Ultimate Reuben Egg Rolls: A Crispy, Irresistible 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. My husband, for instance, has an undeniable (and perhaps a little peculiar) fascination with sauerkraut that I discovered only after we exchanged vows. But who could blame him? That tangy, fermented cabbage is truly a star ingredient, and it’s precisely why I couldn’t resist the urge to encapsulate all the glorious flavors of a Reuben into a crispy, golden egg roll.

There’s something inherently magical about frying food, isn’t there? It elevates simple ingredients to an entirely new level of deliciousness, transforming them into crunchy, comforting bites. While I’m not always the biggest traditional Reuben sandwich enthusiast, these Reuben Egg Rolls have completely won me over. They strike the perfect balance of savory corned beef, bright and tangy sauerkraut, and rich, melty Swiss cheese, all encased in a perfectly crisp wrapper.

And then there’s the dipping sauce… Oh, my goodness. This isn’t just any Thousand Island dressing; it’s a homemade, slightly spicier version that takes these egg rolls from great to absolutely divine. The extra kick provides a delightful surprise for your palate, making each bite an exciting culinary adventure. It gives you the perfect little kick to make your mouth say “oh why hello there!”

Why You’ll Love This Reuben Egg Roll Recipe

Bringing together the robust flavors of a classic Reuben sandwich with the crispy, handheld appeal of an egg roll is nothing short of brilliant. This recipe isn’t just a clever fusion; it’s a game-changer for appetizers, party food, or even a fun, unconventional meal. Here’s why these Reuben Egg Rolls are bound to become a new favorite:

Irresistible Crunch: There’s no denying the satisfaction of biting into a perfectly fried egg roll wrapper. It adds a textural dimension that bread simply can’t match, elevating the entire Reuben experience.
Flavor Explosion: Each bite delivers the iconic taste profile of corned beef, Swiss cheese, and sauerkraut, harmonized by our special spicy Thousand Island dressing. It’s all the deliciousness of the sandwich, concentrated into a delightful finger food.
Perfect for Any Occasion: Whether you’re hosting a Super Bowl party, a casual get-together, a holiday gathering, or looking for a unique appetizer to impress guests, these savory egg rolls are a guaranteed crowd-pleaser. They’re easy to prepare in batches and can even be frozen for later enjoyment, making them ideal for meal prep.
Fun and Unique: Step away from the ordinary! This recipe offers a creative twist that will spark conversation and delight palates. It’s a testament to how beloved flavors can be reimagined in exciting new ways, turning a classic into a modern hit.
Simple to Make: Despite their gourmet appearance and intricate flavor profile, these Reuben Egg Rolls are surprisingly straightforward to assemble. With a little practice on the rolling technique, you’ll be crafting perfect crispy bites in no time, making them accessible even for novice cooks.

The Key Ingredients for a Perfect Reuben Egg Roll

Success starts with quality ingredients, and for these Reuben Egg Rolls, each component plays a crucial role in recreating that beloved sandwich flavor and achieving the desired crispy texture:

Egg Roll Wrappers: These are the foundation of our crispy creation. Look for fresh, pliable wrappers that won’t crack or dry out easily when folded. Most grocery stores carry them in the refrigerated section, often near the produce or dairy products. Freshness is key for successful rolling.
Cooked Corned Beef: The undeniable star of the Reuben! You can use pre-cooked deli-style corned beef, often found sliced in the deli section, or even delicious leftover corned beef from a St. Patrick’s Day celebration. Ensure it’s coarsely chopped to provide a substantial, meaty texture that holds together well within the egg roll.
Canned Sauerkraut: This provides the essential tangy kick and characteristic flavor of a Reuben. It’s vital to rinse and squeeze out as much moisture as possible from canned sauerkraut. Excess liquid can make your egg rolls soggy, compromise their crispiness, and even cause them to burst during frying. Do not skip this crucial draining step!
Shredded Swiss Cheese: Swiss cheese melts beautifully, adding a creamy, nutty richness and a wonderful gooey texture that complements the corned beef and sauerkraut perfectly. While pre-shredded varieties are convenient, shredding your own from a block can sometimes offer a superior melt and flavor.
Cornstarch and Water Slurry: This simple mixture acts as a culinary glue, essential for sealing your egg rolls tightly and preventing them from unraveling in the hot oil. It creates a strong, clear bond.
Canola Oil (for frying): A neutral-flavored oil with a high smoke point, such as canola, vegetable, or peanut oil, is ideal for deep-frying. It ensures your egg rolls get perfectly golden and crispy without imparting any unwanted flavors.

