Savory Reuben Egg Rolls
These Savory Reuben Egg Rolls combine classic Reuben flavors into a crispy, delicious snack, perfect for any gathering!
Ingredients
Filling Ingredients
- 1 cup corned beef, finely chopped substitute with deli roast beef if preferred
- 1 cup sauerkraut, drained try using homemade for an extra kick
- 1 cup Swiss cheese, shredded Gouda or mozzarella can work as alternatives
- 2 tablespoons thousand island dressing use a lighter version if desired
Egg Roll Wrappers
- 12 pieces egg roll wrappers
- Oil for frying vegetable or canola oil recommended
Optional Garnish
- chopped green onions or fresh parsley for garnish
Instructions
Preparation
- In a mixing bowl, combine the chopped corned beef, sauerkraut, Swiss cheese, and thousand island dressing. Mix well until all ingredients are incorporated. The texture should be chunky yet cohesive.
Filling the Egg Rolls
- Lay an egg roll wrapper on a clean surface with one corner facing you. Place about 2 tablespoons of the filling near the corner. Fold the corner over the filling, tucking it in tightly. Then, fold the sides inward and roll it up to seal. Use a little water on the edges to secure the ends.
Frying
- In a deep pan, heat oil over medium heat. You can test if the oil is hot enough by dropping a small piece of bread into it; it should bubble and brown within seconds.
- Carefully place a few egg rolls in the hot oil at a time. Fry until they are golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to remove them and place them on a paper towel to absorb excess oil.
Serving
- Serve your Savory Reuben Egg Rolls hot with additional thousand island dressing or a spicy mustard for dipping.
Notes
Leftover egg rolls can be stored in the refrigerator for 3-4 days. To maintain crispiness, avoid stacking them. For freezing, place them in a single layer on a baking sheet, then transfer to a freezer bag after freezing until solid. They can be reheated in the oven at 375°F for about 15 minutes directly from frozen.