Hey There, Crunch-Loving Foodie!
Tell me if this sounds familiar: you’re craving that iconic, soul-satisfying punch of a perfectly made Reuben sandwich—the salty, spiced corned beef, the tangy bite of sauerkraut, the oozy Swiss cheese, all brought together with that creamy-sweet Thousand Island dressing—but maybe you don’t want two slices of hefty rye bread? Or maybe you’re hosting friends, and you need something dippable, shareable, and utterly irresistible that’ll have everyone hovering around the kitchen island? Friend, I have exactly what you need. Today, we’re taking every single glorious element of that classic deli counter masterpiece and transforming it into the ultimate finger food: Reuben Egg Rolls.
This isn’t just another appetizer. This is a flavor explosion wrapped in a shatteringly crisp, golden package. It’s the beautiful collision of my love for hearty comfort food and my obsession with finding fun, new ways to enjoy it. Whether it’s game day, movie night, or you just deserve a seriously tasty treat, these egg rolls deliver. They’re surprisingly simple to put together, incredibly forgiving, and the payoff? Monumental. So, grab your favorite apron, and let’s turn some kitchen magic together. This is going to be fun.
The Reuben That Started It All
My love affair with the Reuben goes way back. Picture a much younger Beau, maybe ten years old, sitting at the worn laminate counter of a little diner with my granddad. He was a man of few words but impeccable taste in sandwiches. He’d always order the Reuben, and he’d always let me steal a bite (or three). That first taste was a revelation—the way the sharp, funky sauerkraut cut through the rich meat, how the cheese acted as the creamy glue holding it all together. It felt like a “grown-up” sandwich, complex and bold.
Years later, when I was first finding my feet in the kitchen, I tried to recreate that diner magic for him. My early attempts were… questionable. Soggy bread, poorly drained sauerkraut—you name it. But the smile on his face, even through the messy, falling-apart result, cemented the Reuben as more than a sandwich for me. It became a memory, a challenge, a flavor profile I wanted to play with. Turning it into an egg roll was my way of honoring that memory while creating something new, shareable, and packed with that same nostalgic, feel-good punch. Every time I make these, I think of that diner counter and get a little hungry for both the food and the connection.
Gathering Your Flavor Brigade
Here’s the beautiful part: you only need a handful of heroes to create something spectacular. Quality matters, but so does knowing you can swap things based on what’s in your fridge. Let’s break it down.
- 10 Egg Roll Wrappers: Usually found in the produce cooler section. Don’t confuse them with spring roll wrappers (those are thinner). Keep them covered with a damp towel while you work to prevent drying out.
- 1½ cups Cooked Corned Beef, finely chopped: This is your star. Use leftovers from a St. Paddy’s Day feast, or grab high-quality deli-sliced corned beef from the counter and give it a rough chop. Chef’s Insight: For a deeper flavor, quickly sear the chopped corned beef in a hot pan for a minute to get some crispy edges.
- 1 cup Sauerkraut, well-drained: Well-drained is the key word here! Squeeze it in your hands or press it in a colander until it’s no longer dripping. We want tang, not sogginess. A classic Bavarian sauerkraut works perfectly.
- 1 cup Shredded Swiss Cheese: I prefer shredding my own from a block—it melts far better than the pre-shredded stuff (which has anti-caking agents). Gruyère is a fabulous, slightly nuttier substitute if you’re feeling fancy.
- ¼ cup Thousand Island Dressing: The creamy, sweet, and tangy conductor of this flavor orchestra. Use your favorite store-bought brand for ease, or whisk together mayo, ketchup, sweet pickle relish, and a dash of vinegar for a quick homemade version. You’ll also want extra for dipping!
- Oil for Frying: Choose an oil with a high smoke point. Canola, vegetable, or peanut oil are all excellent, neutral choices that will give you a clean, crisp fry.
Let’s Roll! Your Step-by-Step Guide to Crispy Perfection
Don’t let the folding intimidate you. It’s like wrapping a tiny, delicious burrito, and I’ll guide you through every step. The main goal is a tight seal so our filling stays put during its hot oil bath.
