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!
Ingredients for Reuben Egg Rolls
I used the following ingredients for this delicious appetizer: Corned beef, sauerkraut, Swiss cheese, Russian Dressing, egg roll skins, and peanut oil for frying. I had made sous vide Corned Beef the other day, and used the leftovers. Otherwise, I would have used deli corned beef.
Making The Reuben Egg Rolls
I started by mixing together the corned beef, sauerkraut, Swiss cheese, and Russian Dressing.
Then, I filled the egg rolls as follows: (1) With an egg roll wrapper point facing me, I placed 1/4-cup of the filling towards the bottom; (2) I folded the point facing me towards the center, covering the filling; (3) then, I brought the two sides towards the center, like an envelope; and (4) finally, I rolled the egg roll towards the remaining point, sealing it with a dab of water on the point.
Given the amount of filling, I was able to make 12 Reuben Egg Rolls. At this point, I could have frozen the uncooked egg rolls.
Cooking the Reuben Egg Rolls
When it was time to serve the Reuben Egg Roll, I heated about 1-inch of oil in a skillet set over medium to medium-high heat. I was looking for the oil to reach 360° F. After the oil reached temperature, I added some of the egg rolls to the skillet. I cooked one side of the egg rolls for about 2 1/2 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 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, sauerkraut, Swiss cheese, and Russian Dressing was absolutely perfect. The Reuben Egg Rolls were awesome. Yum!
Reuben Egg Rolls
- 2 cups (8 ounces) corned beef, cut into 1/4-inch pieces
- 1 cup (4 ounces) shredded Swiss cheese
- 1 cup (3 ounces) sauerkraut, squeezed (See Note 1)
- 1/4 cup Russian Dressing (See Note 2)
- 12 egg roll wrappers
- 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 1/4-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 Note 3)
- 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
- 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.
- 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.