Reuben Corned Beef Egg Rolls

I'm so excited to share these Reuben egg rolls with you today! You know how you have those favorite recipes that just make you smile every time you make them? This is one of those for me. I stumbled onto the idea last year when I was trying to figure out what to serve at a party, and honestly, they've been my go-to appetizer ever since.

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• Crispy Reuben Egg Rolls

Here's the thing about homemade Reuben egg rolls – they take all the flavors you love from a classic Reuben sandwich and wrap them up in something way more fun to eat. The corned beef, the tangy sauerkraut, the melted Swiss cheese, and that famous Thousand Island dressing all come together in these golden, crispy little packages. Plus, they're way easier to make than you'd think, and your guests will absolutely lose their minds over them.

If you're looking for more appetizer ideas that impress without keeping you in the kitchen all day, you've got to check out these easy antipasto skewers – they're just as popular at our parties.

Why You'll Love These Reuben Egg Rolls

• Super crispy on the outside with a perfectly melted, savory filling
• Ready in just 15 minutes from start to finish
• Made with real ingredients you probably already have at home
• Perfect for parties, game day, or even a fun weeknight dinner
• Kids and adults love them equally
• You can prep them ahead and fry right before serving

Ingredients For Homemade Reuben Egg Rolls

• 1½ cups sauerkraut, well drained
• 1 tablespoon Thousand Island dressing (plus more for dipping)
• ¼ teaspoon caraway seeds (optional)
• 1 tablespoon all-purpose flour
• 1 tablespoon water
• 12 egg roll wrappers
• 12 slices Swiss cheese
• 24 slices (about 1 pound) sliced deli corned beef
• Oil for deep frying (vegetable or canola)

Instructions For Making Crispy Reuben Egg Rolls

Prepare Your Filling

Start by draining your sauerkraut really well – this is important because if you skip this step, your egg rolls will get soggy. I usually squeeze mine in a clean kitchen towel to get out as much moisture as possible.

In a medium bowl, mix together the drained sauerkraut, one tablespoon of Thousand Island dressing, and the caraway seeds if you're using them. Set this filling mixture aside while you get everything else ready. I love the caraway seeds because they give that authentic deli sandwich taste, but honestly, they're totally optional if you're not a fan.

Make Your Sealing Paste

In a small bowl, mix one tablespoon of all-purpose flour with one tablespoon of water until you get a smooth paste. This is what's going to seal your egg rolls so they don't fall apart in the oil. Trust me, you don't want soggy, falling-apart egg rolls – the paste really does make a difference.

Assemble Your Egg Rolls

Heat your oil to 350°F in a deep fryer or Dutch oven on the stove. While that's heating up, you can get started on rolling.

Place one egg roll wrapper on a clean work surface with one corner pointing toward you (like a diamond shape). Put one slice of Swiss cheese in the bottom corner of the wrapper. I like using Swiss because it has the best melt and brings that classic deli sandwich feel, but you can honestly use whatever cheese you prefer.

Layer two slices of corned beef on top of the cheese. Don't skimp here – this is what makes the filling delicious. Then add about two tablespoons of your sauerkraut mixture on top. Make sure you're spreading it across the corned beef so every bite has all those flavors.

Fold the bottom corner up and over the filling, then tuck in both side corners tightly. Keep rolling the wrapper around the filling until you have just the top corner left. Dip your finger in that flour paste mixture and brush a little on the top corner, then roll it closed to seal it shut.

Place the finished egg roll on a sheet tray and cover it with a clean kitchen towel so it doesn't dry out while you're rolling the rest. This is an important step that I learned the hard way – if they dry out, they won't fry as evenly.

Fry Until Golden

Once your oil hits 350°F, carefully place the egg rolls in the hot oil in batches. Don't overcrowd the pan – you want them to have room to cook evenly. Fry them for about five minutes, flipping them halfway through so they brown on all sides.

They should be a beautiful golden brown when they're done. Use a slotted spoon to carefully remove them from the oil and place them on a plate lined with paper towels or on a wire rack set over a sheet tray. This keeps them crispy because it lets the excess oil drain off.

Storage And Reheating Tips For Reuben Egg Rolls

Here's something I love about these – you can make them ahead of time. I usually roll mine the morning of or even the day before, keep them covered in the fridge, and then fry them right before we eat.

