Reuben Egg Rolls

Close-up of sliced, crispy egg rolls filled with corned beef and sauerkraut, some pieces topped with a creamy orange dipping sauce.

These Reuben egg rolls are a super fun and easy appetizer that will be an automatic hit at any gathering. It's got all the classic flavors you love from your favorite sandwich but in delicious and crunchy egg roll form!

Prep Time15

Cook Time9

Total Time24

Course: Appetizers

Cuisine: American

Keyword: Reuben Egg Roll

Servings:

Author: Linley Hanson

Ingredients

6 egg roll wrappers
6 oz. corned beef
6 slices Swiss cheese
6 oz. sauerkraut drained and squeezed ~⅔ cup
¼ cup water
Oil for frying
1 cup Thousand Island dressing

Instructions

Heat the oil in a large pot to 350℉.
To assemble the eggrolls, lay 1 wrapper on a cutting board. Layer 1 slice of Swiss cheese, 1 oz. of corned beef, and 1 oz. of sauerkraut in the middle. Fold in two opposite sides towards the middle. Then, pick up one end and tuck it on the other side of the middle. Dip your fingers into the water and wet the last corner. Roll to close.
Fry the eggrolls in about 3-4 inches of oil for 3 minutes or until golden brown. Make sure not to overcrowd the pot.
Remove from the pot and place on a paper towel-lined plate.
Serve with Thousand Island dressing.

Notes

We used 48 oz. of vegetable oil in a 6-quart pot.
Use chicken or turkey instead of corned beef to make these Rachels

Nutrition