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Crispy Reuben Egg Rolls Recipe with Homemade Creamy Russian Dressing

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A fun twist on the classic Reuben sandwich, these crispy egg rolls are filled with corned beef, sauerkraut, and Swiss cheese, served with a tangy homemade Russian dressing. Perfect for casual gatherings or a tasty snack.

Ingredients

Scale
  • 8 ounces corned beef, thinly sliced or chopped
  • 1 cup sauerkraut, drained well
  • 4 ounces Swiss cheese, shredded
  • 12 large egg roll wrappers
  • 1 tablespoon butter, melted
  • 2 green onions, thinly sliced (optional)
  • For the Russian dressing:
  • ½ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 teaspoon horseradish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper, to taste

Instructions

  1. In a large bowl, combine the chopped corned beef, drained sauerkraut, shredded Swiss cheese, and sliced green onions. Mix gently until well combined but still textured.
  2. In a small bowl, whisk together mayonnaise, ketchup, horseradish, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, salt, and pepper until smooth. Cover and refrigerate until ready to serve.
  3. Lay one egg roll wrapper flat on a clean surface with a corner facing you (diamond shape). Brush a thin layer of melted butter along the edges to help seal later. Repeat for all wrappers.
  4. Spoon about 2 tablespoons of the filling onto the bottom third of each wrapper, keeping it centered but leaving room at edges. Fold the bottom corner over the filling, then fold in the left and right corners snugly. Roll up tightly toward the top corner and seal with a dab of melted butter.
  5. Pour about 2 inches of vegetable or canola oil into a deep skillet or fryer. Heat to 350°F (175°C).
  6. Carefully place 3-4 egg rolls at a time into the hot oil without overcrowding. Fry, turning occasionally, until golden brown and crispy—about 3-4 minutes per batch. Remove with tongs and drain on paper towels.
  7. Arrange the crispy Reuben egg rolls on a platter with a bowl of creamy Russian dressing for dipping. Serve warm and fresh.

Notes

Ensure sauerkraut is well drained to avoid soggy wrappers. Do not overfill wrappers to prevent tearing. Maintain oil temperature at 350°F for even cooking. Egg rolls can be air fried or baked for a lighter version. Leftovers reheat best in oven or air fryer to maintain crispiness.

Nutrition

Keywords: Reuben egg rolls, crispy egg rolls, Russian dressing, corned beef appetizer, sauerkraut recipe, Swiss cheese egg rolls, party snacks, finger food

Find it online: https://magnetmeal.com/crispy-reuben-egg-rolls-recipe-with-homemade-creamy-russian-dressing/