There’s something incredibly cozy about the first time I made Reuben Egg Rolls. I had been craving that perfect blend of tangy sauerkraut, corned beef, and the classic flavors you find in a Reuben sandwich, but with a fun twist I knew my family would love—crispy egg rolls filled with all that goodness! The kitchen filled with the aroma of melting cheese, savory corned beef, and a hint of that distinctive thousand island dip flavor. Honestly, the first batch was a bit of a cooking adventure—my egg rolls weren’t as crispy as I’d hoped, and I had a bit of a sauerkraut mess on the counter. But once I nailed the technique, these Reuben Egg Rolls became a staple during busy weeks when I wanted a quick, comforting meal that everyone eagerly devoured.
I remember those “aha” moments while perfecting this recipe—like when I realized that draining the sauerkraut well was the secret to avoiding soggy, limp egg rolls, or when lightly frying them in small batches gave me perfectly golden and crispy egg rolls every time. Those simple tweaks turned my Reuben sandwich egg rolls from a fun experiment into a family favorite.
Reuben Egg Rolls are one of those dishes that fit seamlessly into our hectic life; dinner is ready in under 30 minutes, and the leftovers even make fantastic snacks. This recipe brings together all the components of a traditional Reuben but wraps them in crispy egg roll wrappers for that irresistible crunch. If you’ve ever thought about trying sauerkraut egg rolls or corned beef egg rolls, this recipe will give you a delicious, approachable way to do it. And just between us, the homemade thousand island dip that accompanies the Reuben Egg Rolls is worth the extra minute or two it takes to whip up.
If you’re ready for a fun, fresh take on Reuben night, grab your aprons—these Reuben Egg Rolls are about to become your new go-to, too! And if you want to try another egg roll twist, I once shared a great recipe for Peach Cobbler Egg Rolls, which are just as delightful but in a sweet way!
Ingredients:
For these Reuben Egg Rolls, I always make sure to have the right balance of flavors ready to go. Here’s what you’ll need to bring the classic Reuben sandwich egg rolls to life:
- 1 cup of shredded corned beef (you can often find this at your deli counter or pre-cooked in the supermarket’s refrigerated section—perfect for quick prep)
- 1 cup sauerkraut, well-drained and patted dry (If you grab a jar, I like to rinse it briefly to mellow the sourness and then squeeze out excess liquid. This step saved my Reuben Egg Rolls from sogginess many times!)
- 1 cup shredded Swiss cheese (the melty kind is a must!)
- 10-12 egg roll wrappers (found in the refrigerated or frozen aisle near the dumplings or Asian foods)
- ½ cup thousand island dressing (can be store-bought, but homemade is super easy — mix mayo, ketchup, pickle relish, and a touch of vinegar for that tart kick)
- Vegetable oil for frying (or you can bake for a lighter version)
- Optional: diced onions or green onions for extra flavor
When I’m shopping for the Reuben Egg Rolls ingredients, I always try to pick up extra corned beef during sales and freeze it in portioned bags for future use. Plus, buying a big jar of sauerkraut can go a long way for other sauerkraut egg rolls or meals. One helpful tip for busy nights: chop your corned beef and drain sauerkraut ahead of time, even store them separately in the fridge for up to 2 days before rolling your Reuben Egg Rolls.
Storing ingredients smartly makes the whole process smoother — any leftover shredded cheese keeps well in an airtight container in the fridge for a week, and thousand island dip will happily last for about a week if kept chilled.
Also, if you want some kitchen wisdom handed down from my own family, always pat your sauerkraut dry before mixing it with the corned beef – it keeps the inside of your Reuben sandwich egg rolls crispy and prevents that dreaded soggy mess.
If you’re looking for more crowd-pleasing egg roll ideas, you might enjoy the strawberry cheesecake egg rolls I shared recently—a sweet twist that’s a hit at family parties.
How To Make – Step-By-Step:
Alright, let’s roll up our sleeves and make some unforgettable Reuben Egg Rolls! Don’t worry if this is your first time making them—the process is straightforward and, honestly, kind of fun.
- Prep your filling: In a medium bowl, combine your shredded corned beef, well-drained sauerkraut, and shredded Swiss cheese. Add a spoonful or two of thousand island dip to the mix for that classic Reuben flavor meld. Mix gently so it’s evenly combined but not too mushy.
