If you love the classic flavors of a Reuben sandwich but want something a bit more fun and finger-friendly, you’re going to flip for this Pastrami Reuben Egg Rolls Recipe. Imagine all that gooey Swiss cheese, tangy sauerkraut, and savory pastrami tucked into a crisp, golden egg roll wrapper—plus a zesty homemade Russian dressing to dunk them in. Trust me, these egg rolls have become an absolute favorite in my kitchen, and I can’t wait to share how easy and delicious they are with you.
Why You’ll Love This Recipe
- Packed with Classic Flavor: All the beloved ingredients of a Reuben sandwich come together in crispy, bite-sized egg rolls.
- Quick and Easy to Prepare: You’ll have these ready in under 30 minutes—perfect for a delicious appetizer or snack.
- Healthier Cooking Options: Whether you air fry or bake, you can enjoy a crispy texture without deep frying.
- Dunk-Worthy Sauce: The homemade Russian dressing brings the perfect tang and creaminess that ties everything together.
Ingredients You’ll Need
These ingredients come together beautifully to create that classic Reuben taste inside a fun egg roll. Choosing good quality pastrami and Swiss cheese makes a big difference, and I always recommend getting fresh sauerkraut and squeezing out the liquid to keep your egg rolls crisp.
- Sauerkraut: Drain well to avoid soggy egg rolls – I like to give it a good squeeze with a kitchen towel.
- Egg roll wrappers: Keep them covered with a damp cloth to prevent drying out as you work.
- Pastrami (or corned beef): Finely chopped, it’s the star protein here.
- Reduced fat Swiss cheese: I prefer Jarlsberg for its nutty richness that melts nicely.
- Water: For sealing the wrappers so nothing leaks during cooking.
- Olive oil spray: For giving the egg rolls a light crisp without heavy frying.
- Mayonnaise, ketchup, Worcestershire sauce, horseradish, hot sauce, lemon juice, onion powder, kosher salt: These together make a tangy, spicy Russian dressing that’s simply addictive.
Variations
I love experimenting with this Pastrami Reuben Egg Rolls Recipe by swapping out a few ingredients or adjusting the filling to suit the occasion. Feel free to get creative—you can’t really go wrong with these flavors!
- Use Corned Beef: When I’m short on pastrami, corned beef is an equally delicious substitute that still captures the Reuben essence.
- Make it Vegetarian: Swap pastrami for seasoned mushrooms or jackfruit and keep all the other flavors intact for a vegetarian twist.
- Spicy Kick: Add a pinch of crushed red pepper to the filling or increase the hot sauce in the dressing to suit your heat preference.
- Cooking Method: Beyond air frying, I’ve baked these in the oven with great results—just use olive oil spray to keep that crispiness.
How to Make Pastrami Reuben Egg Rolls Recipe
Step 1: Prep Your Filling
Start by draining the sauerkraut thoroughly—I like to wrap it in a clean kitchen towel and give it a good squeeze to remove extra moisture. This little trick makes sure your egg rolls crisp up perfectly without getting soggy. Then, chop your pastrami into small pieces so every bite has a nice distribution.
Step 2: Assemble Your Rolls
Lay an egg roll wrapper on a clean surface with the corners pointing like a diamond. Spoon about 2 tablespoons of pastrami, 2 tablespoons of Swiss cheese, and the same amount of sauerkraut onto the bottom third of the wrapper. Gently fold the bottom corner over the filling, then moisten the edges with water to act as glue. Fold the sides in tightly and roll it up into a neat cylinder. You’ll feel more confident with practice, but don’t worry about perfection—these will taste amazing no matter what!
Step 3: Cook ‘Em Up
I love cooking these in my air fryer because they come out perfectly crisp without drowning in oil. Just give each roll a light spray with olive oil, then air fry at 375°F (190°C) for about 8-10 minutes, turning halfway through. If you prefer the oven, place the rolls on a baking sheet, spray with oil, and bake at 400°F (200°C) until golden—about 12-15 minutes. Keep an eye on them so they don’t burn!
Step 4: Whip Up That Tangy Russian Sauce
While the egg rolls cook, mix mayonnaise, ketchup, Worcestershire sauce, horseradish, hot sauce, lemon juice, onion powder, and a pinch of salt in a small bowl. Adjust the heat and tanginess to your liking. This sauce is what really brings the whole Pastrami Reuben Egg Rolls Recipe to life—make sure you have plenty for dipping!
Pro Tips for Making Pastrami Reuben Egg Rolls Recipe
- Drain Sauerkraut Thoroughly: Excess moisture is the enemy of crispiness, so don’t skip squeezing it dry.
- Keep Wrappers Covered: Working quickly and covering unused wrappers with a damp towel stops them from drying out and cracking.
