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Crispy Reuben Egg Rolls Recipe Easy Homemade with Creamy Sauce

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These Crispy Reuben Egg Rolls combine classic Reuben sandwich flavors with a crispy egg roll wrapper, served with a creamy Thousand Island dipping sauce. Perfect for quick, satisfying snacks or party finger food.

Ingredients

Scale
  • 8 ounces corned beef, thinly sliced or chopped
  • 1 cup sauerkraut, well-drained and patted dry
  • 4 ounces Swiss cheese, sliced or shredded
  • 12 egg roll wrappers (square preferred)
  • Butter or vegetable/peanut oil for frying
  • For the Creamy Thousand Island Sauce:
  • ½ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon apple cider vinegar
  • Pinch of garlic powder
  • Pinch of onion powder
  • Optional: squeeze of fresh lemon juice

Instructions

  1. Prepare the Filling: In a medium bowl, combine the chopped corned beef, drained sauerkraut, and shredded Swiss cheese. Mix gently to distribute evenly.
  2. Make the Thousand Island Sauce: Whisk together mayonnaise, ketchup, sweet pickle relish, Worcestershire sauce, apple cider vinegar, garlic powder, and onion powder. Add lemon juice if desired. Refrigerate until serving.
  3. Assemble the Egg Rolls: Place one egg roll wrapper on a flat surface in a diamond shape. Spoon about 2 tablespoons of filling near the bottom corner. Moisten edges with water.
  4. Roll and Seal: Fold the bottom corner over the filling, then fold in left and right corners snugly. Roll tightly toward the top corner and seal with water. Repeat with remaining wrappers and filling.
  5. Heat the Oil: Pour enough oil into a skillet or deep fryer to cover egg rolls halfway (about 1-2 inches). Heat to 350°F (175°C).
  6. Fry the Egg Rolls: Fry 3-4 egg rolls at a time for 3-4 minutes, turning occasionally, until golden brown and crisp. Avoid overcrowding.
  7. Drain and Rest: Transfer egg rolls to a paper towel-lined plate to drain excess oil. Let rest for a couple of minutes.
  8. Serve: Plate the egg rolls with a bowl of creamy Thousand Island sauce for dipping. Enjoy warm.

Notes

Drain sauerkraut well to avoid soggy egg rolls. Use water to seal wrappers instead of egg wash. Maintain oil temperature at 350°F for best crispiness. Cover unused wrappers with a damp towel to keep pliable. Can bake at 400°F for 15-18 minutes as a lighter alternative.

Nutrition

Keywords: Reuben, egg rolls, crispy, homemade, Thousand Island sauce, appetizer, snack, party food, corned beef, sauerkraut, Swiss cheese

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