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
Scale
- 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.