Crispy Reuben Egg Rolls with Homemade Thousand Island Dip

Recipe Introduction

Quick Hook

Rueben Egg Rolls are my go-to party trick because they pack tangy sauerkraut, melty Swiss, and salty corned beef into a crispy handheld.

Honestly, who doesn’t love a sandwich you can eat with one hand? I first made these for a Super Bowl party and they vanished faster than a plate of wings.

Fun fact: the Reuben sandwich traces back to early 20th-century New York delis. That deli soul makes these egg rolls feel nostalgic and new at once.

They’re a playful riff on classic deli food.

Brief Overview

This Reuben egg roll recipe blends Jewish American deli flavors with Asian American egg roll technique. It’s a cultural mash-up that feels right at home on party platters.

Difficulty is medium. You need basic rolling and frying skills. Prep Time: 25 minutes . Cook Time: 10 15 minutes frying or 12 18 minutes air-frying/baking .

Total Time: 50 60 minutes .

Yields eight egg rolls. Serve two per person as a main, or six to eight people as a Reuben appetizer recipe. They pair great with chips, pickles, or a crisp salad.

Main Benefits

Top health highlight: these Corned beef egg rolls pack good protein. They aren’t diet food, but they fill you up and satisfy that savory craving.

Perfect for game day, potlucks, or cheeky weeknight dinners. They travel well. Make them ahead and reheat in the air fryer for crispness.

What makes this special is texture and contrast. Crispy Reuben egg rolls give crunchy wrappers and gooey Swiss inside. The sauerkraut egg rolls bite adds bright tang that cuts through rich meat.

Pair with a creamy Thousand Island dipping sauce and you’ve got magic.

I’ll admit I learned the hard way to squeeze sauerkraut dry. Don’t skip that. Also, chilling the filling helps with neat Rolls that don’t burst while frying.

If you want a lighter twist, try Air fryer Reuben egg rolls for less oil. Next up: the ingredients and exact measurements so you can get rolling.

Ingredients & Equipment

Main Ingredients

For the Reuben filling:

• 12 oz (340 g) cooked corned beef or pastrami, thinly sliced and chopped.
• 1 cup (100 g) Swiss cheese, shredded (reserve a little for garnish).
• 1 cup (150 g) well drained sauerkraut, squeezed dry.
• 1 small shallot or 1/4 small yellow onion, minced (~ 2 tbsp / 15 g ).
• 1 tbsp (15 g) unsalted butter or neutral oil.
• 1 2 tbsp (15 30 g) Thousand Island or Russian dressing (optional).

Assembly & wrappers:

• 8 large egg roll wrappers (8 9 inch / 20 23 cm).
• 1 large egg, beaten for sealing (or 2 tbsp water).
• Optional cornstarch slurry: 1 tsp (5 g) cornstarch + 2 tbsp (30 ml) water.

Frying / baking:

• Neutral oil, 2 3 cups (480 720 ml) for deep or half deep frying.
• OR 2 3 tbsp (30 45 ml) oil for brushing when baking/air-frying.

Quality notes: choose thin, tender corned beef. Pick a Swiss that melts well. Use crisp, not soggy sauerkraut. Good wrappers tear less when rolling.

I call these Rueben Egg Rolls when people misspell it. Oh my gosh, every family party they vanish.

Seasoning Notes

Essential spice combo: freshly ground black pepper plus a touch of smoked paprika.
Aromatics: shallot (or onion) and a dab of Worcestershire in the sauce.

Flavor boosters: a splash of pickle juice or a teaspoon of Dijon.
Quick swaps: pastrami for corned beef.

Provolone or Gruyère for Swiss.
If filling is wet, stir in the cornstarch slurry. That saves soggy Egg Rolls and messy frying.

Equipment Needed

Essential tools only:

• Large skillet for warming filling.
• Deep skillet or Dutch oven for frying. Use a thermometer. Target 350– 375° F (175– 190° C) .
• Wire rack and sheet pan for draining.
• Air fryer or oven works too. Preheat oven to 425° F ( 220° C) or air fryer to 380° F ( 195° C) .
• Small bowls, spatula, measuring cups.

Common swaps: use a heavy frying pan instead of a Dutch oven. Use a baking sheet and convection for crispier Crispy Reuben egg rolls .

Fun stat: handheld bites get eaten first at parties. I learned that the hard way at a Super Bowl party. These Rolls? Always first.

Cooking Method

I love making these for friends. Good food brings people close. As my gran used to say, good bites spark big chats.

This section shows how to make Rueben Egg Rolls that are crunchy and deli good.

Prep Steps

• Do mise en place. Slice corned beef, squeeze sauerkraut dry, shred Swiss.
• Tip: chill the filling 10– 15 minutes to firm it. It saves messy leaks later.
• Safety: heat oil carefully. Use a thermometer. Keep kids away from the stove.

step-by-step Process

1. Warm shallot and corned beef in butter for 1– 2 minutes . Mix in drained sauerkraut and 1 2 tbsp dressing. Cool.
2. Place one egg roll wrapper diamond side up. Spoon 3 4 tbsp filling onto the lower third.
3. Fold bottom corner, tuck sides, roll tight. Seal with beaten egg. Keep seam down.
4. Heat oil to 350– 375° F (175– 190° C) for frying. Fry 2 3 at a time 3– 4 minutes each. Turn for even color.
5. Or air-fry at 380° F ( 195° C) for 10– 12 minutes , flipping halfway. Brush with oil first.
6. Rest 1– 2 minutes . Serve with a tangy Thousand Island dipping sauce .

