Reuben Egg Rolls with Creamy Reuben Dipping Sauce Recipe
These Reuben Egg Rolls combine the classic flavors of a Reuben sandwich—corned beef, Swiss cheese, and sauerkraut—wrapped in crispy fried egg roll wrappers and served with a tangy homemade Reuben dipping sauce. Perfect as a savory appetizer or snack, they deliver a delightful crunch and rich filling in every bite.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Egg Rolls
- 2 egg roll wrappers
- ¾ lb. corned beef, chopped
- 6 slices Swiss cheese, chopped
- ½ cup sauerkraut, drained very well
- 1 egg, beaten (for sealing the egg roll wrapper)
- Oil for frying (about 2–3 inches)
Reuben Sauce
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp relish
- 1 tsp Dijon mustard
- Pinch of paprika
- Black pepper to taste
Instructions
- Cook Corned Beef: Heat a large skillet over medium heat. Add the chopped corned beef and cook for 4–5 minutes, stirring occasionally, until warmed through and lightly crispy around the edges. Remove from heat and let cool slightly.
- Mix Filling: In a large bowl, combine the cooked corned beef, chopped Swiss cheese, and well-drained sauerkraut. Mix until evenly combined.
- Fill Wrappers: Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2–3 tablespoons of the filling into the center.
- Roll Egg Rolls: Fold the bottom corner over the filling, then fold in the two side corners. Roll tightly toward the top corner. Brush the top corner with the beaten egg and press to seal. Repeat with remaining wrappers and filling.
- Heat Oil: Heat 2–3 inches of oil in a heavy-bottomed pot or deep skillet to 350°F (175°C).
- Fry Egg Rolls: Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy on all sides. Avoid overcrowding the pan.
- Drain Egg Rolls: Transfer fried egg rolls to a paper towel-lined plate or wire rack to drain excess oil.
- Prepare Reuben Sauce: In a small bowl, whisk together mayonnaise, ketchup, relish, Dijon mustard, paprika, and black pepper until smooth.
- Serve: Serve the hot egg rolls with the creamy Reuben sauce for dipping.
Notes
- Make sure sauerkraut is well-drained to avoid soggy filling.
- Maintain the oil temperature at 350°F for crispy, evenly cooked egg rolls.
- Do not overcrowd the frying pan to ensure even frying.
- The Reuben sauce can be made ahead and stored in the refrigerator for up to 3 days.
- For a milder flavor, rinse sauerkraut before draining.