Crispy & Irresistible Reuben Egg Rolls: The Perfect Party Appetizer Recipe

Get ready to elevate your appetizer game with these sensational Reuben Egg Rolls! Imagine the iconic flavors of a classic Reuben sandwich – savory corned beef, tangy sauerkraut, and rich, melty Swiss cheese – all snuggled within a crispy, golden egg roll wrapper. Deep-fried to perfection and served with a side of creamy Thousand Island dressing, these delightful bites are an absolute must-have for any gathering, game day, or festive occasion like St. Patrick’s Day. They’re a guaranteed crowd-pleaser that combines comfort food nostalgia with an exciting, portable twist.

Close up photo of golden brown Reuben Egg Rolls on a plate, ready to be dipped, with a bowl of Thousand Island dressing beside them.

Why This Reuben Egg Roll Recipe Is a Winner

This recipe takes everything you love about a traditional Reuben sandwich and ingeniously transforms it into a crave-worthy, handheld appetizer. The brilliance lies in swapping out the rye bread for a light and crispy egg roll wrapper. This simple change allows the vibrant flavors of the sauerkraut, the robust taste of the corned beef, and the creamy indulgence of the Swiss cheese to truly shine, encased in a perfectly golden, crunchy shell. It’s a textural masterpiece – a crisp exterior giving way to a warm, savory, and gooey interior.

Beyond its incredible taste and texture, this recipe is surprisingly straightforward to prepare, often requiring just four main ingredients for the filling. It’s a fantastic way to utilize leftover corned beef from a holiday meal, transforming it into something fresh and exciting. These egg rolls are not just delicious; they’re also incredibly convenient for serving at parties. They’re easy to eat, less messy than a full sandwich, and can even be made ahead of time, making them a stress-free option for entertaining. Prepare for these to disappear quickly from any platter!

A perfectly fried Reuben Egg Roll cut in half, showcasing its cheesy, corned beef, and sauerkraut filling, being dipped into creamy Thousand Island dressing.

Essential Ingredients for Your Reuben Egg Rolls

Crafting these irresistible Reuben Egg Rolls requires a few simple, yet key, ingredients that come together to create that signature flavor profile. The beauty of this recipe lies in its minimal components, allowing the quality of each to truly stand out. You’ll find a detailed list of all measurements and comprehensive instructions in the printable recipe card located at the very end of this post. For now, let’s dive into the stars of the show.

All the core ingredients laid out for making Reuben Egg Rolls: egg roll wrappers, a bowl of sauerkraut, chopped corned beef, and shredded Swiss cheese.

Ingredient Spotlight: Tips for Best Results

Each component plays a vital role in achieving the authentic Reuben taste in these crispy egg rolls. Here’s a closer look at the ingredients and some helpful tips for making the most out of them:

CORNED BEEF: The heart of any Reuben! We highly recommend using leftover corned beef if you have it, as its tender texture and rich flavor are perfect for this application. Simply chop it into small, manageable pieces. If you don’t have leftovers, don’t worry! You can easily purchase sliced corned beef from your local deli counter. Ask for it to be sliced a bit thicker, then chop it yourself at home. Ensure it’s not too moist, as excess liquid can make the wrappers soggy. Pat it dry with paper towels if necessary.

SAUERKRAUT: This salty, sour, and distinctly fermented cabbage is non-negotiable for that classic Reuben zing. Its tangy flavor cuts through the richness of the corned beef and cheese beautifully. When preparing your sauerkraut, it’s crucial to drain it very, very well. Excess moisture is the enemy of crispy egg rolls and can lead to a soggy filling. Press it firmly with paper towels or squeeze it in a clean kitchen towel to remove as much liquid as possible before adding it to your filling mixture.

CHEESE: Swiss cheese is the traditional choice for a Reuben, and it’s absolutely essential here. Its nutty, slightly sweet, and wonderfully melty properties contribute significantly to the overall flavor and texture. You can opt for convenience with pre-shredded Swiss cheese, but for the best melt and flavor, we recommend shredding it yourself from a block. Freshly shredded cheese melts more smoothly and has a superior taste compared to pre-shredded varieties, which often contain anti-caking agents.

EGG ROLL WRAPPERS: This is a critical point! Be absolutely sure to use egg roll wrappers for this recipe, not wonton wrappers. Egg roll wrappers are specifically designed to be larger and thicker, making them ideal for holding a substantial amount of filling without tearing. Their robust nature ensures they can withstand deep-frying, resulting in a perfectly crispy and golden exterior. Wonton wrappers, being smaller and much thinner, are prone to breaking and won’t give you the same satisfying crunch or hold the generous Reuben filling effectively.

For Frying: You’ll need a good quality vegetable oil or other neutral oil with a high smoke point, such as canola oil or peanut oil. Ensure you have enough oil to submerge the egg rolls partially or fully for even cooking.

For Sealing: A small bowl of water is all you need to help seal the egg roll wrappers tightly, preventing any delicious filling from escaping during frying.