Visual cues: wrappers should be deep golden. Cheese should be fully melted. Filling must not be watery. If the kraut looks damp, squeeze more.

Pro Tips

• Technique: dry the sauerkraut until almost crumbly. Moisture ruins crispness.
• Shortcut: use leftover roast beef like corned beef. Works great for Corned beef egg rolls.
• Mistakes to avoid: overfilling and cold oil. Both cause soggy Rolls or burnt shells.
• make-ahead: you can assemble and chill rolls up to 4 hours . Fry straight from fridge.

Honestly, these Crispy Reuben egg rolls disappear fast. They shine as a Reuben appetizer recipe. I once made a tray for game night.

Gone in ten minutes. Try oven or Air fryer Reuben egg rolls for a lighter version. Trust me, your guests will ask for the Reuben egg roll recipe.

Recipe Notes quick chat about Rueben Egg Rolls

Fun fact: the Reuben has been loved for decades. People love handheld comfort food. Honestly, I adore turning that sandwich into egg rolls.

I call them Rueben Egg Rolls when friends text me fast. The first batch I made leaked. Sauerkraut juice ruined everything.

Lesson learned: squeeze that kraut dry. Chill the filling briefly. It firms up and stops steam bursts.

Serving Suggestions

Plate two egg rolls per person. Serve on a simple white plate. Add a ramekin of Thousand Island dipping sauce.

Try classic Thousand Island dipping sauce or spicy horseradish mayo. Offer dill pickles, rye chips, or a crisp cabbage slaw.

For drinks, pour a cold lager or tart hard cider. For a cosy night, brew strong iced tea. These Reuben appetizer recipe ideas work at parties.

Crispy Reuben egg rolls look great with garnish. Corned beef egg rolls pair nicely with mustard too.

Storage Tips

Cool completely before storing. Refrigerate in an airtight container for up to 3 days. Freeze for longer storage. Wrap individually in plastic wrap.

Put in a freezer bag for up to 1 month. Reheat from fridge in oven or air fryer. For best crispness, reheat at 350° F for 10 15 minutes .

From frozen, reheat at 375° F for 18 22 minutes . Be careful filling gets very hot. Let rest a minute before biting.

Variations

Want dietary swaps? Use smoked jackfruit for vegetarian rolls. Or swap corned beef for turkey for a lighter roll. Try vegan Swiss or smoked provolone.

Seasonal swaps are fun. Add thin apple slices in autumn. Swap Swiss for Gruyère in winter. Make Air fryer Reuben egg rolls for less oil.

Honestly, air frying saved me on weeknights.

Nutrition Basics

Rough estimate per serving (2 rolls): around 630 calories. Protein is about 24 grams. Sodium tends to be high. Baking or air-frying reduces fat.

Corned beef adds protein and iron. Sauerkraut adds probiotics and tang. Small tweaks lower calories and salt.

Final note: try one method and tweak. You’ll nail the perfect crispy rolls. Go make a batch and text me your results.

Frequently Asked Questions

What exactly are Rueben Egg Rolls and how do they differ from a classic Reuben sandwich?

Rueben Egg Rolls are a crispy, hand held twist on the deli classic: corned beef or pastrami, drained sauerkraut and Swiss cheese wrapped in an egg roll wrapper and fried or baked until golden.

Think of it as a portable Reuben with the same sweet sour-and-savory combo, but in a crunchy shell and yes, the traditional sandwich is spelled "Reuben," while "Rueben" is a common variant you’ll see in searches and some recipes.

How can I stop my Rueben Egg Rolls from getting soggy any practical tips for beginners?

Moisture control is the biggest trick: squeeze sauerkraut dry in a sieve or cheesecloth, briefly cook the filling to evaporate excess liquid, and chill it so it’s firmer to work with.

Don’t overfill the wrappers, use a little cornstarch slurry if the filling still seems wet, and seal seams tightly with egg wash; these steps make the difference between restaurant crisp and limp.

Can I bake or air-fry Rueben Egg Rolls instead of deep frying, and what adjustments should I make?

Yes baking or air-frying gives a lighter result while keeping great crunch if you brush or spray the rolls with oil and turn them halfway. Bake at 425°F (220°C) for about 12 15 minutes, or air-fry at ~380°F (195°C) for 10 12 minutes, and look for an even golden colour; results will be slightly less oily than deep frying but still satisfyingly crisp.

What’s the best way to store and reheat leftover Rueben Egg Rolls?

Cool them on a rack, then refrigerate in an airtight container for up to 3 4 days; freeze wrapped individually for up to 2 months. To reheat, refresh in a 375°F (190°C) oven or air fryer for 8 10 minutes (longer from frozen) to regain crispness avoid microwaving, which makes the wrapper soggy.

Are Rueben Egg Rolls very high in calories and sodium, and what lighter or vegetarian variations work well?

They tend to be calorie- and sodium dense (roughly 300 kcal and high sodium per roll depending on ingredients), especially when deep fried and using cured meats. Lighter swaps include turkey pastrami or baking/air-frying to cut oil; vegetarian options like smoked jackfruit or seasoned tempeh with vegan cheese keep the Reuben flavour while lowering saturated fat and serve the Thousand Island dip on the side to control added calories and salt.