If you love the classic flavors of a Reuben sandwich but want to enjoy them in a fun, crispy twist, you’re absolutely going to adore this Pastrami Reuben Egg Rolls Recipe. I first stumbled upon the idea when I was craving something crunchy with that crazy good sauerkraut and cheese combo, and wow — these egg rolls seriously hit the spot every time. Whether you’re serving them as a snack, appetizer, or even a quick dinner, they’re guaranteed to impress and are way easier to make than you might think.
Why You’ll Love This Recipe
- Crispy, Golden Perfection: The egg rolls come out beautifully crispy every time — whether you air fry or bake them.
- Classic Reuben Flavors: You get all that tangy sauerkraut, savory pastrami, and melty Swiss cheese wrapped up together.
- Quick & Easy To Assemble: It’s a simple process with minimal ingredients, perfect for busy weeknights or last-minute guests.
- Versatile Dipping Sauce: The homemade Russian-style dressing adds just the right zing without overwhelming the flavors.
Ingredients You’ll Need
Each ingredient in this Pastrami Reuben Egg Rolls Recipe plays a key role in balancing flavor and texture. When shopping, look for good-quality pastrami and fresh sauerkraut with plenty of tang to make sure your egg rolls pop with that signature Reuben taste.
- Sauerkraut: I always squeeze out the excess liquid to prevent soggy egg rolls.
- Egg roll wrappers: Choose fresh or frozen wrappers; just be sure they aren’t dried out or cracked.
- Pastrami: Less fatty cuts work best so your filling is flavorful without being greasy.
- Swiss cheese: I prefer Jarlsberg for its mellow nutty flavor and great melting quality.
- Olive oil spray: This helps get that perfect crispy outer shell when air frying or baking.
- Mayonnaise: Use light mayo to keep the dressing creamy but not overwhelming.
- Ketchup: Adds a little sweetness balancing the tang of the sauerkraut.
- Worcestershire sauce: A savory depth booster that’s essential in the dipping sauce.
- Horseradish: Adds a gentle spicy kick true to Reuben tradition.
- Hot sauce: Just a dash to bring some lively heat – I love Frank’s Red Hot here.
- Fresh lemon juice: Brightens the sauce with a fresh citrus note.
- Onion powder: A subtle punch that complements the other flavors.
- Kosher salt: To season your sauce perfectly.
Variations
I love playing around with this Pastrami Reuben Egg Rolls Recipe by swapping or adding different ingredients to suit mood or occasion. Feel free to experiment—you might find your own favorite twist!
- Vegetarian option: I’ve replaced pastrami with a mushroom and Swiss combo that’s surprisingly satisfying.
- Spicy twist: Adding extra horseradish or a little sliced jalapeño gives these egg rolls a fiery kick that my family adores.
- Different cheese: Try sharp cheddar or provolone if you want a stronger cheese flavor.
- Cooking methods: I sometimes deep fry for an ultra-crispy shell, but baking or air frying keeps them lighter and equally delicious.
How to Make Pastrami Reuben Egg Rolls Recipe
Step 1: Prep the Sauerkraut and Pastrami Filling
Start by draining your sauerkraut thoroughly—this step is key because too much liquid makes the egg rolls soggy, and no one wants that. I like to press the sauerkraut in a clean kitchen towel and squeeze out as much moisture as I can. After that, chop your pastrami into small, manageable pieces so every bite has meat without overpowering the roll.
Step 2: Assemble Your Egg Rolls
Place one egg roll wrapper on your workspace with the corners like a diamond—that little trick helps with wrapping later on. Spoon about 2 tablespoons each of pastrami, Swiss cheese, and sauerkraut onto the bottom third of the wrapper. Then, carefully fold the point closest to you over the filling. To seal, dip your finger in a small bowl of water and run it around the edges—you’ll want a good seal to avoid filling leaking during cooking. Fold in the left and right corners tightly, then roll up the wrapper into a snug cylinder. Repeat with the remaining wrappers and filling.