- The Filling Mix: In a medium bowl, combine your chopped corned beef, well-drained sauerkraut, shredded Swiss, and the ¼ cup of Thousand Island. Mix it with a fork until everything is evenly coated and holding together. Chef’s Hack: Give the mix a taste! This is your chance to adjust. Want more tang? Add a tiny bit more sauerkraut. More creaminess? A dollop more dressing. You’re the boss.
- Mastering the Wrap: Lay one egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond). Spoon 2-3 tablespoons of the filling onto the wrapper, just below the center of the diamond. Fold the bottom corner up and over the filling, tucking it snugly. Now, fold the left and right corners inward toward the center, like you’re making an envelope. Roll the bundle tightly upward toward the remaining top corner. Before the final seal, dip your finger in a little water and moisten that top corner—this acts as your edible glue. Press to seal firmly. Place the finished roll seam-side down on a plate or baking sheet. Repeat!
- Frying to Golden Glory: In a heavy-bottomed pot, Dutch oven, or deep skillet, heat about 1.5 to 2 inches of oil over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dipping the corner of an egg roll in the oil; it should bubble actively around it. Carefully lower 2-3 egg rolls into the hot oil at a time—don’t crowd the pan! Fry for 3-4 minutes, turning occasionally with tongs, until they are a uniform, deep golden brown and incredibly crispy.
- The Drain & Rest: Use tongs to transfer the fried egg rolls to a wire rack set over a baking sheet or a plate lined with paper towels. This crucial step lets excess oil drip away so they stay crisp, not greasy. Let them cool for just a minute or two—the filling will be molten lava hot!
How to Serve These Crispy Wonders
Presentation is part of the fun! I love serving these family-style on a big wooden board or a platter lined with parchment paper for that casual, “dig in!” vibe. Pile them high so they look abundant. Put a generous bowl of extra Thousand Island dressing right in the center for dipping. For a little gourmet flair, consider serving a small side of whole-grain mustard or even a spicy Russian dressing alongside. A simple pile of crisp dill pickle spears on the side cuts through the richness perfectly. These are meant to be eaten with your hands, so have plenty of napkins ready and watch them disappear!
Get Creative! Flavor Twists & Swaps
The basic blueprint is perfect, but your kitchen is your playground. Here are a few of my favorite ways to mix it up:
- The “Rachel”: Swap the corned beef for sliced or chopped pastrami, and use a good coleslaw mix (lightly dressed) instead of sauerkraut. The result is a slightly sweeter, peppery twist.
- Spicy Kick: Add 1-2 tablespoons of chopped jalapeños or a teaspoon of Sriracha to the filling mix. Serve with a chipotle-infused mayo for dipping.
- Oven-Baked “Almost” Fry: Want to avoid deep frying? Brush your assembled egg rolls generously with oil or spray with cooking spray and bake on a parchment-lined sheet at 400°F (200°C) for 18-22 minutes, flipping halfway, until crisp and browned.
- Russian Dressing Royale: Swap the Thousand Island for a traditional Russian dressing (more heat from horseradish, less sweet). It adds a fantastic, piquant depth.
- The Leftover Roast Beef Remix: Don’t have corned beef? Finely chopped roast beef or even thick-cut roast turkey makes a fantastic, more mild alternative. Just bump up the seasoning a touch.
A Few Chef’s Secrets & Stories
This recipe came from a happy accident. I had leftover corned beef and egg roll wrappers from another project staring at me from the fridge. On a whim, I threw them together, not expecting much. The first bite was a eureka moment so loud I think my neighbor heard it. Since then, it’s become a Feastical staple. Over time, I learned the hard way that not draining the sauerkraut leads to steam pockets that can burst the wrapper—messy! I also started searing the meat for extra texture. The fun part? Everyone makes it their own. I’ve seen friends add a thin slice of dill pickle inside the roll before folding, which is a stroke of genius. Don’t be afraid to play!
Your Questions, Answered
Q: Can I make these ahead of time?
A: Absolutely! You can assemble the egg rolls completely, place them on a baking sheet not touching, and freeze them solid. Then, transfer to a freezer bag. Fry directly from frozen, just add an extra minute or two to the cooking time. No need to thaw!
