The Ultimate Reuben Egg Rolls: A Crispy, Flavorful Twist on a Classic Sandwich
The Reuben sandwich holds a special place in the hearts of many, and in my household, it’s practically legendary, especially for my husband. He possesses an almost uncanny devotion to its unique blend of flavors, a devotion I suspect was kept under wraps until after our vows. And honestly, who could blame him? That combination of savory corned beef, tangy sauerkraut, and creamy Swiss cheese is truly something special. But what if we could take this beloved classic and elevate it to an even more exciting, irresistible form?
That’s precisely what inspired these incredible Reuben Egg Rolls. By transforming the hearty sandwich into a crispy, golden-fried egg roll, we unlock a whole new dimension of texture and taste. There’s just something magical about frying food – it instantly makes everything better, isn’t it? The satisfying crunch gives way to a warm, gooey, and intensely flavorful interior that mimics the sandwich but delivers an entirely different, highly addictive experience.
Why Reuben Egg Rolls? The Irresistible Transformation
The classic Reuben sandwich, typically served grilled on rye bread, is a culinary icon for a reason. Its harmonious blend of tender corned beef, sharp Swiss cheese, pungent sauerkraut, and a generous slathering of Thousand Island or Russian dressing creates a flavor profile that’s hard to beat. But as much as we adore the original, there’s always room for innovation. The egg roll format isn’t just a novelty; it’s a brilliant way to enjoy these flavors in a bite-sized, incredibly satisfying package.
Imagine all those fantastic components — the rich, salty corned beef, the bright, fermented tang of sauerkraut, and the smooth, nutty Swiss cheese — bundled tightly in a delicate wrapper and then fried to golden perfection. Each bite offers a delightful crunch, followed by a burst of warm, savory goodness. It’s a playful take on a deli favorite, turning a substantial meal into a fun, shareable appetizer that’s guaranteed to impress.
Crafting the Perfect Filling: Key Ingredients for Success
The success of these Reuben Egg Rolls hinges on the quality and preparation of their core components. Let’s delve into what makes this filling so exceptional:
- Corned Beef: The star of the show! Whether you’re using leftover corned beef from a holiday meal or purchasing it specifically for this recipe, ensure it’s finely chopped or shredded. This allows for an even distribution of flavor and prevents the egg rolls from being too chunky to wrap properly. The salty, savory notes of the beef are fundamental.
- Sauerkraut: This is where the magic truly happens, especially for my husband, who has an undeniable soft spot for its unique flavor. The key to successful sauerkraut in egg rolls is proper draining. Canned sauerkraut holds a lot of moisture, which can lead to soggy egg rolls. After rinsing it thoroughly under cold water, squeeze out as much liquid as possible. A drier sauerkraut means a crispier egg roll!
- Swiss Cheese: The melty, nutty Swiss cheese acts as a delicious binder, holding all the ingredients together once heated. Shredded Swiss cheese melts beautifully and evenly throughout the filling, adding that signature creamy texture and mild, buttery flavor that balances the strong tastes of the corned beef and sauerkraut.
Combining these three elements in a large bowl, ensuring they are well-incorporated, lays the foundation for an unforgettable egg roll experience. A little mixing with your hands ensures everything is perfectly distributed, though a sturdy wooden spoon works just as well if you prefer to keep things tidy.
The Secret Sauce: A Spicy Thousand Island Dip That Elevates Every Bite
While the filling is undoubtedly delicious, no Reuben experience is complete without its signature dressing. For these egg rolls, we’re not just serving any Thousand Island; we’re crafting a homemade version with a delightful kick! My version takes the classic Thousand Island, already a perfect companion to the Reuben, and infuses it with a hint of spice that truly awakens the palate. It’s a subtle yet impactful addition that transforms the familiar into something exciting.
The combination of light mayonnaise, a touch of minced garlic, ketchup, sweet pickle relish, and a finely chopped hard-cooked egg creates a creamy, tangy, and slightly sweet base. The secret ingredient that brings the “oh why hello there!” moment is Sriracha hot sauce. Just a small amount adds a beautiful warmth and a gentle spice that cuts through the richness of the egg roll without overpowering it. This dressing isn’t just an accompaniment; it’s an integral part of the experience, offering a cool, creamy contrast to the crispy, savory egg rolls.
Preparing this sauce is simple: combine all ingredients in a food processor or blender for a smooth consistency, or whisk them vigorously in a bowl for a slightly chunkier texture. Once made, set it aside to allow the flavors to meld while you prepare the egg rolls.
Mastering the Roll: Tips for Crispy Perfection
Wrapping egg rolls might seem intimidating at first, but with a few simple techniques, you’ll be rolling like a pro in no time. The key to a successful, crispy egg roll that holds its shape during frying is tightness and a good seal.
- The Wrapper: Start with quality egg roll wrappers. Lay one wrapper on a clean, flat surface so it resembles a diamond, with a corner pointing towards you.
- Filling Placement: Place about a tablespoon of your prepared Reuben filling in the corner closest to you. Don’t overfill, as this makes rolling difficult and risks bursting during frying.
- The Initial Roll: Lift the bottom corner of the wrapper over the filling and begin to roll it away from you, tucking the corner snugly underneath the filling.
- Side Folds: Once you’ve rolled about halfway up the wrapper, fold in the left side, then the right side, towards the center. This creates a neat package.
