Looking for a delightful appetizer or a unique main course? These Reuben Egg Rolls offer an exciting and savory twist on the beloved classic Reuben sandwich, delivering all the familiar flavors in a crispy, handheld package. Perfectly golden and incredibly satisfying, they’re surprisingly easy to make and guaranteed to be a crowd-pleaser for any occasion.
Irresistible Reuben Egg Rolls: A Crispy Twist on a Classic Sandwich
The Reuben sandwich is a culinary icon, celebrated for its harmonious blend of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing, all nestled between slices of toasted rye bread. But what if you could take those incredible flavors and transform them into something even more exciting and appetizer-friendly? Enter the Reuben Egg Roll – a brilliant fusion that captures the essence of the classic sandwich in a crispy, golden-fried wrapper.
These egg rolls are not just a clever novelty; they are a genuinely delicious creation that brings a new texture and format to a cherished flavor profile. Imagine biting into a perfectly crisp exterior, followed by a warm, gooey center of savory corned beef, melted Swiss cheese, and tangy sauerkraut, all brought together with that unmistakable creamy dressing. It’s a symphony of flavors and textures that makes for an unforgettable snack, appetizer, or even a light meal. Ideal for game days, parties, or a fun family dinner, this recipe promises ease of preparation and a truly spectacular result. Plus, with their vibrant flavors, they make an exceptional treat to serve around St. Patrick’s Day!
Why You’ll Fall in Love with These Reuben Egg Rolls
- Unforgettable Flavor Fusion: They capture every iconic taste of a traditional Reuben sandwich – the savory corned beef, the melted Swiss, the tangy sauerkraut, and the creamy dressing – all wrapped in a crispy shell.
- Effortlessly Delicious: With a straightforward ingredient list and simple rolling technique, these egg rolls are surprisingly easy to assemble, even for novice cooks.
- Versatile Serving Option: Perfect as a party appetizer, a hearty snack, or a fun, deconstructed main dish, they fit seamlessly into any meal plan.
- Crowd-Pleasing Appeal: Their unique format and familiar flavors make them an instant hit with guests of all ages. Who can resist a crispy, dippable delight?
- Customizable to Your Liking: Whether you prefer a milder taste or a bolder caraway kick, this recipe offers easy adjustments to suit your personal preferences.
The Story Behind the Reuben Egg Roll: A Culinary Mashup
To truly appreciate the genius of the Reuben Egg Roll, it’s worth understanding its origins. The classic Reuben sandwich boasts a fascinating, albeit debated, history, with claims ranging from Omaha, Nebraska, to New York City in the early 20th century. Regardless of its exact birthplace, the combination of hot corned beef, melted Swiss cheese, sauerkraut, and Russian or Thousand Island dressing on rye bread quickly became an American deli staple, revered for its robust flavor and comforting warmth.
The concept of encasing ingredients in a crispy wrapper, however, hails from East Asian culinary traditions, specifically the egg roll. Traditional egg rolls typically feature savory fillings like shredded cabbage, pork, and shrimp, wrapped in a thin dough and deep-fried until golden. The modern culinary landscape, with its embrace of fusion cuisine, naturally led to inventive cross-cultural dishes. Chefs and home cooks alike began experimenting with unexpected fillings for egg rolls, leading to creations like cheeseburger egg rolls, buffalo chicken egg rolls, and, of course, the Reuben Egg Roll.
This particular mashup is a stroke of brilliance because the flavors of the Reuben sandwich translate exceptionally well into an egg roll format. The richness of the corned beef, the sharp tang of the sauerkraut, and the creaminess of the Swiss cheese and dressing are perfectly complemented by the crispy, fried wrapper, offering a delightful textural contrast. The egg roll wrapper acts as a compact, mess-free vessel, transforming a potentially unwieldy sandwich into a convenient, dippable appetizer that’s perfect for parties or as a fun twist on a weeknight meal. It’s a testament to how culinary boundaries can be blurred to create something familiar yet entirely new and exciting.