Crafting the Ultimate Spicy Thousand Island Sauce

While the Reuben egg rolls themselves are a masterpiece of flavor and texture, the homemade spicy Thousand Island sauce truly completes the experience. Forget the bland, store-bought versions; this one adds a vibrant, zesty, and subtly spicy dimension that perfectly cuts through the richness of the fried egg rolls and elevates every bite.

Minced Garlic: Freshly minced garlic brings a pungent warmth and essential depth of flavor to the sauce.
Salt: A pinch of salt is used to enhance and balance all the other vibrant flavors in the dressing.
Light Mayonnaise: The creamy base that binds all the ingredients together, providing that classic Thousand Island richness.
Sriracha Hot Sauce: This is where the magic happens and the “spicy” in our spicy Thousand Island comes from! Adjust the amount to your preferred level of heat – a little adds a subtle warmth, while more creates a bolder kick.
Ketchup: Adds a touch of sweetness and classic tanginess that is characteristic of a traditional Thousand Island dressing.
Sweet Pickle Relish: Provides a pleasant textural contrast with its finely chopped pickles and a delightful sweet-tart burst that brightens the sauce.
Hard-Cooked Egg (finely chopped): A traditional component of some authentic Thousand Island recipes, it adds an extra layer of richness, a subtle savory note, and a unique texture.
Freshly Cracked Pepper: For an aromatic finish and a subtle peppery bite that complements the other flavors.

To prepare the sauce, combining these ingredients in a food processor or blender ensures a perfectly smooth and cohesive mixture, where all flavors are beautifully integrated. However, if you don’t have these appliances, a good whisk and a bit of elbow grease in a large mixing bowl will also do the trick, just ensure everything is very finely chopped for the best consistency.

Tips for Success: Master Your Reuben Egg Rolls

Making delicious, crispy Reuben Egg Rolls is surprisingly straightforward, but a few key tips can elevate your results from good to absolutely phenomenal. Pay attention to these details to ensure your egg rolls are perfectly crispy, bursting with flavor, and securely sealed:

