A couple of months ago, my little sister sent me a hilarious exchange from NPR’s Sandwich Monday about Reuben Egg Rolls. I’m pretty sure I haven’t mentioned it here before, but I am straight up obsessed with Reuben sandwiches. As in perilously close to having named one of my children Reuben obsessed.
My husband was thinking more clearly and steered me away from it by asking something like, “Would you name one of them Monte Cristo?” Well no, I’m not THAT crazy.
But I remain bonkers over Reubens. There’s something borderline mystically perfect about the crispy rye bread, salty corned beef, briny sauerkraut and creamy Thousand Island dressing that makes me lose all willpower.
This particular little sister who sent me the link is just as wacky over Reubens as I am, so I sent her a text: “You know I’m going to have to make these right?” Her response was, “YESSSSS. It worked!”
…And work it did. I finely chopped some leftover baked corned beef, rinsed and chopped sauerkraut, shredded Swiss cheese, and just a pinch or two of caraway seeds to mimic the rye bread. Like Hackney’s in Chicago (the restaurant featured on Sandwich Monday) I decided to leave the Thousand Island as a dipping sauce. Homemade, of course!
I deep fried (duh) but they could’ve been baked, too. Baking would have robbed them of some of that shatteringly crisp egg roll wrapper exterior that I love so dearly, but if your fear of the deep-fryer is standing between you and a batch of Reuben Egg Rolls, I’m advising you to bake them. I’ve included instructions for both cooking methods in the recipe.
I posted a picture of the finished product to Instagram and within two minutes had a triumphant text from my sister that read, “YOU DID IT!” Oh, I surely did. And I’m making a batch to share with her when she comes to visit at the end of the month… She and I will sit and lose ourselves on a platter of Reuben Egg Rolls.
I highly suggest you make far more corned beef than you think you’ll need for Saint Patrick’s Day this coming weekend when all the world is Irish. You might even consider skipping the whole boiled dinner and going straight to these egg rolls for your Saint Pat’s feast. I guarantee you won’t get many objections.
Cook’s Notes
- My husband ate these happily with the Thousand Island dipping sauce, but insisted I tell you all that he really enjoyed them with wasabi, horseradish, spicy brown mustard, and Mae Ploy, just not all at the same time.
- Do your best not to overstuff the egg roll wrappers. It’s better to have skinny egg rolls than bursting-in-hot-oil Reuben Egg Rolls.
- Resist the temptation to overcrowd your deep-fryer. Be patient and just fry a few at a time. You’ll be greatly rewarded.
Use these to make Reuben Egg Rolls:
Are you looking for more fun, non-traditional egg rolls? Check out these fantastic Cheesy Barbecue Chicken and Bacon Egg Rolls, Southwestern Egg Rolls, Chicken Cordon Bleu Egg Rolls, and Philly Cheesesteak Baked Egg Rolls!
Reuben Egg Rolls and Thousand Island Dipping Sauce
Ingredients
For the Reuben Egg Rolls:
- 24-36 egg roll wrappers not won ton sized
- 1 1/2 to 2 pounds leftover baked or thickly sliced deli corned beef
- 1 packed cup sauerkraut preferably not canned
- 2 cups shredded Swiss cheese
- 1 teaspoon caraway seed optional
- 2-3 inches of peanut canola or vegetable oil or shortening in a high-sided, heavy-bottomed pan
For the Thousand Island Dressing:
- 1/2 cup Greek yogurt
- 1/2 cup mayonnaise
- 1/4 cup sweet pickle relish
- 1/4 cup minced sweet onion
- 3 tablespoons ketchup
- a pinch of cayenne pepper
Instructions
To Prepare the Thousand Island Dipping Sauce:
- Use a fork or whisk to combine all of the dressing ingredients. Scrape into a container with a tight fitting lid and let it rest in the refrigerator while you prepare the egg rolls.
To Prepare the Reuben Egg Rolls:
- Place the sauerkraut in a colander and rinse over the sink. Squeeze as much excess liquid from the sauerkraut as you can, then transfer it to a cutting board and coarsely chop it so the largest pieces are 1/4-inch big. Put this in a large mixing bowl.
- Coarsely chop the corned beef so that the largest pieces are no bigger than 1/4-inch. Transfer the corned beef to the mixing bowl with the chopped sauerkraut, add the shredded Swiss cheese and the caraway seed (if using.) Use your hands to toss the ingredients together so that everything is evenly combined.