Frequently Asked Questions About Reuben Egg Rolls
This recipe is designed to yield 12 generous egg rolls, making it suitable for a small gathering or as a substantial appetizer. If you’re hosting a larger crowd, or simply want to ensure you have plenty of leftovers (though these are best eaten fresh!), you can easily double the recipe. Just be sure to work in batches when frying to maintain optimal oil temperature and prevent overcrowding.
Thousand Island dressing is indeed a traditional component of a classic Reuben sandwich, and its sweet, tangy, and creamy profile works wonderfully in these egg rolls. However, you absolutely have the option to use Russian dressing if that’s your preference. Russian dressing offers a slightly spicier, more horseradish-forward kick, which many Reuben aficionados adore. Feel free to experiment with either to find your favorite!
Caraway seeds are primarily included in this recipe to mimic the distinctive flavor of rye bread, which is integral to a traditional Reuben sandwich. They add a warm, slightly anise-like aroma and taste that elevates the authenticity of the “Reuben” experience. However, if caraway isn’t a flavor you particularly enjoy, or if you simply don’t have them on hand, they are completely optional. The egg rolls will still be incredibly flavorful without them, allowing the other core ingredients to shine.
Unfortunately, wonton wrappers are generally too small and delicate for this recipe. They won’t be able to hold the substantial filling of corned beef, cheese, and sauerkraut without tearing, and they might become too crispy or even burn when fried. It’s crucial to use wrappers specifically labeled “egg roll wrappers” from your grocer, as these are larger and thicker, designed to contain hearty fillings and achieve that satisfying crispness. While spring roll wrappers might seem like an alternative, keep in mind they are much thinner than egg roll wrappers and will result in a different texture.
For the best possible texture and flavor, Reuben Egg Rolls are truly at their peak when enjoyed immediately after frying. Over time, the crispiness of the wrapper will inevitably diminish, and the filling can cause them to become soggy. While you can technically store leftovers in an airtight container in the refrigerator for a day, we strongly recommend eating them fresh to savor their optimal crunch and warmth. Reheating them in an air fryer or oven might help restore some crispness, but it won’t quite match the freshly fried experience.
Yes, absolutely! While deep frying often yields the quintessential crispiness and golden color, air frying is a fantastic alternative for a lighter version. To air fry, lightly spray a 5-quart air fryer basket with olive oil non-stick cooking spray. Prepare your egg rolls as directed below in the instructions. Once rolled, spray the tops and sides of each egg roll generously with non-stick olive oil spray. Place the egg rolls into the air fryer basket with the sealed side facing down, ensuring you do not overcrowd the basket – leave at least ½ inch to an inch of space around each egg roll for even cooking. Spray the upward-facing side of the egg rolls again with olive oil spray, ensuring all surfaces are coated. Air fry at 375°F (190°C) for 5 minutes, then flip them over and bake for another 5 minutes, or until golden brown and crispy. No preheating is necessary for most air fryers.
Indeed, baking is another viable option for a less oily finish, though the texture will be slightly less crispy than deep-fried or air-fried versions. To bake your Reuben Egg Rolls, preheat your oven to 400°F (200°C). For added moisture and to help prevent drying, place a shallow pan half-filled with water on the bottom rack of your oven. Arrange the prepared egg rolls on a baking sheet lined with aluminum foil, ensuring they are not touching. Bake for approximately 25-30 minutes, flipping them halfway through the baking time to ensure even browning. Keep a close eye on them during the last few minutes to achieve your desired level of crispness.
Essential Ingredients for Perfect Reuben Egg Rolls
Crafting these delectable egg rolls requires a few key components, each playing a vital role in recreating that iconic Reuben flavor profile. Sourcing quality ingredients will make all the difference in the final taste and texture.
- Sauerkraut: Be sure to use well-drained sauerkraut to prevent excess moisture from making your egg rolls soggy. Its tangy crunch is indispensable.
