Print

Crispy Reuben Egg Rolls Recipe Easy Homemade with Creamy Sauce

Reuben egg rolls - featured image
Print Recipe

These crispy Reuben egg rolls combine the classic flavors of a Reuben sandwich in a crunchy egg roll wrapper, served with a creamy homemade Thousand Island sauce. Perfect for quick appetizers or casual dinners.

Ingredients

Scale
  • 8 ounces corned beef, finely chopped or shredded
  • ½ cup sauerkraut, well-drained and patted dry
  • ½ cup Swiss cheese, shredded
  • 12 egg roll wrappers
  • 2 tablespoons butter, melted
  • Vegetable oil, about 2 cups for frying
  • ½ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon dill pickle relish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Salt and pepper to taste

Instructions

  1. Prepare the Filling: In a medium bowl, combine 8 ounces of finely chopped corned beef, ½ cup well-drained sauerkraut, and ½ cup shredded Swiss cheese. Mix gently until evenly combined. Make sure the sauerkraut is as dry as possible to avoid soggy egg rolls.
  2. Make the Thousand Island Sauce: In a separate bowl, whisk together ½ cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon dill pickle relish, 1 teaspoon Worcestershire sauce, 1 teaspoon apple cider vinegar, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and salt and pepper to taste. Refrigerate until ready to serve.
  3. Assemble the Egg Rolls: Lay one egg roll wrapper on a clean surface with a corner facing you (diamond shape). Brush the edges lightly with melted butter (about 1 teaspoon per wrapper). Place about 2 tablespoons of filling near the corner closest to you. Fold the corner over the filling, then fold in the sides snugly, and roll tightly toward the opposite corner. Seal the edge with a dab of butter. Repeat with remaining wrappers and filling. Allow 10-15 minutes for assembly.
  4. Heat the Oil: In a large skillet, pour about 2 cups vegetable oil and heat over medium-high heat to 350°F (175°C). Use a kitchen thermometer if possible. If you don’t have one, test by dropping a small piece of wrapper into the oil—it should bubble and float immediately.
  5. Fry the Egg Rolls: Carefully place 3-4 egg rolls into the hot oil without overcrowding. Fry for 2-3 minutes per side, turning gently with tongs until golden and crisp. Adjust heat as needed to prevent burning. Remove and drain on paper towels. Total frying time per batch is about 6 minutes.
  6. Serve: Plate the crispy Reuben egg rolls warm with a generous side of creamy Thousand Island sauce for dipping. Enjoy immediately for the best crunch!

Notes

Make sure to dry the sauerkraut well to avoid soggy egg rolls. Use melted butter to seal wrappers for a richer flavor and better seal. Fry in small batches to maintain oil temperature. For a lighter option, bake at 400°F for 15-18 minutes or air fry at 375°F for 10-12 minutes, flipping halfway. Egg rolls can be assembled ahead and frozen before frying.

Nutrition

Keywords: Reuben egg rolls, crispy egg rolls, homemade egg rolls, Thousand Island sauce, appetizer, easy recipe, corned beef egg rolls

Find it online: https://avabake.com/crispy-reuben-egg-rolls-recipe-easy-homemade-with-creamy-sauce/