Description
These Savory Reuben Egg Rolls are a crispy and delicious twist on the classic Reuben sandwich. Stuffed with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, then fried to golden perfection, these egg rolls are the perfect appetizer or snack. Serve them with extra dressing for dipping, and enjoy a crunchy, flavor-packed bite!
Ingredients
Scale
- 12 egg roll wrappers
- 1 lb corned beef, thinly sliced
- 1 cup sauerkraut, drained
- 1 cup Swiss cheese, shredded
- 1/4 cup Thousand Island dressing
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
- Extra Thousand Island dressing (for dipping)
Instructions
- Lay an egg roll wrapper on a clean surface, positioning it like a diamond with one corner facing you.
- Place a slice of corned beef in the center of the wrapper.
- Add a spoonful of drained sauerkraut and a sprinkle of Swiss cheese on top.
- Drizzle a small amount of Thousand Island dressing over the fillings.
- Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll tightly.
- Brush the top corner with beaten egg to seal the egg roll.
- Repeat with the remaining wrappers and fillings.
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Fry the egg rolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
- Remove from oil and place on paper towels to drain excess oil.
- Serve hot with extra Thousand Island dressing for dipping.
Notes
- For a baked version, brush the egg rolls with oil and bake at 400°F (200°C) for 15-18 minutes, flipping halfway through.
- To air-fry, cook at 375°F (190°C) for 8-10 minutes, flipping halfway.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep them crispy.
- Freezing: Wrap each egg roll in plastic wrap and freeze for up to 2 months. Reheat in the oven at 375°F (190°C) for 15-18 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes