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.