Drain the Sauerkraut Thoroughly: This step cannot be stressed enough! Excess moisture is the ultimate enemy of crispy egg rolls. After rinsing the canned sauerkraut, it is absolutely crucial to squeeze it as dry as possible using your hands, pressing it against a colander with a spoon, or even wrapping it in a clean kitchen towel and twisting to extract every last drop of liquid. The drier the sauerkraut, the crispier your egg rolls will be, and the less likely they are to burst or become soggy during frying.
Chop the Corned Beef Evenly: For the best texture and ease of rolling, ensure your cooked corned beef is coarsely but evenly chopped. Avoid leaving large chunks, as these can make rolling difficult, create air pockets within the egg roll, or even tear the delicate wrapper. A consistent chop ensures an even distribution of flavor in every bite.
Don’t Overfill the Wrappers: While it might be tempting to stuff as much delicious filling as possible into each wrapper, overfilling makes egg rolls notoriously difficult to roll tightly and significantly increases the chance of them tearing or bursting during cooking. One heaping tablespoon of filling is usually the sweet spot for a standard egg roll wrapper.
Roll Them Tightly: A loose roll is a recipe for disaster in hot oil. Ensure each fold and tuck is snug as you roll the egg roll. A tightly rolled egg roll maintains its shape, prevents filling from escaping, and helps create that satisfying chewiness around the crispy exterior. Practice makes perfect!
Use the Cornstarch Slurry as Glue: The simple mixture of cornstarch and water is absolutely crucial for sealing your egg rolls. Apply it generously, especially to the final flap or corner, to create a strong, secure seal. This acts like culinary glue, preventing your egg rolls from unraveling in the hot oil.
Maintain Optimal Oil Temperature: This is a critical factor for perfect frying. Always use a kitchen thermometer to monitor your oil. 350°F (175°C) is the ideal temperature for deep frying egg rolls. If the oil is too cold, the egg rolls will absorb too much grease and become soggy. If it’s too hot, they’ll brown too quickly on the outside, leaving the interior cold or undercooked.
Don’t Overcrowd the Pot: Fry only 3-4 egg rolls at a time, depending on the size of your pot or Dutch oven. Overcrowding significantly lowers the oil temperature, leading to uneven cooking, longer frying times, and less crispy results. Patience here pays off!
Drain Properly: After frying, use tongs to immediately transfer the golden-brown egg rolls to a plate lined with paper towels, or even better, a wire rack set over a baking sheet. This allows air to circulate around them, keeping them crispy, while the paper towels absorb any excess oil. A light sprinkle of kosher salt immediately after frying enhances their flavor.
Freezing for Later: These Reuben Egg Rolls freeze beautifully, making them an excellent make-ahead appetizer! Lay uncooked egg rolls on a baking sheet, ensuring they don’t touch, and freeze until solid. Once frozen, transfer them to an airtight freezer bag or container. When ready to fry, there’s no need to thaw; simply add 1-2 minutes to the cooking time (aim for 4-6 minutes total) to ensure they are heated through and perfectly crispy from frozen.

Beyond the Reuben: What Else Can Be Transformed into an Egg Roll?

Now that I’ve successfully transformed the beloved Reuben sandwich into an irresistible egg roll, my mind is buzzing with possibilities for what other culinary delights could be given the crispy, handheld treatment. It’s a delicious rabbit hole to fall down! Perhaps it’s the lingering energy from a recent Vegas trip, or maybe just a touch too much caffeine fueling my creativity, but the “egg roll kick” is definitely real and has opened up a world of culinary experimentation.

Imagine the savory goodness of a classic Cuban sandwich, with its layers of ham, roasted pork, Swiss cheese, pickles, and a hint of mustard, all nestled inside a golden wrapper. Or what about a hearty cheesesteak egg roll, packed with thinly sliced beef, onions, and melted provolone? For something completely different, a pizza egg roll, overflowing with gooey mozzarella, savory pepperoni, and a rich marinara sauce for dipping, would be an absolute hit. The concept of taking familiar, comforting flavors and reimagining them in a crispy egg roll format is endlessly adaptable and perfect for satisfying cravings in a fun, new way.

This creative journey all started with that first perfect bite of a Reuben Egg Roll, and honestly, another one might just be what I need to settle my hyped-up self down and focus on the next delicious innovation. Ah, yes, there we go. Back to normal. Or at least my delicious version of “normal” where everything can be an egg roll. 😉

Reuben Egg Rolls with Thousand Island Sauce

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Reuben Egg Rolls with Thousand Island Sauce

A classic sandwich reinvented into an irresistible, crispy egg roll! These delightful bites are one of my favorite snacks and appetizers, guaranteed to impress your guests every time.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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Ingredients

For the Reuben Egg Rolls

Egg roll wrappers (about 20-25 wrappers)
1 1/2 lb cooked corned beef coarsely chopped
14.5 oz canned sauerkraut (rinsed and thoroughly squeezed dry)
1 1/2 cups shredded Swiss cheese
1/4 cup cool water
1 Tbsp cornstarch
Canola oil (for frying, about 2-3 inches in a pot)

