These crispy, golden-brown delights take the classic Reuben sandwich and transform it into a the perfect appetizers for parties, game days, or get togethers. With a savory filling of pastrami or corned beef, sauerkraut, and gooey cheese, wrapped in a crispy egg roll shell, these Reuben Eggrolls are a delicious twist that we love.
I love a Reuben in any format, but these eggrolls are especially great because they are finger food at its finest. All the ingredients meld together inside the eggroll to give you all the flavors in each bite. They’re pretty perfect if you ask me.
Helpful Tips
- Use pastrami or corned beef: I usually can’t find corned beef except around March, so if I’m making these outside of the season, I just buy sliced pastrami from the deli.
- Make your own sauerkraut: I don’t often have sauerkraut on hand but I always have cabbage. Making your own quick sauerkraut is super easy!
- Don’t overfill: Be careful not to overfill the eggrolls, as this can cause them to burst open during frying.
- Seal well: Make sure to seal the edges tightly to prevent any filling from leaking out while frying.
- Baking option: For a healthier alternative, you can bake or air fry the eggrolls at 400°F (200°C) for about 15-20 minutes, brushing them lightly with oil for a crispy finish.
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Reuben Eggrolls
Ingredients
- 1 cup cooked corned beef chopped
- 1 cup sauerkraut drained and squeezed dry
- 1 cup Swiss cheese chopped or shredded
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 package egg roll wrappers
- Oil for frying vegetable or canola
- Thousand Island dressing for dipping
Instructions
- In a mixing bowl, combine the chopped corned beef, sauerkraut, Swiss cheese, Dijon mustard, and garlic powder. Mix until well combined.
- Lay an egg roll wrapper on a clean surface, with one corner pointing toward you. Place about 2 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly. Seal the top corner with a little water to ensure it stays closed. Repeat with the remaining wrappers and filling.
- In a large skillet or deep fryer, heat oil to 350°F (175°C). You’ll need enough oil to submerge the eggrolls.
- Carefully add the eggrolls to the hot oil, a few at a time, being careful not to overcrowd the pan. Fry for about 3-4 minutes, or until golden brown and crispy. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil.
- Serve your Reuben Eggrolls hot with Thousand Island dressing for dipping.
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.