Reuben Eggs Rolls are crispy on the outside and filled with a creamy mixture of corned beef, sauerkraut, swiss cheese, and Thousand Island dressing.
All the flavors of a Reuben sandwich, minus the rye bread, but a crispy egg roll wrapper more than makes up for that. The insides of these egg rolls are a little sweet and a little tangy and wonderfully rich and creamy.
Great for St Patrick’s Day, gameday, or a party appetizer.
Nontraditonal egg rolls are some of the most fun recipes to make and eat. The flavor combinations you can try are endless. These Reuben Egg Rolls were a big favorite at my house which was no surprise because everyone I know adores a reuben sandwich. Scroll down for more Reuben Recipes.
Ingredients Needed For This Recipe
- Cream cheese– regular or reduced-fat can be used.
- Thousand Island Dressing– Russian dressing can be used instead.
- Deli Corned Beef– Pastrami can be used instead or leftover corned beef.
- Shredded Swiss Cheese– I buy a block of cheese and shred it myself.
- Sauerkraut– be sure to squeeze it to get rid of excess liquid. You don’t want your egg rolls to get soggy.
- Egg Roll Wrappers– look for them in the produce section of a well-stocked grocery store.
- Vegetable oil– for frying.
Reuben Egg Rolls Recipe Tips
- Best eaten right away, but leftovers can be reheated in an air fryer or toaster oven.
- The more egg rolls you roll, the better you will get at it.
- Don’t stuff them with too much filling or they will be difficult to roll up and you risk tearing the egg roll wrapper. It’s a real bummer when that happens!
- Heat the oil to 350 to 360 degrees. A deep-frying thermometer is handy for this.
- You don’t need to fry these egg rolls long. Only until they are golden on all sides.
Try These Other Amazing Reuben Recipes
- Crock Pot Reuben Brats
- Reuben Potatoes
- Reuben Soup
- Reuben Fritters
- Spicy Reuben Sandwiches
- Air Fryer Reuben Hasselback Chicken
Reuben Egg Rolls
- 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
- 12 egg roll wrappers
- Vegetable oil for frying
- Thousand Island for serving
- In a large bowl, Stir together cream cheese and Thousand Island until smooth.
- Stir in corned beef, swiss cheese, and sauerkraut.
- Place a damp paper towel over egg roll wrappers so they don't dry out. Working one at a time, lay one out so that it forms a diamond in front of you. Spoon about 3 tablespoons of filling on it.
- Fold up bottom and sides and roll it up, sealing the seam by rubbing some water along it and pressing it.
- Heat about 1 1/2 to 2 inches of oil in a Dutch oven or deep skillet. Heat to 360 degrees.
- Fry 4 egg rolls at a time until golden on both sides, about 3 minutes for each batch. Place on a paper towel-lined plate.Serve with Thousand Island dressing for dipping.
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6 thoughts on “Reuben Egg Rolls”
Could these be deep fried in a restaurant setting
I made these and they were so yummy. The only thing I changed…I added almost 2 cups of sauerkraut. The initial amount wasn’t enough for me. Very easy and very tasty!
Sounds awesome. Would love to receive recipes.
I am the only one in this house that just loves a lot of your recipes and this one; the Reuben makes just the right size for me. Can you freeze them and rewarm or even create them freeze them then cook them after freezing them?
Can you Air Fry them?
I’m wondering the same thing. Seems the author doesn’t answer questions. I’d also like to know how much in advance can these be made.