Step-by-Step Guide to Making Reuben Egg Rolls

These step-by-step photos and detailed instructions are here to help you visualize how to make this delicious recipe. For a quick reference, you can Jump to Recipe to get the printable version of this recipe, complete with precise measurements and instructions at the bottom of the page.

Prepare Your Workstation: Lay a single egg roll wrapper flat on a clean, dry work surface. Ensure it’s positioned like a diamond, with one corner pointing towards you.
Layer the Sauerkraut: Place about 1 tablespoon of your thoroughly drained sauerkraut slightly below the center of the wrapper. Don’t overdo it with the sauerkraut; a little goes a long way for flavor, and too much can make the egg roll difficult to seal and prone to bursting.
Add the Corned Beef: Spoon about 2 tablespoons of your chopped corned beef on top of the sauerkraut. Distribute it evenly to create a small, compact mound. This layering ensures each bite gets a mix of flavors.
Top with Swiss Cheese: Finish the filling by adding about 1 tablespoon of shredded Swiss cheese directly on top of the corned beef. The cheese will melt beautifully, binding the filling together.

TIP: Resist the urge to overfill the wrappers! This is one of the most common mistakes. Overfilling makes them difficult to roll and significantly increases the chance of them bursting and oozing out their delicious contents during frying. A moderate amount of filling is key for a perfect, secure roll.
Begin Folding – Sides First: Take the left corner of the egg roll wrapper and fold it towards the center, tightly covering a portion of the filling. Repeat with the right corner, folding it over the center and overlapping the first fold. This creates a neat, snug package for the filling.
Fold Up the Bottom: While holding the folded sides in place with your fingers, bring the bottom corner of the wrapper up and over the center, tightly encasing the filling. Use your fingertips to gently tuck it in and pull the filling together, ensuring it’s compact. This creates the first secure roll.
Seal and Roll: Lightly moisten the remaining open edges of the wrapper (the top corner) with a little water using your fingertip. This acts as a glue. Now, firmly roll the wrapper upwards, away from you, towards the moistened top corner. The water will help seal the egg roll securely in place, forming a neat, compact cylinder.
Prepare All Rolls: Continue this wrapping process for all remaining egg roll wrappers and filling until you have a batch of perfectly prepared Reuben egg rolls. Place them on a plate or baking sheet, making sure they don’t touch, while you prepare for frying.
Heat the Oil: In a deep-sided skillet, heavy-bottomed pot, or Dutch oven, pour enough vegetable oil to reach about 2-3 inches in depth. Heat the oil over medium-high heat until it reaches 350°F (175°C). Using a kitchen thermometer is highly recommended for accurate temperature control, which is key for crispy, non-greasy egg rolls.
Fry Until Golden: Carefully use tongs to place the egg rolls into the hot oil, seam-side down first. Do not overcrowd the pan; fry them in batches to maintain the oil temperature. Cook for about 3 minutes per side, or until they achieve a beautiful, golden-brown color and are wonderfully crispy. They should be nicely browned and firm to the touch.
Drain and Serve: Once fried, remove the egg rolls from the oil and immediately transfer them to a plate lined with paper towels to drain any excess oil. Serve them warm with your favorite dipping sauce.

Frequently Asked Questions & Expert Tips

How do you store leftover Reuben egg rolls?

To maintain their crispness and flavor, store any leftover cooked Reuben egg rolls in an airtight container in the refrigerator for up to 3 days. For reheating, an air fryer is your best friend! Reheat them at 350°F (175°C) for 5-7 minutes, or until warmed through and crispy again. Alternatively, you can reheat them in a conventional oven at 350°F (175°C) on a wire rack to ensure air circulation and help restore their crunch.

Can I freeze them?

Absolutely! Reuben egg rolls freeze beautifully, both cooked and uncooked, making them an excellent make-ahead option.

To freeze uncooked: Arrange the un-fried egg rolls in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once firm, transfer them to a large freezer-safe zip-top bag or airtight container, separated by parchment paper to prevent sticking. Freeze for up to 2 months. When ready to fry, allow them to thaw in the refrigerator overnight, then bring them to room temperature for about 30 minutes before deep frying as directed. You may need to add a minute or two to the frying time if they are still slightly chilled.
To freeze cooked: Let the fried egg rolls cool completely. Then, place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe zip-top bag or airtight container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in an air fryer or oven at 350°F (175°C) until hot and crispy.

Can I bake or air fry Reuben egg rolls instead of deep frying?

Yes, you can! While deep frying yields the crispiest results, baking or air frying are great alternatives for a lighter option.

For Air Frying: Preheat your air fryer to 375°F (190°C). Lightly brush or spray the egg rolls with oil. Place them in a single layer in the air fryer basket, ensuring they don’t touch. Air fry for 10-15 minutes, flipping halfway through, until golden brown and crispy.
For Baking: Preheat your oven to 400°F (200°C). Lightly brush or spray the egg rolls with oil. Place them on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until golden brown and firm. While not as crispy as deep-fried, they will still be delicious!