Step 3: Cook Until Golden and Crispy
This is where the magic happens! I usually spray the egg rolls lightly with olive oil spray to help them crisp up evenly. Then, you can either air fry them at 375°F for about 8-10 minutes, flipping halfway through, or bake them in a preheated oven at 400°F for around 12-15 minutes. You’ll know they’re done when they’re beautifully golden brown and crunchy all over. Cooking times may vary depending on your equipment, so keep an eye on them after the 8-minute mark.
Step 4: Whip Up the Russian-Style Dipping Sauce
While your egg rolls cook, mix together the light mayonnaise, ketchup, Worcestershire sauce, horseradish, hot sauce, lemon juice, onion powder, and a pinch of kosher salt in a small bowl. This sauce is the secret weapon – creamy with just the right tang and spice to complement every crispy bite. Adjust the heat level to your liking by adding more or less hot sauce.
Pro Tips for Making Pastrami Reuben Egg Rolls Recipe
- Dry Your Sauerkraut Well: This avoids soggy egg rolls and ensures the shell stays crisp after cooking.
- Seal the Wrappers Properly: Using water to seal the edges makes rolling easier and keeps the filling inside during cooking.
- Don’t Overfill: Keeping the filling moderate makes wrapping easier and prevents bursts in the fryer or oven.
- Use Olive Oil Spray Liberally: This helps achieve an even golden crunch without greasiness.
How to Serve Pastrami Reuben Egg Rolls Recipe
Garnishes
I love topping mine with a little extra sauerkraut on the side for those who want to double down on tang. A sprinkle of fresh chopped parsley or chives also adds a nice pop of color and freshness. Sometimes, I even drizzle a bit of extra dipping sauce over hot egg rolls for a pretty presentation.
Side Dishes
To keep things classic, I usually serve these with a crisp dill pickle and some kettle-cooked potato chips on the side. For a heartier meal, a simple green salad or coleslaw with a lemony dressing pairs beautifully to balance the savory richness.
Creative Ways to Present
For a party, I like to slice the egg rolls in half on the diagonal and serve them buffet-style with small bowls of the Russian dipping sauce. It makes for a fun finger-food experience! You can also create a Reuben-themed platter by adding rye bread bites and extra deli meats on the side for a “build-your-own” appetizer spread.
Make Ahead and Storage
Storing Leftovers
My family rarely has leftovers, but when we do, I store the cooled egg rolls in an airtight container in the fridge for up to 3 days. Make sure they’re completely cooled before storing to avoid condensation that could lead to sogginess.
Freezing
I’ve frozen uncooked assembled egg rolls on a baking sheet, then transferred them to a freezer bag once frozen solid. This way, you can pop out as many as you want for a quick future snack—just bake or air fry straight from frozen, adding a few extra minutes to cooking time.
Reheating
To bring leftover egg rolls back to crispy life, reheat them in an air fryer or oven at 375°F for about 5-8 minutes. I avoid the microwave because it tends to make the wrappers soggy, and then you lose that delicious crunch that makes these egg rolls shine.
FAQs
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Can I use corned beef instead of pastrami in this Pastrami Reuben Egg Rolls Recipe?
Absolutely! Corned beef works just as well and maintains the classic deli flavor you expect from a Reuben. Just chop it finely and be mindful of its moisture content to keep your egg rolls from getting too wet.
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What’s the best way to prevent the egg roll wrappers from tearing?
Handling the wrappers gently and keeping them covered with a damp towel while assembling can prevent them from drying out and cracking. Also, don’t overfill the wrapper and make sure the filling is compact before rolling.
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Can I bake these instead of air frying?
Yes! Baking at 400°F for 12-15 minutes, flipping halfway through, yields a nicely crisp result that’s a bit lighter but equally tasty as air frying.
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Is there a vegetarian version of this recipe?
Definitely. You can substitute mushrooms, tempeh, or even a roasted vegetable mix for the pastrami. Add extra Swiss cheese and sauerkraut for that classic flavor balance.