- Thousand Island Dressing: This creamy, zesty dressing binds the flavors together and provides that classic Reuben tang. Have extra for dipping!
- Caraway Seeds (optional): These tiny seeds mimic the flavor of rye bread, adding an authentic touch. Skip them if you’re not a fan.
- All-Purpose Flour & Water: Mixed to form a simple paste, this acts as a crucial “glue” to seal your egg rolls securely.
- Egg Roll Wrappers: The cornerstone of this recipe! Ensure you get actual egg roll wrappers, not smaller wonton or thinner spring roll wrappers.
- Swiss Cheese: Its nutty, melty qualities are essential. Slices are easiest for layering.
- Deli Corned Beef: High-quality, thinly sliced deli corned beef is key for a rich, savory filling.
- Oil, for Frying: A neutral oil with a high smoke point, like vegetable, canola, or peanut oil, is best for achieving that perfect golden crisp.
Step-by-Step Guide: Crafting Your Delicious Reuben Egg Rolls
Follow these detailed steps to assemble and fry your Reuben Egg Rolls to golden, crispy perfection. Precision in wrapping and maintaining oil temperature are key for the best results.
First, prepare your flavorful sauerkraut mixture. In a medium-sized bowl, combine the well-drained sauerkraut, Thousand Island dressing, and the optional caraway seeds. Mix these ingredients thoroughly until everything is evenly coated. This mixture forms the tangy heart of your egg rolls, so ensure it’s well combined. Once mixed, set this bowl aside.
Next, create your sealing paste. In a separate small bowl, whisk together the all-purpose flour and water until a smooth, thick paste forms. This flour paste will act as a natural adhesive, ensuring your egg rolls remain tightly sealed during frying. Set this aside, as you’ll need it during the rolling process.
Now, begin heating your frying oil. Pour enough oil into a deep fryer or a heavy-bottomed Dutch oven on your stove to ensure the egg rolls will be fully submerged. Slowly heat the oil to a temperature of 350°F (175°C). Using a kitchen thermometer is highly recommended to accurately monitor the oil temperature, which is crucial for perfectly cooked egg rolls.
Prepare your work surface for rolling. Lay a single egg roll wrapper flat on a clean, dry surface, orienting it so one corner points directly towards you, forming a diamond shape. Place one slice of Swiss cheese onto the bottom corner of the wrapper. This creates a foundational layer for your filling.
Next, layer the star of the show: the corned beef. Place two slices of the thinly sliced deli corned beef directly on top of the Swiss cheese. Arrange them neatly to ensure even distribution of meat within the egg roll.
After the corned beef, add about 2 tablespoons of your prepared sauerkraut mixture on top. Ensure you distribute the mixture evenly across the corned beef, leaving enough space around the edges of the wrapper for sealing. This step is vital for that signature Reuben tang.
Begin the rolling process by taking the bottom corner of the egg roll wrapper and folding it up and tightly over the filling. Press down gently to secure it against the ingredients, eliminating any air pockets.
Now, fold in the side corners of the wrapper towards the center, creating a neat envelope shape. Continue to roll the wrapper tightly upwards, compacting the filling as you go. The goal is to create a snug, cylindrical package.
To seal the egg roll, dip your finger into the flour paste mixture and apply a thin layer to the top corner of the wrapper. Finish rolling the egg roll completely, pressing down on the flap to ensure it is firmly secured. This paste prevents the egg roll from unraveling during frying. Repeat this entire process with the remaining wrappers and filling until all your Reuben Egg Rolls are assembled.
As you finish rolling each egg roll, place them on a clean sheet tray. To prevent them from drying out while you work on the others, cover the tray with a clean, damp kitchen towel. This helps maintain the wrappers’ pliability and ensures they fry beautifully.
