If you love the classic Reuben sandwich but want to switch things up with a fun twist, you’ll absolutely adore this Crispy Reuben Egg Rolls Recipe. Imagine that iconic combo of corned beef, Swiss cheese, sauerkraut, and Thousand Island all wrapped up in a crunchy egg roll – it’s seriously addictive. I can’t wait to show you how easy it is to make these at home; your friends and family will go crazy for them!
Why You’ll Love This Recipe
- Perfect Blend of Flavors: Every bite delivers that tangy, creamy, and savory combo that Reuben fans crave.
- Crispy, Golden Exterior: The egg roll wrapper crisps up beautifully, providing the perfect contrast to the creamy filling.
- Great for Parties or Weeknights: Easy finger food that suits appetizers or a quick meal.
- Customizable and Fun: Love spicy or extra cheesy? You can tweak the filling to your heart’s content.
Ingredients You’ll Need
All the ingredients in this Crispy Reuben Egg Rolls Recipe come together so well because they balance creaminess, tang, and a touch of saltiness. When shopping, I find that choosing good quality deli corned beef and fresh sauerkraut really makes a difference.
- Cream cheese: Using softened cream cheese helps the filling come together smoothly without lumps.
- Thousand Island dressing: This brings the signature tang and a bit of sweetness that ties everything together.
- Deli corned beef: Look for thinly sliced, high-quality corned beef for the best texture and flavor.
- Swiss cheese: Shredded Swiss melts perfectly inside without overpowering the other ingredients.
- Sauerkraut: Make sure to squeeze out excess liquid to keep the filling from getting soggy.
- Egg roll wrappers: You want fresh but slightly chilled wrappers; keep them covered so they don’t dry out while you work.
- Vegetable oil: Essential for frying—choose a neutral oil with a high smoke point for the crispiest results.
- Thousand Island for serving: Extra dipping sauce is a must-have accessory!
Variations
I love how versatile the Crispy Reuben Egg Rolls Recipe is, so don’t be shy about making it your own. Here are a few ways I’ve tweaked it that might inspire you:
- Add some spice: I sometimes toss in a little chopped jalapeño or a dash of hot sauce to the filling for an unexpected kick that my family adores.
- Vegetarian version: Swap out the corned beef for sautéed mushrooms and add a touch of smoked paprika to get that smoky vibe without meat.
- Cheese variations: Havarti or Gruyère can be delicious alternatives if you want a slightly different cheese flavor.
- Air-fried option: For a lighter version, try air-frying the egg rolls — they still get super crispy but with less oil.
How to Make Crispy Reuben Egg Rolls Recipe
Step 1: Make the Creamy Reuben Filling
Start by combining the softened cream cheese and Thousand Island dressing in a large bowl until smooth and creamy. I like to use a spoon or spatula to really blend them well so the tangy dressing balances out the richness of the cream cheese. Then, stir in the chopped corned beef, shredded Swiss cheese, and the well-drained sauerkraut. Make sure to press the sauerkraut with a paper towel or your hands to remove as much moisture as possible — too much liquid will make your egg rolls soggy and harder to seal.
Step 2: Fill and Roll the Egg Rolls
Place a damp paper towel over your pile of egg roll wrappers to keep them from drying out while you work. Then, lay a single wrapper in a diamond shape in front of you. Spoon about 3 tablespoons of the filling onto the center. Now, here’s a little trick I discovered: fold up the bottom point first, then fold in both sides snugly before rolling it all the way up. Use a little water on your finger to moisten the top edge — that acts like glue to seal your egg roll shut. If you don’t seal it well, they’ll open during frying, and trust me, cleaning that up isn’t fun!
Step 3: Fry Until Golden and Crispy
Heat 1 ½ to 2 inches of vegetable oil in a deep skillet or Dutch oven to 360°F (180°C). I recommend using a thermometer because oil temperature is key: too low, and your egg rolls get greasy; too high, and they burn on the outside before the filling warms through. Fry 4 egg rolls at a time, turning occasionally until they’re golden brown on each side, usually around 3 minutes per batch. Place the cooked egg rolls on a paper towel-lined plate to drain any excess oil.
Pro Tips for Making Crispy Reuben Egg Rolls Recipe
- Drain Your Sauerkraut Thoroughly: I learned the hard way that excess moisture in sauerkraut can make the wrappers soggy and hard to seal properly.
- Keep Wrappers Covered: Egg roll wrappers dry out fast, so covering them with a damp towel is essential to prevent cracks while rolling.
- Use a Thermometer for Frying: Maintaining the oil temperature at 360°F keeps the rolls crispy without absorbing too much oil.
- Don’t Overfill the Egg Rolls: Too much filling makes rolling tricky and can cause them to break open during frying—I stick with about 3 tablespoons per wrapper.
How to Serve Crispy Reuben Egg Rolls Recipe
Garnishes
I like to serve these egg rolls with a generous drizzle or side of extra Thousand Island dressing for dipping—it’s that familiar tangy zip everyone loves. For a little fresh contrast, thinly sliced green onions or fresh parsley sprinkled on top add a nice pop of color and subtle flavor brightness.