If you have leftovers (which honestly doesn't happen in our house), store them in an airtight container in the refrigerator for up to three days. To reheat, pop them in a 375°F oven for about five minutes, or you can reheat them in your air fryer at 350°F for three to four minutes. They won't be quite as crispy as fresh-fried ones, but they're still really good.

You can also freeze them before frying – just place them on a sheet tray, freeze until solid, then store them in a freezer bag for up to a month. Fry them straight from the freezer, just add a minute or two to the cooking time.

Tips And Variations For Your Reuben Egg Rolls

I've found that keeping everything cold helps the wrappers stay intact while you're rolling. If your wrappers are getting warm and sticky, pop them back in the fridge for a few minutes between batches.

One thing that surprised me was how much the caraway seeds matter if you're a deli sandwich fan. They're totally optional, but they really do give that authentic Reuben taste. Don't use wonton wrappers instead of egg roll wrappers – I tried this once and it was a total disaster. Wonton wrappers are too thin and delicate for the filling.

If you want to make this easier, you can actually use rotisserie corned beef from the deli counter instead of sliced deli meat. Just shred it and it works beautifully. Plus, you can double this recipe easily if you're feeding a crowd – just make sure you're not overcrowding your pan when you fry.

Another thing I've learned? Russian dressing works just as well as Thousand Island if that's what you have on hand. It's not that different, and most people won't even notice. Here's a question for you: have you ever made appetizers ahead of time for a party? If so, what's your favorite make-ahead appetizer?

Frequently Asked Questions About Reuben Egg Rolls

Can You Make Reuben Egg Rolls In An Air Fryer?

Absolutely! I've tested this multiple times, and it works great. Brush your egg rolls lightly with oil, place them in your air fryer basket in a single layer (don't overlap them), and air fry at 375°F for about eight to ten minutes, shaking the basket halfway through. They get crispy on the outside and stay soft on the inside. They won't be quite as golden as deep-fried ones, but they're honestly delicious and way less messy.

What Sauce Is Best For Dipping Reuben Egg Rolls?

Thousand Island is the classic choice, and honestly, it's hard to beat. But I've also had amazing results with Russian dressing, which is very similar. Some people like a little horseradish sauce on the side if they want some extra kick. I even tried mixing a bit of spicy brown mustard into the Thousand Island once, and it was really good. The dressing should be cold when you serve it – the contrast with the hot egg rolls is perfect.

Can You Prepare Reuben Egg Rolls Ahead Of Time Before Frying?

Yes, and this is one of my favorite things about this recipe. You can roll them up and keep them covered in the refrigerator for up to 24 hours before frying. I actually do this at parties all the time – it means I'm not stuck in the kitchen rolling egg rolls at the last minute. You can also freeze them on a sheet tray and then transfer them to a freezer bag for up to a month. Just fry them straight from the freezer, adding a minute or so to the cooking time.

What Is The Difference Between Egg Roll Wrappers And Wonton Wrappers?

This is important, so I'm really glad you asked! Egg roll wrappers are larger and thicker than wonton wrappers. They're about five inches square, while wonton wrappers are usually around three inches. The thicker wrapper of the egg roll means it holds up better to frying and keeps the filling contained. Wonton wrappers are better for soups or smaller appetizers. I made the mistake of using wonton wrappers once, and they just didn't work – they were too delicate and the filling poked through. Stick with egg roll wrappers for this recipe.

Recipes You May Like

• Check out these crispy air fryer jalapeño poppers – they're another crowd-pleasing appetizer that's perfect for parties
• These cheesy spinach and artichoke dips make a great pairing with egg rolls if you want two appetizers
• Don't miss these crispy pizza rolls in an air fryer – another fun, handheld appetizer everyone loves

Conclusion

These Reuben egg rolls have honestly become one of my favorite party appetizers to make. There's something so satisfying about taking a classic sandwich and turning it into something fun and crispy that everyone can grab with their hands. Plus, the fact that you can make them ahead means you're not stressed out before your party even starts.

I really hope you give these a try! Let me know how they turn out for you – I'd love to hear if your family enjoys them as much as mine does. And don't forget to save this to Pinterest for later, because you're definitely going to want to make these again.

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