For the Spicy Thousand Island Sauce

1 tsp minced garlic
1/4 tsp salt
1 cup light mayonnaise
1/8 cup Sriracha hot sauce (adjust to taste for desired spice level)
2 Tbsp ketchup
2 tsp sweet pickle relish
1/2 hard-cooked egg finely chopped
Freshly cracked pepper (to taste)

Instructions

Prepare the Sauerkraut: Open the can of sauerkraut and drain it thoroughly in a colander. Rinse it under cold water over the sink to remove excess brine. Crucially, squeeze out as much water as possible from the sauerkraut. You can use your hands or press it against the colander with a spoon, or even wrap it in a clean kitchen towel and twist to extract moisture. Allow it to drain for at least a couple of minutes to ensure it’s as dry as possible. This step is key for crispy egg rolls.
Make the Thousand Island Sauce: In the bowl of a food processor or blender, combine the minced garlic, salt, light mayonnaise, Sriracha hot sauce, ketchup, sweet pickle relish, and finely chopped hard-cooked egg. Puree the mixture until all ingredients are evenly combined and the sauce is smooth. If you don’t have a food processor or blender, you can finely mince the garlic and egg and whisk all ingredients together in a large bowl until well blended. Taste and adjust Sriracha or seasoning if desired. Set aside or refrigerate until ready to serve.
Prepare the Filling: In a large mixing bowl, combine the coarsely chopped cooked corned beef, the thoroughly drained sauerkraut, and the shredded Swiss cheese. Use your hands (wearing gloves for a less messy experience) or a sturdy wooden spoon to mix everything together until all ingredients are evenly incorporated throughout the filling. In a separate small bowl, whisk together the 1/4 cup cool water and 1 tablespoon of cornstarch until smooth to create a slurry. This will be your “glue.” Set aside.
Assemble the Egg Rolls: Lay an egg roll wrapper on a clean, flat surface so one of the corners is facing you (like a diamond). Place about one tablespoon of the prepared filling onto the corner closest to you. Lift the bottom corner of the wrapper up and over the filling, tucking it snugly underneath as you begin to roll upwards. Once you have rolled about halfway up the wrapper, fold in the left side of the wrapper towards the center, and then fold in the right side towards the center. Your wrapper should now resemble an open envelope. Dip your fingers into the cornstarch and water mixture and brush it liberally over the two exposed edges of the top corner. Finish rolling the egg roll all the way up. Ensure you roll the egg rolls VERY tightly; if they are too loose, they are likely to fall apart when fried. Brush a little more of the cornstarch mixture along the final seam to secure it, and place the finished egg roll seam-side down on a large plate. Repeat with the remaining wrappers and filling. At this point, you can either fry them immediately or freeze them for later. To freeze, place uncooked egg rolls in an airtight container, using parchment paper between layers if stacking.
Fry the Egg Rolls: In a heavy-bottomed pot or Dutch oven, pour 2-3 inches of canola oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure accuracy. Carefully add the egg rolls to the hot oil, frying no more than 3-4 at a time to avoid overcrowding and dropping the oil temperature too much. Fry for approximately 3 to 4 minutes total, turning occasionally with tongs, until the egg rolls are beautifully golden brown and crispy on all sides.
Drain and Serve: Using tongs, remove the fried egg rolls from the oil and immediately place them on a plate lined with paper towels or, even better, on a wire rack set over a baking sheet to drain any excess oil. While still hot, sprinkle them lightly with kosher salt. Serve your crispy Reuben Egg Rolls immediately with the prepared spicy Thousand Island sauce on the side for dipping. Enjoy!

Notes

Freezing and Frying: If you are frying egg rolls that have been previously frozen, there’s no need to thaw them. Simply add an additional minute or two to the frying time (aim for 4-6 minutes total) to ensure they are heated through and perfectly crispy. Ensure the oil remains at 350°F (175°C).

Category: Appetizer, Snack, Party Food