What’s the best way to get crispy egg rolls?

Several factors contribute to ultimate crispness:

Drain Sauerkraut Thoroughly: Excess moisture from the sauerkraut is the enemy of crispiness. Squeeze out every last drop.
Don’t Overfill: A tightly wrapped, moderately filled egg roll will fry more evenly and crisply.
Proper Oil Temperature: Maintain 350°F (175°C). If the oil is too cold, the egg rolls will absorb too much oil and become greasy. If it’s too hot, they’ll burn on the outside before the inside is properly heated.
Don’t Overcrowd the Pan: Frying in batches ensures the oil temperature doesn’t drop too much.
Drain on Paper Towels: Immediately after frying, place them on paper towels to absorb residual oil.

A rustic basket filled with golden-brown Reuben Egg Rolls cut in half, showcasing the flavorful filling, with a small bowl of dipping sauce on the side.

Serving Suggestions for Reuben Egg Rolls

The classic accompaniment for Reuben anything is dressing, and these egg rolls are no exception! The traditional choices are either creamy Thousand Island dressing or a zesty Russian dressing – both offer a perfect counterpoint to the rich, savory filling. Serve them warm, freshly fried, allowing guests to dip and dunk to their heart’s content. These make an outstanding appetizer for a variety of occasions:

Game Days: They’re the ultimate finger food for cheering on your favorite team.
St. Patrick’s Day: A festive and fun way to enjoy corned beef beyond the traditional dinner.
Holiday Parties & Potlucks: Easy to transport and universally loved, they’re always a hit.
Casual Lunch: Pair a couple of egg rolls with a simple side salad for a satisfying meal.

No matter the occasion, these Reuben Egg Rolls are sure to be a star!

More Delightful Related Recipes You’ll Love

If you’re a fan of the classic Reuben flavors or love creative twists on traditional dishes, explore these other fantastic recipes:

Reuben Dip
Reuben Sandwich
Reuben Casserole
Corned Beef Hash
Wonton Cheese Sticks
Big Mac Egg Rolls
Corned Beef Egg Rolls

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Close up photo of a Reuben Egg Roll cut in half on a plate with more rolls in the background

Reuben Egg Rolls

These crispy Reuben Egg Rolls are a delicious and easy appetizer featuring savory corned beef, tangy sauerkraut, and melty Swiss cheese, all deep-fried in a golden egg roll wrapper. Perfect for parties and game days!

5 from 7 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course:
Appetizer

Cuisine:
American

Servings:
7 rolls

21 minutes

Calories:
103

Author:
Amanda Davis

Ingredients

▢ 7 egg roll wrappers
▢ 4 ounces sauerkraut
▢ 1 cup leftover corned beef chopped. or deli corned beef
▢ ½ cup shredded Swiss cheese
▢ water
▢ vegetable oil for frying

Things You’ll Need

▢
Large deep sided skillet
▢
Tongs

Before You Begin

We used leftover corned beef, which is fantastic for this recipe. However, you can also get sliced corned beef from the deli and chop it yourself.
It is crucial to use egg roll wrappers for this recipe, not thinner wonton wrappers. Egg roll wrappers are larger and more robust, perfect for holding the generous filling and achieving a satisfying crispness.
Ensure your sauerkraut is thoroughly drained. Excess moisture can lead to soggy egg rolls and prevent them from crisping up properly.
Do not overfill the wrappers, as this can cause them to burst during frying. A moderate amount of filling ensures a tight, secure roll.
Store any leftover cooked egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer (350°F for 5-7 mins) or a 350°F oven until warmed through and crispy.
These egg rolls are freezer-friendly, both cooked and uncooked. Freeze uncooked rolls in a single layer until solid, then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight and bring to room temp before frying. Freeze cooked rolls after cooling, then reheat from thawed in an air fryer or oven at 350°F.
Use a kitchen thermometer to ensure your frying oil maintains a consistent temperature of 350°F (175°C) for optimal crispiness and to prevent greasiness.

Instructions

Place one egg roll wrapper on a clean work surface, positioned like a diamond.
Add 1 tablespoon of thoroughly drained sauerkraut to the center of the wrapper.
Top the sauerkraut with 2 tablespoons of chopped corned beef.
Add 1 tablespoon of shredded Swiss cheese on top of the corned beef.
Fold the left and right sides of the wrapper towards the center, covering the filling tightly.
Holding the sides, fold the bottom corner of the wrapper up and over the filling, tucking it in with your fingertips to create a compact roll.
Moisten the remaining open edge (top corner) with water and roll the wrapper the rest of the way to seal it securely.
Repeat these steps for all remaining egg rolls.
Heat vegetable oil in a deep-sided skillet or pot to 350°F (175°C).
Using tongs, carefully place egg rolls into the hot oil, seam-side down, in batches to avoid overcrowding. Cook for about 3 minutes until nicely browned, then turn and cook for an additional 3 minutes on the other side until golden and crispy.

Drain the fried egg rolls on paper towels to remove excess oil before serving.

Nutrition

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.