Side Dishes
We often pair these with a simple crisp green salad or some classic coleslaw to balance the richness. Since the egg rolls are so flavorful and filling, lighter sides make a perfect complement. For a heartier meal, roasted or steamed veggies like asparagus or green beans work beautifully.
Creative Ways to Present
For parties, I like to cut the egg rolls in half diagonally and arrange them on a platter with little bowls of Thousand Island dip scattered around. It turns this simple snack into a fancy-looking appetizer that’s easy to grab and share. Another fun idea is to line a baking sheet with parchment paper, place all the egg rolls, and then drizzle homemade mustard aioli or a poppy seed sauce artistically for a unique twist.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to 3 days. To keep the wrappers from getting soggy, I let the egg rolls cool slightly, then carefully layer parchment paper between them before sealing the container.
Freezing
I often make a double batch of the filling and prep all the egg rolls, then freeze them uncooked on a baking sheet lined with parchment. Once frozen solid, I transfer them to a freezer bag. When I want a quick snack or party appetizer, I just fry them straight from frozen—no thawing needed—though you might need an extra minute of frying time.
Reheating
To reheat leftover egg rolls and keep them crispy, I recommend popping them in the oven at 375°F for about 10-12 minutes or reheating briefly in an air fryer. Microwave is tempting but tends to make the wrapper chewy or soggy, so I try to avoid that when possible.
FAQs
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Can I bake the Crispy Reuben Egg Rolls Recipe instead of frying?
Yes! Baking is a great alternative if you want less oil. Brush the egg rolls lightly with oil and bake them at 400°F for about 15-20 minutes, flipping halfway through, until they turn golden and crispy. The texture won’t be quite as crunchy as frying but still delicious.
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How do I prevent the egg rolls from bursting during frying?
Make sure not to overfill the wrappers, seal the edges well with water, and fry at the correct oil temperature (around 360°F). Frying too hot or too cold can cause the wrapper to tear or open up.
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What can I use if I can’t find Thousand Island dressing?
You can make a quick homemade version by mixing ketchup, mayonnaise, a bit of pickle relish, and a dash of Worcestershire sauce. This DIY version works great in both the filling and as a dipping sauce.
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Are these egg rolls suitable for kids?
Absolutely! Kids usually love the cheesy, creamy filling and the crispy shell. Just be mindful of the sauerkraut amount since some kids might find it a bit tangy.
Final Thoughts
I absolutely love how this Crispy Reuben Egg Rolls Recipe brings the classic deli flavors into a fun, shareable app or meal that’s easy to whip up even on a busy night. Every time I make these, my family asks for seconds, and I know you’ll love the balance of crispy, creamy, tangy, and savory just as much. Give it a try, and soon it’ll become one of your go-to recipes for entertaining or satisfying those comfort food cravings!
Print
Crispy Reuben Egg Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Reuben Egg Rolls are a delicious twist on the classic Reuben sandwich, wrapped in crispy egg roll wrappers filled with a creamy mix of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. These savory treats are perfect as appetizers or snacks and come with a side of Thousand Island dressing for dipping.
Ingredients
Filling
- 4 ounces cream cheese, softened
- 3 tablespoons Thousand Island dressing
- 1/2 pound deli corned beef, chopped
- 1 1/2 cups shredded Swiss cheese
- 3/4 cup sauerkraut, squeezed to remove excess liquid
Wraps
- 12 egg roll wrappers
- Vegetable oil for frying
- Thousand Island dressing for serving
Instructions
- Prepare the filling: In a large bowl, stir together the softened cream cheese and Thousand Island dressing until smooth and well combined.
- Mix ingredients: Stir in the chopped corned beef, shredded Swiss cheese, and squeezed sauerkraut until evenly distributed throughout the creamy mixture.
- Prepare wrappers: Cover the egg roll wrappers with a damp paper towel to prevent them from drying out. Working one at a time, lay a wrapper out so that it forms a diamond shape in front of you.
- Fill wrappers: Spoon about 3 tablespoons of the filling mixture onto the center of the wrapper.
- Wrap the egg rolls: Fold up the bottom corner and the two sides over the filling, then roll up tightly toward the top corner. Seal the seam by spreading a little water along the edge and pressing firmly to keep it closed.
- Heat oil: Pour 1 1/2 to 2 inches of vegetable oil into a Dutch oven or deep skillet and heat to 360°F (182°C).
- Fry egg rolls: Carefully place 4 egg rolls at a time into the hot oil. Fry until golden brown and crispy on all sides, about 3 minutes per batch.
- Drain and serve: Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve warm with Thousand Island dressing for dipping.
Notes
- Ensure to squeeze out excess liquid from the sauerkraut to prevent soggy egg rolls.
- Keep egg roll wrappers covered with a damp towel to prevent drying and cracking.
- Maintain oil temperature at 360°F for even frying and crispiness.
- Egg rolls can be baked at 400°F for 15-20 minutes for a healthier alternative, flipping halfway through.
Nutrition
- Serving Size: 1 egg roll
- Calories: 282 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 40 mg