- Prepare your workspace: Lay out your egg roll wrappers on a clean surface. Have a small bowl of water nearby – this is your “glue” to seal the egg rolls.
- Fill and roll: Place about 2 tablespoons of filling slightly off-center on each wrapper. Fold the corner closest to you over the filling, fold in the sides tightly, then roll up firmly but gently away from you. Dab the edge with water to seal. Don’t overfill or it can burst open during cooking.
- Heat your oil: Pour about 2 inches of vegetable oil into a large, heavy-bottomed pan or deep fryer, and heat to 350°F (175°C). You want the oil hot enough so the egg rolls get crispy without soaking up too much oil.
- Fry the egg rolls: Carefully lower 3-4 egg rolls at a time into the hot oil. Fry for about 3-4 minutes, turning occasionally, until they are golden brown and crispy. In my kitchen, these crispy Reuben sandwich egg rolls usually take just about 15 minutes total for a full batch. Remove with a slotted spoon and drain on paper towels.
- If baking: Spray the egg rolls with oil and bake at 425°F (220°C) for 15-20 minutes, turning halfway through for even crispiness.
- Serve warm: While the Reuben Egg Rolls are cooking, whip up some extra thousand island dip for dipping. Your kitchen will start to smell like a deli – that’s your cue!
Here are two bonus tips I learned the hard way making these Reuben Egg Rolls: don’t crowd the pan during frying or the temperature drops and you lose that perfect golden crispness. Also, always test one egg roll first to check for oil temperature and cooking time before frying the rest.
For more on frying techniques that work for crispy egg rolls, I rely on some great tips I found over time and recommend checking out tutorials like those at Serious Eats.
If you want to see how other creative egg rolls come together, my friends have enjoyed cinnamon sugar pizza rolls with crescent dough for dessert!
Serving:
When it comes to serving these Reuben Egg Rolls, my family’s eyes light up every time I place a plate of these golden, crispy beauties in front of them. The kids especially love dipping them into homemade thousand island dip—it’s become the “must-have” part of the experience. We usually enjoy them as an appetizer or a main with a simple side salad or some crisp pickle spears to keep with the deli vibe.
Sometimes for a fun twist, I serve sauerkraut egg rolls with roasted potatoes or homemade coleslaw to balance out the richness. This Reuben Egg Rolls recipe also shines at casual gatherings or game day snacks. It’s perfect for when you’re craving corned beef egg rolls but want an easy finger food that feels a little fancy without the fuss.
Presentation-wise, I like to arrange the Reuben sandwich egg rolls on a rustic wooden board with small bowls of thousand island dip scattered around. It’s simple but invites everyone to dig in.
If you happen to have extra Reuben Egg Rolls, here’s a little secret: they reheat beautifully in the oven or toaster oven, keeping that crispy edge. Leftovers make a fantastic lunch or snack the next day. Just pop them in a container and heat right before serving.
To switch things up seasonally, I’ve tried adding a pinch of caraway seeds in the sauerkraut mix or swapping Swiss cheese for a mild cheddar for a little extra zing with the crispy egg rolls.
If you’re curious how others enjoy their sandwich-inspired rolls, I once wrote about peach cobbler egg rolls that steal the show as a dessert after this meal in this post. It’s always fun to balance savory and sweet in one meal!
FAQs:
1. Can I bake the Reuben Egg Rolls instead of frying?
Absolutely! Baking is a great option if you want lighter Reuben Egg Rolls. Just spray the rolls with a bit of oil and bake at 425°F (220°C) for about 15-20 minutes, turning halfway to keep that golden crisp. I usually do this when I’m short on time and want less mess.
2. How do I prevent soggy Reuben Egg Rolls?
Soggy egg rolls are the enemy! My go-to trick is making sure your sauerkraut is very well drained and patted dry. Also, don’t overload the filling too much—too much moisture inside means less crispy shells. If you’re worried about sogginess, check out these tricks for frying egg rolls that have saved me many times.
3. Can I use deli-sliced corned beef?
Yes! I often use thickly sliced deli corned beef chopped finely to make these Reuben sandwich egg rolls. It’s a time saver and works perfectly for corned beef egg rolls since it has great flavor without extra prep.