- Set the mixing bowl next to a clean cutting board that is set up with a small bowl with fresh water in it (for moistening the egg roll wrapper edges) and your pile of egg roll wrappers. On the other side of the cutting board, you should have a clean pan to hold your rolled-but-not-yet-cooked egg rolls.
- Place a single egg roll wrapper with one point facing toward you and one away. Dip your finger in the bowl of water and moisten the two edges farthest away from you. Scoop 1/4-cup of the corned beef filling onto the egg roll wrapper just slightly closer to you than the center of the wrapper. You can use your hands to slightly compress the filling together if you find it is too loose. Lift the tip of the wrapper closest to you and fold it up and over the filling. Use this to help compress the filling but do it gently so you don't spring a leak in your wrapper. Fold the points on either edge toward the center like an envelope, then -using your hands to tuck in the edges as you go-, roll the egg roll away from you until the whole thing is a tight cylinder. Try to avoid holes in the wrapper as they can cause leaking melted cheese and therefore splattering during the frying process. Gently press the final edge to help seal it and lay it on the clean pan you prepared for it. Repeat until the filling is used up.
- You will get anywhere between 24 and 36 egg rolls depending on how consistent you are with filling the wrappers and how much snacking you do of the filling while you roll them.
To Deep Fry the Reuben Egg Rolls (Preferred Method):
- Bring the frying oil to 350°F. (*See Notes) When it reaches temperature, carefully lower as many egg rolls into the oil as you can fit without overcrowding the pan. The egg rolls should be able to move around the pan as they cook. Cook the egg rolls for about 3 minutes, flipping once or twice with tongs during the cooking, or until they are golden brown. Keep in mind they will darken somewhat when removed from the oil, so don't cook them until they're dark golden brown. You may find some of them don't want to stay flipped when you flip them which would prevent one side from cooking to crispy perfection. If this happens, use the tongs to hold the uncooked side in the oil for a few seconds to help the process.
- Transfer the cooked egg rolls to a pan lined with several layers of paper towels. Let rest for at least a minute before serving with Thousand Island Dip or the dressing or sauce of your choice.. While these are definitely best hot, they are also good at room temperature.
To Bake the Reuben Egg Rolls:
- Preheat the oven to 400°F. Spray both sides of the finished egg rolls with non-stick cooking spray and lay them -not touching- on a baking sheet. Bake until the wrappers are golden brown and the Swiss cheese is melted inside. While these are definitely best hot, they are also good at room temperature.
- Leftovers can be frozen on a sheet pan then transferred to a freezer bag and reheated in a 350°F oven until heated through.
Notes
Nutrition
Originally published March 13, 2013
Brenda @ a farmgirl's dabbles says
Oh. My. Those look so fantastic, I can’t even describe. Please throw a few my way!!
Kelley {mountain mama cooks} says
When is your sister coming to visit? Because I’m just crazy enough to jump on a plane and come for an afternoon of Rueben egg rolls and girl time. I am so over the moon for these, words are not enough. From one rueben lover to another, you just made my week.
Brianna says
These look amazing! I love the texture of egg rolls, and the tangy saltiness of salty beef. Thanks for posting this!
Rie says
Think I am going to buy some corn beef this week just to make this egg rolls
Jen @ Jen's Favorite Cookies says
Oh, my mom loves reubens and thousand island dressing! I need to send her your direction! Gorgeous!
Anne Weber-Falk says
Oh my goodness. I’m in trouble now. I will make these. Yes I will. The trouble part is I’m the only one in the house that will eat these. I could invite people over and then share. I could. But will I? Oh my goodness. I’m really in trouble.
Michelle @ Brown Eyed Baker says
LOVE these! I could eat that whole pan. I’ve been on a frying kick recently, so these are perfect!
Heidi @foodiecrush says
This is one serious recipe combination! I hope you aren’t pregnant because this is a serious craving style recipe. Seriously. 🙂
Cathy Phillips says
Thank you so much for posting! I just had some of these at a restaurant I was reviewing last week and fell in love with them, despite the fact that I’ve never been a sauerkraut fan. I’ve been thinking about them all week, and wondering if I could recreate that perfect snack at home! Just a question: do you recommend baked corned beef because boiled would be too mushy? Thanks!
