All the flavors of a classic sandwich wrapped up in an irresistible finger food!
There are times when trying to combine two amazing things doesn’t work out as expected. The cronut and pizza burger both come to mind.
But this Reuben egg rolls recipe is a clear winner in the mash-up department. It takes all the savory, cheesy, tangy, earthy flavors of a classic Reuben sandwich and wraps them up like a traditional egg roll. Dip one in Thousand Island dressing and take a crunchy bite—if you didn’t know better, you’d think you had just tasted a deep-fried Reuben. You get the tangy pairing of corned beef and sauerkraut suspended in gooey melted Swiss cheese accented by the creamy, slightly sweet flavors of the dressing.
Plus, this recipe is ridiculously easy. I made them for a get-together with some old friends, along with a few other appetizers and a pitcher of sangria. They were a huge hit! Even my former college roommate who considers herself the foremost authority on Reuben sandwiches remarked on their authentic flavor profile. High praise indeed! I fried them on the stovetop—which was a little messy but not very difficult. Next time, I want to try baking them for a lighter version.
Reuben egg rolls: a multicultural mash-up
These egg rolls combine two iconic dishes that emerged in the U.S. in the early 20th century. The origin of the Reuben sandwich—layered with corned beef, Swiss cheese, sauerkraut, and either Russian or Thousand Island dressing on rye bread—is hotly contested. Some credit Reuben Kulakofsky, a Lithuanian-born grocer in Omaha, Nebraska, who reportedly requested the sandwich at his regular poker game at the Blackstone Hotel in the 1920s. Others argue it was Arnold Reuben, owner of New York’s famed Reuben’s Delicatessen, who first assembled the “Reuben Special” for a Broadway actress in 1914.
The invention of the egg roll as we know it—a thick wheat flour wrapper filled with cabbage and meat, then deep-fried— is most often attributed to Chinese-American chefs in New York City in the 1920s and 30s. Early recipes sometimes wrapped fillings in an egg omelet, which may explain the name, though modern egg rolls rarely contain egg. Similar rolled foods date back to ancient China.
Nearly a century later, we continue to see creative variations on both these dishes from chefs and home cooks alike. This recipe for Reuben egg rolls pays homage to the cross-cultural roots and endless innovation of American cuisine.
How do I store leftovers?
Store leftover Reuben egg rolls in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 2 months. Place cooled egg rolls in a single layer on a baking sheet to freeze until solid, then transfer them to a freezer-safe bag or container. Reheat refrigerated or frozen egg rolls in a preheated oven at 350°F until heated through and crispy—about 10–12 minutes from the fridge, 18–20 minutes from frozen. I would avoid microwaving, as it can make the wrappers soggy.
Serving suggestions
Serve these Reuben egg rolls with light, veggie-rich sides, like Apple Coleslaw or this Low-Carb Keto Cucumber Salsa, for a fun lunch or dinner. If you’re making them as part of a finger food spread for happy hour, pair them with a mix of choices, like these Healthy California Roll Sushi Bites, Air-Fryer Buffalo Cauliflower, Caprese Skewers, Bacon-Wrapped Water Chestnuts, and this Easy Greek Yogurt-French Onion Dip.
Ingredients
- 1/2 pound deli-sliced corned beef chopped
- 1 cup Swiss cheese shredded
- 1 cup sauerkraut drained and squeezed dry
- 10 egg roll wrappers
- Vegetable oil for frying
- Thousand Island dressing for dipping
Instructions
- Prepare the filling by mixing together the chopped corned beef, shredded Swiss cheese, and drained sauerkraut in a bowl.
- Lay an egg roll wrapper on a clean surface. Place about 2 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides. Roll tightly. Repeat until all wrappers are filled and rolled.
- Heat oil in a deep-fryer or large pot to 375°F. Fry the egg rolls in batches until golden brown, about 3-4 minutes. Drain on paper towels.
- Serve hot with Thousand Island dressing for dipping.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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