- Use Water to Seal Properly: A wet finger or brush along the edges ensures your egg rolls don’t open while cooking.
- Air Fryer Magic: Spraying olive oil before air frying guarantees that golden crunch without deep frying.
How to Serve Pastrami Reuben Egg Rolls Recipe
Garnishes
I usually sprinkle some fresh chopped parsley or chives on top before serving for a pop of color and freshness. A few pickle slices or some extra sauerkraut on the side also adds that classic deli vibe I love. And of course, a drizzle or side of the Russian dressing is a must!
Side Dishes
These egg rolls make an excellent appetizer or party snack, but I also enjoy serving them alongside a crisp green salad or even kettle-cooked chips to keep things casual and satisfying. When we have a game day, my family goes crazy for these with some creamy coleslaw or dill pickles on the side.
Creative Ways to Present
For festive occasions, I like to cut each egg roll in half diagonally and fan them out on a platter with little ramekins of Russian dressing. It makes for a stunning display and everyone can’t resist reaching for seconds. Adding toothpicks makes these perfect finger food for parties!
Make Ahead and Storage
Storing Leftovers
Leftover Pastrami Reuben Egg Rolls keep really well in an airtight container in the fridge for up to 3 days. I always reheat them in the air fryer or oven to bring back that crispiness—microwaving makes them soggy. Just a couple of minutes in the air fryer at 350°F and they taste almost as good as fresh!
Freezing
I’ve successfully frozen uncooked assembled egg rolls by placing them on a parchment-lined tray and freezing until firm, then transferring to a freezer bag. When you want to enjoy them, just air fry or bake straight from frozen—add a few extra minutes to the cooking time. This trick has saved me many times when I needed a quick snack or appetizer.
Reheating
To reheat, I preheat my air fryer to 350°F and cook the leftover egg rolls for 3-5 minutes, turning once halfway through. This method keeps them crispy without drying out the filling. Oven reheating works too—just keep the temperature moderate (around 350°F) and check frequently.
FAQs
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Can I bake these Pastrami Reuben Egg Rolls instead of air frying?
Absolutely! Baking is a great alternative if you don’t have an air fryer. Just spray the rolls lightly with olive oil, place them on a baking sheet, and bake at 400°F for 12-15 minutes or until golden and crispy, flipping halfway through.
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What can I use if I don’t have pastrami?
Corned beef is the perfect substitution that still delivers those classic Reuben flavors. If you’re vegetarian, seasoned mushrooms or even shredded jackfruit make a surprisingly delicious filling.
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How do I keep the egg rolls crispy without deep frying?
Air frying or baking with a light coating of olive oil spray is key. Removing excess sauerkraut moisture and sealing the wrappers well helps prevent sogginess, too.
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Can I prepare the egg rolls in advance?
Yes! You can assemble and freeze the egg rolls ahead of time. When ready to cook, just air fry or bake them straight from frozen, adding a few extra minutes to the cook time.
Final Thoughts
I absolutely love how this Pastrami Reuben Egg Rolls Recipe brings the best of a deli classic into snackable, crispy bites that everyone in my family adores. The balance of tangy, cheesy, and savory flavors wrapped in golden crunch is pure comfort food magic. Whether you’re hosting a party, craving a quick dinner, or simply want something a little different, these egg rolls are a winner every time. Give them a try—you’ll probably find yourself making these more often than you expect!
Print
Pastrami Reuben Egg Rolls Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 egg rolls (4 servings)
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
- Diet: Low Fat
Description
Delicious Pastrami Reuben Egg Rolls filled with savory pastrami, sauerkraut, and Swiss cheese, served with a tangy Russian-inspired dipping sauce. These golden, crispy egg rolls are a healthier twist on the classic Reuben sandwich, perfect as an appetizer or snack. They can be cooked using an air fryer or oven for a crisp finish without deep frying.
Ingredients
Filling
- 1 1/2 cups sauerkraut
- 6 ounces pastrami, chopped (or corned beef)
- 1 cup shredded reduced fat Swiss cheese (such as Jarlsberg)
Wrap
- 8 egg roll wrappers
- Olive oil spray
- Small bowl of water (for sealing)
Russian Dressing
- 1/4 cup light mayonnaise
- 2 tablespoons ketchup
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon horseradish
- Dash of hot sauce (such as Frank’s Red Hot)
- 1/2 tablespoon fresh lemon juice
- 1/4 teaspoon onion powder
- Pinch kosher salt
Instructions
- Prepare the Sauerkraut: Use a clean kitchen towel to squeeze out the excess liquid from the sauerkraut thoroughly to prevent soggy egg rolls, then set aside.
- Assemble the Egg Rolls: Place one egg roll wrapper on a clean, dry surface oriented like a diamond. Add about ