Reuben Egg Rolls are the perfect St. Patrick’s Day appetizer, and the perfect way to use any leftover corned beef. Like the traditional Reuben, these Reuben Egg Rolls are brimming with not only corned beef, but also sauerkraut, Swiss cheese, and Russian Dressing. They are sure to keep your leprechauns coming back for more!
Here’s What You’ll Need
This tasty treat uses ingredients found in a traditional Reuben.
- Corned Beef: You have to have corned beef in a Reuben, and the Reuben Egg Rolls are no exception! I like to use leftover corned beef. However, deli corned beef works just as well.
- Swiss Cheese: I included shredded Swiss cheese.
- Sauerkraut: I always have some homemade sauerkraut on hand. It’s the perfect edition to the egg roll filling.
- Russian Dressing: My preference is to use my homemade Russian Dressing. However, in a pinch, you can use store-bought Thousand Island Dressing.
- Egg Roll Wrappers: I used store-bought egg roll wrappers.
- Peanut Oil: I like to use peanut oil for frying, but you could also use vegetable oil.
Here’s How I Made The Egg Rolls
- I started by mixing together the corned beef, Swiss cheese, sauerkraut and Russian Dressing in a bowl.
- Then, I filled the egg rolls as follows: (1) With an egg roll wrapper point facing me, I placed ¼-cup of the filling towards the bottom (Photo 1); (2) I folded the point facing me towards the center, covering the filling (Photo 2);
(3) then, I brought the two sides towards the center, like an envelope (Photo 3); and (4) finally, I rolled the egg roll towards the remaining point, sealing it with a dab of water on the point (Photo 4).
Given the amount of filling, I was able to make 12 egg rolls.
- I heated about 1-inch of oil in a skillet set over medium to medium-high heat. Once the oil reached 360°F, I added some of the egg rolls to the skillet.
I cooked one side of the egg rolls for about 2 ½ minutes until they were golden brown. Then, I turned them and cooked the other side until they were golden brown. This took another 2 minutes or so.
- Once the egg rolls were golden brown on both sides, I removed them from the oil and transferred them to a paper towel lined plate to drain.
I served The Reuben Egg Rolls with homemade Russian Dressing.
The combination of the corned beef, Swiss cheese, sauerkraut, and Russian Dressing was absolutely perfect. They were awesome. Yum!
Frequently Asked Questions
I generally will make the egg rolls earlier in the day and place them in the refrigerator until I’m ready to cook them.
These egg rolls can definitely be frozen prior to cooking. Place the frozen egg rolls in the hot oil and cook until golden brown.
If you don’t have homemade sauerkraut on hand, feel free to substitute store-bought sauerkraut in this recipe.
Feel free to substitute spring roll wrappers in this recipe. In some ways, the spring rolls wrappers actually produce a crispier egg roll!
I don’t rinse the sauerkraut. However, I do squeeze the excess liquid from the sauerkraut before mixing with the other Ingredients.
Other Reuben-Type Recipes
If you like Reubens, you should also try the following amazing recipes:
I guess you can tell that I do like Reubens! Happy St. Patrick’s Day.
Watch How Easy This Recipe Is To Make
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Reuben Egg Rolls
- 2 cups (8-ounces) corned beef, cut into ¼-inch pieces (See Tip 1)
- 1 cup (4-ounces) shredded Swiss cheese
- 1 cup (3-ounces) sauerkraut, squeezed of excess liquid (See Tip 2)
- ¼ cup Russian Dressing (See Tip 3)
- 12 egg roll wrappers (See Tip 4)
- Vegetable oil for frying
- Additional Russian Dressing for dipping
- Combine corned beef, Swiss cheese, sauerkraut and Russian Dressing in a medium bowl. Mix well.
- Lay egg roll wrapper on a flat surface with point toward you. Place about ¼-cup of the Reuben filling on the bottom third of wrapper. Fold the bottom point toward the center; then fold the left and right point toward the center, like an envelope. Roll towards the top point. Seal the edge with water. Repeat with remaining egg roll wrappers and filling. (See Tip 5)
- Heat about 1-inch of oil in a skillet to 360° F over medium to medium-high heat. Add 3 to 4 egg rolls at a time to the hot oil; cook, turning occasionally until egg rolls are golden brown on all sides, about 4 to 5 minutes total. Drain on paper towels and serve. Yield: 12 Reuben Egg Rolls.
Chula’s Expert Tips
- I like to use leftover corned beef. However, feel free to use deli corned beef as well.
- Do not rinse the sauerkraut. Rather squeeze excess liquid from sauerkraut with hands or paper towel.
- I used my homemade Russian Dressing. You could also use store-bought Russian Dressing or Thousand Island Dressing.
- I purchase the egg roll wrappers in produce section of my grocery store.
- The uncooked egg rolls can be frozen for later use. Do not defrost when ready to cook. Rather add frozen egg rolls to hot oil, increasing the cooking time by a minute or two.