4. What kind of cheese works best?
Swiss cheese is traditional and melts beautifully inside Reuben Egg Rolls, but mild cheddar or Gruyère also make a nice change if you want a twist.
5. Can I make these ahead of time?
You can prepare the filling and even wrap the egg rolls ahead of time and store them in the fridge for a day or freeze them uncooked. Then just fry or bake when ready. I’ve found this is a huge help for busy evenings when time is tight.
6. What’s the best way to serve the Reuben Egg Rolls?
Definitely with plenty of thousand island dip! It’s such a classic flavor pair with these sauerkraut egg rolls. You can also add some mustard on the side or a fresh pickle to brighten the plate.
7. Can I add extra ingredients to the filling?
Certainly! Some family members love tossing in some finely diced onions or even a bit of diced cooked potato. Just keep the balance so your Reuben sandwich egg rolls still taste balanced and crisp.
If you ever want to experiment more with egg roll recipes, check out the Peach Cobbler Egg Rolls for a sweet finish and fun twist.
My Final Thoughts:
This Reuben Egg Rolls recipe is one I hold kind of close to my heart because it’s a bit like a warm hug wrapped up—savory, tangy, and perfectly crunchy. It always reminds me of those family dinners where everyone gathered around the table, loving my slightly messy but super tasty corned beef egg rolls.
Reuben Egg Rolls Pro Tips:
1. Always drain your sauerkraut well—not just a little but pat it dry so your egg rolls stay crispy.
2. Fry in small batches to keep the oil hot and your egg rolls perfectly golden.
3. Use a good quality Swiss cheese that melts nicely, and don’t skimp on the thousand island dip for that classic Reuben flavor.
My family and I have tried a few Reuben Egg Rolls variations, like swapping the corned beef for pastrami in a pinch or adding pickled jalapeños for a spicy kick, and each has been a hit with different family members. The kids lean toward the classic sauerkraut egg rolls with that mild cheese, while the adults sometimes like to experiment.
I hope this recipe inspires you to make Reuben Egg Rolls your own little kitchen tradition, maybe sharing stories with your family over that satisfying crunch. Cooking these always makes me feel connected to those traditions, even on our busiest days.
If you’re looking to mix things up with cozy, crispy snacks, don’t forget to check out the peach cobbler egg rolls for dessert or the unique cinnamon sugar pizza rolls after your meal. Here’s to delicious adventures and many more batches of Reuben Egg Rolls on your table!
Happy cooking, friend!
For more inspiration, you can also explore creative ways to enjoy Reuben Egg Rolls on Instagram, watch a helpful tutorial on How to Make Reuben Egg Rolls in the Air Fryer on YouTube, or try another delicious variation from The Defined Dish.
Reuben Egg Rolls
Crispy, golden fried Reuben egg rolls stuffed with savory corned beef, tangy sauerkraut, Swiss cheese, and Thousand Island dressing, offering a delicious twist on the classic Reuben sandwich.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 egg rolls
- Category: Snack
- Method: Fried
- Cuisine: American
Ingredients
- 8 egg roll wrappers
- 2 cups shredded corned beef
- 1 cup sauerkraut, drained and chopped
- 1 cup shredded Swiss cheese
- 1/2 cup Thousand Island dressing
- 1 tablespoon butter
- Oil for frying
- 1 egg, beaten (for sealing)
Instructions
- In a skillet, melt butter over medium heat and lightly sauté the chopped sauerkraut for 2-3 minutes. Remove from heat.
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you.
- Place about 2 tablespoons of corned beef in the center of the wrapper.
- Add 1 tablespoon of sautéed sauerkraut on top of the corned beef.
- Sprinkle 1-2 tablespoons of shredded Swiss cheese over the sauerkraut.
- Drizzle about 1 teaspoon of Thousand Island dressing over the filling.
- Fold the bottom corner over the filling, then fold in the left and right corners, and roll tightly toward the top corner. Seal the edges with beaten egg.
- Repeat with remaining wrappers and filling.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry egg rolls in batches for 3-5 minutes or until golden brown and crispy.
- Remove and drain on paper towels.
- Serve immediately with extra Thousand Island dressing for dipping.
Notes
For a healthier option, bake the egg rolls at 400°F (200°C) for 15-20 minutes, turning halfway through until golden and crispy.