Once your oil reaches the desired temperature of 350°F, it’s time to fry! Carefully place the egg rolls into the hot oil in batches, ensuring you don’t overcrowd the fryer. Fry them for about 5 minutes, flipping them occasionally to ensure all sides achieve a beautiful golden brown and crispy texture. Overcrowding can lower the oil temperature, leading to greasy egg rolls, so patience is key. Once fried, carefully remove the egg rolls from the oil.
As soon as they’re out of the oil, transfer the fried egg rolls to a plate lined with paper towels or a wire rack set over a baking sheet. This allows any excess oil to drain off, keeping them perfectly crisp. Serve these delightful Reuben Egg Rolls immediately, optionally garnished with fresh scallions and accompanied by extra Thousand Island dressing for dipping. Enjoy the irresistible crunch and classic flavors!
Tips for Achieving the Crispiest Egg Rolls
To ensure your Reuben Egg Rolls are perfectly golden and incredibly crisp every time, keep these expert tips in mind:
- Maintain Oil Temperature: This is paramount! Use a kitchen thermometer to keep your oil consistently at 350°F (175°C). If the oil is too cool, the egg rolls will absorb too much oil and become greasy. If it’s too hot, they’ll burn on the outside before the cheese melts inside.
- Don’t Overcrowd the Fryer: Fry in small batches. Overcrowding lowers the oil temperature dramatically and can lead to uneven cooking and less crispy results. Give each egg roll space to swim!
- Drain Well: Immediately after frying, transfer the egg rolls to a wire rack set over a baking sheet, or onto a plate lined with paper towels. This allows excess oil to drip off, ensuring they stay crisp rather than becoming soggy.
- Seal Tightly: Use that flour-and-water paste diligently. A well-sealed egg roll prevents the filling from escaping and the wrapper from becoming oily or soggy from internal moisture.
- Use Fresh Wrappers: Ensure your egg roll wrappers are fresh and pliable. Dry or cracked wrappers will tear during rolling and cooking. Keep them covered with a damp cloth while you work.
- Pat Sauerkraut Dry: Excess moisture from the sauerkraut is the enemy of crispiness. Make sure to drain and even gently squeeze your sauerkraut to remove as much liquid as possible before mixing it with the dressing.
Serving Suggestions & Delightful Variations
Reuben Egg Rolls are fantastic on their own, especially when served warm with a side of extra Thousand Island dressing. However, there are many ways to elevate your serving experience or introduce exciting variations:
- Dipping Sauces: Beyond Thousand Island, consider a creamy horseradish sauce for an extra kick, a tangy dill sauce, or even a spicy sriracha mayo for a modern twist.
- Garnish with Freshness: A sprinkle of chopped fresh scallions or parsley adds a touch of color and a fresh counterpoint to the rich filling.
- Pair with Sides: Serve these as an appetizer alongside a crisp green salad, a bowl of tomato soup, or even some homemade potato chips for a full, satisfying meal.
- Meat Variations: While corned beef is classic, you could experiment with pastrami for a “Reuben-Rachel” fusion, or even a mix of both. For a vegetarian option, consider using sautéed mushrooms or roasted tempeh as a substitute for the meat.
- Cheese Swaps: While Swiss is traditional, a provolone or even a sharp white cheddar could offer an interesting flavor dynamic.
- Spice it Up: Add a pinch of red pepper flakes to your sauerkraut mixture for a subtle heat, or a dash of hot sauce to your dipping dressing.
Looking for More Delicious Recipes?
If you’ve enjoyed this unique Reuben Egg Roll recipe, you’ll love exploring other creative and comforting dishes. Here are some more favorites to inspire your next culinary adventure:
- Quick Sauerkraut
- Homemade Sauerkraut (Fermented)
- Baked Reuben Casserole
- Reuben Sliders
- Cheeseburger Egg Rolls
- French Dip Egg Rolls
- Air Fryer Southwestern Egg Rolls
- Reuben Dip
- Slow Cooker Corned Beef
- Peach Cobbler Egg Rolls
- Apple Pie Egg Rolls
Reuben Egg Rolls
Experience all the beloved flavors of a traditional Reuben sandwich – savory corned beef, melted Swiss cheese, tangy sauerkraut, and creamy Thousand Island dressing – all wrapped in a golden, crispy egg roll. This recipe is straightforward, delivers incredible results, and is guaranteed to be a hit at any gathering, especially around St. Patrick’s Day!