- Sealing the Deal: Before completing the roll, dip your fingers into a cornstarch and water mixture (your “glue”) and brush it lightly over the two remaining edges of the top corner. This ensures a secure seal.
- Final Roll & Tightness: Finish rolling the egg roll all the way up. The most crucial tip here is to roll them VERY tightly. Loose egg rolls are prone to unraveling in the hot oil. Place the finished egg roll seam-side down on a plate.
You can prepare all your egg rolls in advance. If not frying immediately, they can be frozen for later. Simply store them in an airtight container, using parchment paper between layers if stacking to prevent sticking. When ready to fry from frozen, just add a couple of extra minutes to the cooking time.
Frying to Golden Perfection: The Ultimate Crunch
Frying these Reuben Egg Rolls is the final step to achieving that irresistible crispy exterior. Proper oil temperature is paramount for a beautifully golden and evenly cooked egg roll that isn’t greasy.
- Oil Setup: Fill a sturdy pot with 2-3 inches of canola oil. Canola oil has a high smoke point, making it ideal for deep frying.
- Temperature Control: Heat the oil to 350°F (175°C). Use a kitchen thermometer to ensure accuracy. Oil that isn’t hot enough will result in soggy, oil-logged egg rolls, while oil that’s too hot will burn the outside before the inside is warmed through.
- Batch Frying: Gently add no more than 4 egg rolls at a time to the hot oil. Crowding the pot will drop the oil temperature and lead to uneven cooking.
- Even Browning: Fry for approximately 3-4 minutes, turning occasionally, until the egg rolls are a beautiful golden brown. If frying from frozen, add an extra minute or two.
- Draining: Once golden, carefully remove the egg rolls from the oil and place them on a plate lined with paper towels to drain excess oil. A sprinkle of kosher salt immediately after frying enhances their flavor.
The result is a perfectly crispy exterior encasing a warm, savory, and cheesy filling – a delightful experience that truly captures the essence of a Reuben in an exciting new format.
Serving Suggestions and Beyond
These Reuben Egg Rolls are incredibly versatile. They make an outstanding appetizer for game days, parties, or any gathering where you want to serve something unique and delicious. They also serve as a fantastic, fun snack or even a light lunch when paired with a fresh salad. Serve them warm with a generous side of your homemade spicy Thousand Island sauce for dipping. The combination of hot, crispy, savory egg rolls with the cool, creamy, spicy dip is truly a match made in culinary heaven.
Now that I’ve delved into the world of stuffing classic sandwiches into egg rolls, my mind is buzzing with other possibilities! Perhaps a Cuban sandwich egg roll next? Or even a pizza egg roll? The creative potential is endless once you discover the magic of the egg roll wrapper. This newfound “egg roll kick” might just be a lingering effect from a recent, perhaps over-stimulating, trip to Vegas, or maybe just a little too much caffeine (again!). Whatever the reason, another bite of these incredible Reuben Egg Rolls usually settles me right down into my version of “normal” — a happy, well-fed state!
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Reuben Egg Rolls with Thousand Island Sauce
ingredients
- Egg roll wrappers
- 1 1/2 lb corned beef coarsely chopped
- 14.5 oz canned sauerkraut
- 1 1/2 cups shredded swiss cheese
- 1/4 cup cool water
- 1 Tbsp cornstarch
- Canola oil
- 1 tsp minced garlic
- 1/4 tsp salt
- 1 cup light mayonnaise
- 1/8 cup Sriracha hot sauce
- 2 Tbsp ketchup
- 2 tsp sweet pickle relish
- 1/2 hard-cooked egg finely chopped
- Freshly cracked pepper
instructions
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Open the can of sauerkraut and rinse over the sink in a colander. Squeeze out all the water you can from the sauerkraut and allow to drain for a couple of minutes.
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To make the thousand island sauce, combine all ingredients in the bowl of a food processor or blender. Puree the mixture until evenly combined. You can also whisk together the ingredients in a large bowl if you don’t have a food processor or blender. Set aside.
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Add the chopped corned beef, drained sauerkraut, and swiss cheese to a large mixing bowl. Mix everything together with your hands (or a wooden spoon if you don’t want to get messy) until all ingredients are evenly incorporated. In a separate small bowl, mix together the water and cornstarch and set aside.
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To wrap your egg roll, start with a clean, flat surface. Lay the wrapper so one of the corners is facing you (like a diamond). Add one Tbsp of the filling to the corner closest to you. Lift the bottom corner up and begin to roll away from you, making sure you tuck the corner under as you roll. Once you are halfway up the wrapper, fold in the left side and then the right side towards the center. Dip your fingers in the cornstarch and water mixture you made earlier and brush it over the two edges of the final corner. Finish the roll, brush a little more of the cornstarch mixture along the seam, and place seam-side down on a large plate. Make sure you roll the egg rolls VERY tightly. If they are too loose, they will fall apart when you fry them. Once all of your egg rolls are made, it’s time to fry them. You can also freeze them at this point and save them to fry at a later time. Store in an airtight container and place a layer of parchment paper between each layer of egg rolls if you have to stack them.
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To fry the egg rolls, fill a pot with 2-3 inches of canola oil. Heat the oil to 350 degrees. Gently add the egg rolls to the hot oil, frying no more than 4 at a time, turning occasionally. Fry until the egg rolls are golden brown, approximately 3 to 4 minutes total. Place on a plate lined with paper towels to drain and cool. Sprinkle with kosher salt to finish.
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Serve with the thousand island sauce.
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