Reuben Egg Rolls

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Crispy Reuben Egg Rolls filled with corned beef, sauerkraut and Swiss cheese and fried to perfection. Serve with Thousand Island for dipping!

If you, like me, love Reuben Sandwiches you have got to try these Reuben Egg Rolls. It has all of the deliciousness of the sandwich but instead of sandwiched between slices of rye bread, all the goodies are rolled in an egg roll wrapper and fried until crispy and golden.

There are many different ways to use leftover corned beef. You’ve got your classic corned beef hash and Corned Beef Sandwiches but guys, these Reuben Egg Rolls just might become your new favorite way to enjoy this cured beef.

Let’s talk about what you’re going to need to make them.

Reuben Egg Roll Ingredients:

• CORNED BEEF: I used leftover Baked Corned Beef for this recipe. You can also use pastrami from the deli counter.
• SAUERKRAUT: It is important to make sure that the sauerkraut is drained well so that the egg rolls won’t be too wet.
• SWISS CHEESE: For the best results, use freshly grated Swiss cheese.
• EGG ROLL WRAPPERS: I used my favorite Menlo brand egg roll wrappers but you can use whatever egg roll wrappers that you can find.
• EGG: To seal the egg rolls.
• OIL: For frying.
• THOUSAND ISLAND DRESSING: You can make your own Thousand Island Dressing or use your favorite bottled version.

Step by Step Photos and Instructions:

If you’ve made any kind of egg roll before, you’ll find making Reuben Egg Rolls just as easy. Maybe even easier because you don’t have to pre-cook the filling. The trickiest part will be rolling the egg roll so I’ve included step by step photos to help you every step of the way.

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• STEP #1: Dice the corned beef into small pieces. If you are using pastrami, slice into small strips.
• STEP #2: Place an egg roll wrapper on a flat surface in a diamond shape. Place 1 tablespoon each of diced corned beef, sauerkraut and Swiss cheese about an inch or so away from the corner closest to you.
• STEP #3: Working away from you, fold the bottom of the wrapper over the top of the filling.
• STEP #4: Fold in both sides of the wrap and brush the end of the egg roll wrapper with egg. Continue rolling to seal completely. Continue until all ingredients are used. This should make about 10 egg rolls.
• STEP #5: Heat 1/2 inch of oil in a skillet over medium heat to 350 degrees. Cook egg rolls, in batches if necessary, until golden brown. About 2 minutes. Repeat until all egg rolls are fried.
• STEP #6: Transfer to a paper towel lined plate, sprinkle with salt and serve with Thousand Island Dressing.

Storage and Leftovers:

I recommend eating these right after frying them. However, you can make them in advance and refrigerate for a day or two until ready to use. My personal favorite is to make a large batch and freeze them. Then take them out and thaw before frying.

Recipe FAQ:

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