Description
These Reuben Egg Rolls combine all the irresistible flavors of a classic Reuben sandwich into a crispy, golden egg roll wrapper. Filled with corned beef, Swiss cheese, sauerkraut, and a tangy thousand island dipping sauce, they make a perfect appetizer or party snack that is crunchy, savory, and full of comforting deli-style taste.
Ingredients
Filling
- ¾ lb corned beef, roughly chopped
- ½ lb Swiss cheese, roughly chopped
- 1½ cups sauerkraut, drained and squeezed dry
- ¼ cup minced yellow onion
- 2 tablespoons minced dill pickle
- 2 teaspoons caraway seeds (optional, to replicate rye bread flavor)
Dipping Sauce
- ¾ cup mayonnaise
- 2 tablespoons ketchup
- ½ teaspoon paprika
- ½ teaspoon granulated sugar
Assembly & Frying
- 2 tablespoons flour
- 3 tablespoons water
- 10-12 egg roll wrappers
- 1 quart canola or vegetable oil (for frying)
Instructions
- Prepare the Dipping Sauce: In a bowl, mix together mayonnaise, ketchup, paprika, and granulated sugar until smooth. Cover and refrigerate until ready to serve.
- Make the Filling: In a large bowl, combine the chopped corned beef, Swiss cheese, sauerkraut (well-drained), minced onion, minced dill pickle, and caraway seeds if using. Mix well to evenly distribute all ingredients.
- Create the Flour Paste: Stir together the flour and water in a small bowl until it forms a smooth paste. This will be used to seal the egg roll wrappers.
- Assemble the Egg Rolls: Working with one egg roll wrapper at a time, lay it flat with one corner pointing toward you (diamond shape). Spoon about 3 tablespoons of the filling in a log shape onto the bottom third of the wrapper. Brush all edges with the flour paste. Fold the bottom corner over the filling, then fold in the left and right sides, and finally roll upwards to enclose the filling fully. Press along the seams to seal tight.
- Prepare for Frying: Place the finished egg rolls seam side down on a baking sheet lined with damp paper towels to keep them from drying out. Repeat for all wrappers until filling is used up.
- Heat the Oil: Pour 2-3 inches of canola or vegetable oil into a heavy-bottomed pot or Dutch oven and heat to 350°F, monitored with an oil thermometer.
- Fry the Egg Rolls: Fry the egg rolls in batches of 3-4 without overcrowding the pot. Cook for 1-2 minutes, turning them occasionally for even golden browning. Use a splatter screen if available, as the oil may splatter near the end of cooking.
- Drain and Serve: Remove egg rolls using a slotted spoon and place on a wire rack or paper towel-lined tray to drain excess oil. Continue frying remaining batches the same way. Serve warm with the prepared thousand island dipping sauce.
Notes
- Squeeze out as much liquid as possible from the sauerkraut to prevent soggy egg rolls.
- Caraway seeds are optional but add authentic rye bread flavor to the filling.
- Use an oil thermometer to maintain 350°F for perfect frying results.
- Do not overcrowd the frying pot to ensure even cooking and crispiness.
- Leftover egg rolls can be reheated in an air fryer or oven to crisp back up.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