Rebecca says
Good question, Cathy! I recommend the baked corned beef primarily because I prefer the taste and texture, but it does yield a drier end product overall, too. You could use the boiled stuff, but I find the baked has more concentrated corn beefy flavour. 🙂
bridget {bake at 350} says
I love these so much. I almost feel like I may cry. In a happy way.
Betty says
YUMMY … love reubens! For a crispy BAKED egg roll, line a baking sheet with foil or parchment paper, set a wire cooling rack in the pan and spray all with non-stick cooking spray then spray the egg rolls and place then on the prepared baking sheet. The ‘cooling’ rack allows the hot air to circulate around the egg rolls. This is a good technique for any baked item you want to keep crisp (fish sticks, chicken fingers, etc.) It’s also a good trick for keeping fried foods crisp. Set the oven to 150 or 200 degrees and place fried foods on prepared baking sheet to keep crisp when working in batches.
Sheila says
Anything with these flavors is a go for me! I love a good old fashioned Reuben sandwich. And I love egg rolls so this spin on it is lovely.
Melissa says
I have a batch of these in the oven right now. So excited to taste them! Added green onions since we’re onions-on-sandwich fans around our house.
poohbah says
I BAKED my Reuben egg rolls as follows: Use a silicone pad on a baking sheet. Put the eggs rolls right on the sheet. Forget the cooking spray — instead slather them with gobs and gobs of BUTTER. (The rolls absorb it easily.) Roast at 400 degrees for about 15 minutes or until they start getting a nice toasty golden-brown color. (The butter helps that to happen!) The bottoms will be a uniform brown from the melted butter that gets under them. Finally, let cool to an eating temperature and dig in. These turn out to be as crispy as if they were fried. And maybe taste a little better. After all, we have been told “Butter makes it better!
Chris says
Pinned this right away, Alexis is a Reuben FREAK.
Ashli McKee says
Made a baked veganized version with avocado instead of beef (and soy yogurt and nayonaise). So very good! This is such a neat idea; thanks for sharing.
Meg says
Well, these just look divine! I’m a bit of a Reuben addict, though I’ve had to scale back my habit since transitioning to healthier eating this year . . . still, I’d willing sacrifice a days’ worth of Weight Watchers Points for one of these babies! 🙂
Joanna says
Being similarly Reuben-obsessed I made these tonight. Good GOD were they good! Thank you my everlasting internet angel for posting this recipe! I used shaved Archer Farms corned beef from Target. (Dislike Boar’s Head, Brisket from the supermarket, and Cub’s). I used dill relish instead of sweet for the 1000 Island (We don’t like sweet relish), added garlic powder. Also I added 3 small dollops of the 1000 island INSIDE the egg roll. Rolled in olive oil, both sides and baked 10 min on convection oven 375 degrees. Sweet hella good! There is no need to deep fry (I refuse). My partner and I loved them. Thank you!!
John Anderson says
These were simple and fun to make. I also used the same filling in won ton wrappers. Folded and sealed like a ravioli dumpling. That turned out very good. I think the fried dumpling would be pretty good
Debbie says
great change up on an egg roll – I worked at a Jewish deli in Seattle & we used sweet Russian dressing not thousand island so I’ll try both to dip in. also may try flattening out rye bread & use for eg roll wrapper – thanks I never thought to use Reuben ingredients for an egg roll – I will follow the recipe & enjoy before I try change ups
Jessica Orika says
Thanks for the recipe! They look fantastic and I hope they will look same when I make mine.
Jane Bow says
Fabulous recipe. Best on the internet. Just all the right ingredients. Five starts.
Jane
Rebecca says
Thank you so much, Jane!
Nana says
These look AMAZING! Ty I am going to make tomorrow. One question tho. Can I freeze these and would I freeze cooked or uncooked egg rolls?
Rebecca says
You most definitely can freeze them! I would freeze uncooked egg rolls, personally!
Jim Gronewold says
I just air fryed a couple.. holy smokes. i sprayed just a bit of Pam on em the last 3 minutes.. Made em crispy.. Marvelous
Rebecca says
Thanks so much, Jim! You made my day! I’m so glad both that you loved them and that you took the time to rate the recipe. Thank you very much.