Description
Give the classic Reuben sandwich a crispy makeover with these Reuben Egg Rolls! Packed with savory corned beef, Swiss cheese, tangy sauerkraut, and a hint of Thousand Island dressing, these golden-fried rolls are the ultimate appetizer or snack. Serve them with extra dressing for dipping and enjoy a crunchy twist on a deli favorite!
Ingredients
Units
Scale
- 8 egg roll wrappers
- 1 cup cooked corned beef, finely chopped
- 1 cup Swiss cheese, shredded
- 3/4 cup sauerkraut, drained and patted dry
- 1/4 cup Thousand Island dressing (plus more for dipping)
- 1 egg (beaten, for sealing)
- Oil for frying
Instructions
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Prepare the Filling:
- In a bowl, mix corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing until well combined.
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Assemble the Egg Rolls:
- Place an egg roll wrapper on a clean surface, with one corner facing you.
- Add 2 tablespoons of filling in the center.
- Fold in the sides, then roll tightly, sealing the edge with beaten egg.
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Fry to Perfection:
- Heat oil to 350°F (175°C) in a deep pan or fryer.
- Fry egg rolls in batches for 3-4 minutes until golden brown and crispy.
- Drain on paper towels.
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Serve & Enjoy:
- Serve hot with extra Thousand Island dressing for dipping!
Notes
- For a lighter version, air-fry at 375°F (190°C) for 10-12 minutes, flipping halfway.
- Make sure the sauerkraut is well-drained to avoid soggy egg rolls.
- Add a pinch of caraway seeds for an extra rye-bread flavor.
