time?
Yes! Just make the filling and wrap them, then store in the fridge until you’re ready to fry them.
→ What kind of oil should I use for frying?
I recommend vegetable oil since it has a high smoke point, but you could also use canola oil. Just avoid olive oil—it's too flavorful and has a lower smoke point.
Reuben Egg Rolls
Created by: The Meals By Sophia Team
Recipe Type: Classic Comfort Cooking
Skill Level: Intermediate
Final Quantity: 12.0
What You'll Need
For the Egg Rolls
- 12 egg roll wrappers
- 1 cup cooked corned beef, chopped
- 1 cup sauerkraut, drained
- 1 cup Swiss cheese, shredded
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- Vegetable oil for frying
For the Dipping Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon horseradish sauce
- Salt and pepper to taste
How-To Steps
In a bowl, mix the chopped corned beef, sauerkraut, Swiss cheese, Dijon mustard, and garlic powder. Give it a good stir until everything is combined. Honestly, I taste this to make sure the flavor is balanced—add more mustard if you like a bit more tang!
Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place about a tablespoon of the filling near the corner, fold that corner over the filling, then fold in the sides and roll it tightly away from you. Wet the tip with a bit of water to help seal it closed. I’ve had a few come undone in the fryer, so I make sure to really press it all together.
In a deep pot, heat about 3 inches of vegetable oil over medium heat until it reaches 350°F. I usually test if the oil is hot enough by dropping a little piece of bread in; it should sizzle and turn golden brown within about 15 seconds.
Carefully place the egg rolls into the hot oil, being sure not to overcrowd the pot. Fry them for about 3-4 minutes, flipping occasionally, until they are golden brown. Use a slotted spoon to remove them and let them drain on paper towels. Keep an eye on them; there’s a fine line between crispy and burnt!
While the egg rolls are frying, mix together the mayonnaise, ketchup, and horseradish sauce in a small bowl. Add salt and pepper to taste. I usually make this while the egg rolls are cooling. It adds a nice creamy kick!
Extra Tips
- If you're not frying, you can bake these at 400°F for about 20 minutes for a lighter version.
- Make sure your sauerkraut is well-drained, or your filling can get soggy.
- Try experimenting with different cheeses or meats if you're in the mood.
- You can freeze the assembled egg rolls for a quick snack later; just fry them straight from frozen.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 250
- Total Fat (g): 14.5
- Saturated Fat (g): 5.4
- Cholesterol (mg): 45
- Sodium (mg): 850
- Total Carbohydrates (g): 23
- Dietary Fiber (g): 1
- Sugars (g): 2
- Protein (g): 10