Q: My egg roll split open while frying! What happened?
A> First, don’t panic—it’ll still taste amazing! This usually means 1) the wrapper wasn’t sealed tightly enough with that water seal, 2) the oil was too hot, causing rapid expansion and blowouts, or 3) the filling was overstuffed. Check your oil temp and practice that tight tuck-and-roll.
Q: Can I use an air fryer?
A: You can! Spray or brush the outsides very generously with oil. Air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through, until golden and crisp. They won’t be *quite* as shatteringly perfect as deep-fried, but they’ll still be deliciously crunchy and much lighter.
Q: What’s the best way to reheat leftovers?
A> To recapture the crunch, avoid the microwave. Reheat them in a 375°F (190°C) oven or toaster oven on a rack for about 8-10 minutes until hot and re-crisped.
Reuben Egg Rolls
Description
Love the classic Reuben sandwich but want a fun, shareable twist? These egg rolls pack corned beef, sauerkraut, Swiss cheese, and tangy Thousand Island dressing into a crisp, golden wrapper. Perfect for game day, movie night, or anytime you want finger-food bliss.
Ingredients
Filling:
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1½ cups cooked corned beef, finely chopped
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1 cup well-drained sauerkraut
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1 cup shredded Swiss cheese (or Gruyère)
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¼ cup Thousand Island dressing (plus extra for dipping)
Wrapping & Frying:
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10 egg roll wrappers
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Oil for frying (canola, vegetable, or peanut oil, high smoke point)
Instructions
1. Prepare the Filling
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In a medium bowl, mix corned beef, sauerkraut, Swiss cheese, and ¼ cup Thousand Island until evenly combined.
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Taste and adjust: more tang? Add extra sauerkraut. More creaminess? Add a bit more dressing.
2. Wrap the Egg Rolls
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Lay one wrapper diamond-side toward you.
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Spoon 2–3 tbsp filling just below the center.
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Fold the bottom corner over the filling, tuck in the left and right corners, then roll tightly toward the top corner.
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Moisten the top corner with water to seal. Place seam-side down. Repeat with remaining wrappers.
3. Fry to Golden Perfection
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Heat 1.5–2 inches of oil in a heavy skillet or Dutch oven to 350°F (175°C).
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Fry 2–3 egg rolls at a time for 3–4 minutes, turning occasionally, until deep golden and crispy.
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Transfer to a wire rack or paper towels to drain excess oil. Let cool 1–2 minutes.
Serving Suggestions
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Serve on a platter with extra Thousand Island dressing for dipping.
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Add dill pickle spears for a tangy side.
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Perfect for hands-on eating—napkins required!
Notes
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Ensure wrappers are tightly sealed to prevent leaks.
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Overstuffed rolls can burst—moderation is key.
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Frying temperature matters: too hot = splits; too cool = greasy.
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For crisp reheating: 375°F oven for 8–10 min on a rack, avoid microwaving.
Nutritional Note (Because We Care!)
Let’s be real: this is a celebratory, indulgent treat. Each egg roll (using the specified ingredients and standard frying absorption) comes in around 210 calories, with 13g of fat, 14g of carbohydrates, and 9g of protein. The corned beef provides protein and iron, while the sauerkraut offers gut-friendly probiotics. To lighten things up, you can use the oven-bake method, opt for a low-fat Swiss cheese, or use a leaner meat. But sometimes, soul food is just what you need, and enjoying it mindfully is what Feastical is all about. Balance is key!
Final Bite of Wisdom
And there you have it! Your new secret weapon for impressing a crowd or just treating yourself right. What I love most about recipes like these is that they take the intimidation out of cooking and inject a whole lot of joy. It’s a reminder that great food doesn’t have to be complicated—it just has to be made with a bit of heart and a willingness to try something new. So, I hope you give these Reuben Egg Rolls a whirl. When you do, I’d love to hear about it! Tag me on social or drop a comment over on Feastical.com and tell me your story. Now, go forth and get crunchy. You’ve got this!
Hungry for more? Stick around the site for more kitchen adventures, stories, and recipes that taste like a warm hug.
Cheers,
Beau