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
Scale
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