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How long can I freeze assembled egg rolls before cooking?
You can freeze them for up to 1 month. Just make sure they’re well sealed in a freezer bag or airtight container to prevent freezer burn.
Final Thoughts
I absolutely love how this Pastrami Reuben Egg Rolls Recipe combines all those classic deli sandwich flavors into a hand-held, crispy treat that everyone can enjoy. When I first made these, they quickly became a family favorite and a go-to for entertaining because they’re easy to make ahead and cook to golden perfection every time. I’m confident you’ll enjoy making and sharing them just as much as we do. So grab your wrappers and pastrami, and get ready for some seriously addictive bites that bring Reuben love to a whole new level!
Print
Pastrami Reuben Egg Rolls Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 egg rolls (4 servings, 2 egg rolls each)
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
- Diet: Low Fat
Description
Deliciously crispy Pastrami Reuben Egg Rolls filled with tangy sauerkraut, savory pastrami, and creamy Swiss cheese, served with a zesty Russian-inspired dressing. This healthier version is perfect for a crowd and can be cooked using an air fryer or oven for a golden, crunchy finish without deep frying.
Ingredients
Filling
- 1 1/2 cups sauerkraut, excess liquid squeezed out
- 6 ounces pastrami, chopped (or corned beef)
- 1 cup shredded reduced fat Swiss cheese (Jarlsberg recommended)
- 8 egg roll wrappers
- Olive oil spray (for cooking)
Russian Dressing
- 1/4 cup light mayonnaise
- 2 tablespoons ketchup
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon horseradish
- Dash of hot sauce (Frank’s Red Hot suggested)
- 1/2 tablespoon fresh lemon juice
- 1/4 teaspoon onion powder
- Pinch kosher salt
Instructions
- Prepare Sauerkraut: Using a clean kitchen towel, firmly squeeze the sauerkraut to remove any excess liquid; this prevents soggy egg rolls. Set the dried sauerkraut aside.
- Assemble Wrapper: Lay one egg roll wrapper flat on a clean, dry surface with the corners pointing up, down, left, and right, resembling a diamond shape.
- Add Filling: On the bottom third section of the wrapper closest to you, place approximately ¾ ounce (2 tablespoons) of chopped pastrami, followed by 2 tablespoons of shredded Swiss cheese, and then 2 tablespoons of the dried sauerkraut.
- Roll Up: Fold the bottom corner of the wrapper over the filling tightly. Dip your finger into a small bowl of water and moisten the edges of the wrapper. Fold in the left and right corners toward the center to enclose the filling, then continue rolling upwards to form a tight cylinder. Seal the edge with water to secure.
- Repeat: Repeat the assembly process with the remaining filling and egg roll wrappers until all are prepared.
- Cook Egg Rolls: Lightly spray the egg rolls with olive oil to ensure even browning. Cook the egg rolls either by air frying at 375°F (190°C) for about 8-10 minutes until golden and crispy, flipping halfway through, or bake in a preheated oven at 400°F (200°C) on a baking sheet lined with parchment paper for 12-15 minutes until crisp and browned, turning once.
- Make Russian Dressing: In a small bowl, whisk together light mayonnaise, ketchup, Worcestershire sauce, horseradish, hot sauce, lemon juice, onion powder, and a pinch of kosher salt until smooth and well combined.
- Serve: Serve the hot, crispy Pastrami Reuben Egg Rolls with the prepared Russian dressing on the side for dipping.
Notes
- For best results, make sure sauerkraut is well drained to avoid sogginess inside the egg rolls.
- This recipe can be cooked in an air fryer or baked for a healthier alternative to deep frying.
- Feel free to substitute pastrami with corned beef for a variation of flavors.
- Russian dressing can be adjusted in spice levels by modifying the amount of hot sauce and horseradish according to your preference.
- These egg rolls make a fantastic appetizer or party snack and are perfect for sharing.
Nutrition
- Serving Size: 2 egg rolls and 1 tablespoon sauce
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 1297 mg
- Fat: 9.5 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 50 mg