10
5
15
6 (yields 12 egg rolls)
Brandie Skibinski
Ingredients
-
1 ½
cups
sauerkraut (well drained) -
1
Tablespoon
Thousand Island dressing
(plus more for dipping) -
¼
teaspoon
caraway seeds
(optional, to mimic rye bread flavor) -
1
Tablespoon
all-purpose flour -
1
Tablespoon
water -
12
egg roll wrappers -
12
slices
swiss cheese -
24
slices
(1 pound) sliced deli corned beef -
Oil, for frying
(e.g., vegetable, canola, or peanut oil)
Instructions
- In a medium-sized bowl, mix together 1 ½ cups well-drained sauerkraut, 1 Tablespoon Thousand Island dressing, and ¼ teaspoon caraway seeds (if using). Set this flavorful mixture aside.
- In a small bowl, combine 1 Tablespoon all-purpose flour and 1 Tablespoon water. Whisk until a smooth paste forms, then set aside. This paste will be used to seal your egg rolls.
- Gradually heat your frying oil in a deep fryer or a Dutch oven on the stove until it reaches 350°F (175°C). Use a kitchen thermometer for accuracy.
- On a clean work surface, lay one of the 12 egg roll wrappers in a diamond shape with a corner pointing towards you. Place one of the 12 slices of Swiss cheese in the bottom corner of the wrapper.
- Place two slices of the 24 slices (1 pound) deli corned beef on top of the Swiss cheese.
- Spoon about 2 Tablespoons of the sauerkraut mixture evenly over the corned beef, ensuring you reserve enough mixture for all 12 egg rolls.
- Bring the bottom corner of the wrapper up and tightly over the filling, pressing down to secure.
- Fold in the left and right side corners towards the center, then continue to roll the wrapper tightly upwards around the filling, creating a neat cylinder.
- Dip your finger into the flour paste mixture and brush a little onto the top corner of the wrapper. Finish rolling until the top flap is securely sealed against the egg roll. Repeat with the remaining wrappers and filling.
- Place the rolled egg rolls on a sheet tray and cover them with a clean, damp kitchen towel to prevent them from drying out while you finish assembling the batch.
- Once the oil is hot and at 350°F, fry the egg rolls in batches for about 5 minutes, turning them frequently to ensure all sides are golden brown and crispy. Avoid overcrowding the fryer.
- Remove the fried egg rolls and place them on a plate lined with paper towels or on a wire rack over a baking sheet to drain any excess oil. Serve immediately with an optional scallion garnish and extra Thousand Island dressing for dipping.
Notes
- Always use egg roll wrappers, not smaller wonton wrappers, for proper filling containment and crispiness.
- This recipe makes 12 large egg rolls. It can easily be doubled to serve a larger gathering or to have more on hand.
- You have the option to use either Thousand Island or Russian Dressing in the filling and as a dipping sauce, based on your preference.
- The caraway seeds are optional; they enhance the rye bread flavor but can be omitted if you don’t enjoy them.
- For best results, consume egg rolls fresh as they can become soggy when stored. Reheating in an air fryer or oven can help restore some crispness.
- Ensure sauerkraut is well-drained to prevent soggy egg rolls.
Appetizer, Snack
American, Fusion
Nutrition
Calories:
376
kcal
|
Carbohydrates:
20
g
|
Protein:
23
g
|
Fat:
22
g
|
Sodium:
1392
mg
|
Fiber:
2
g
|
Sugar:
1
g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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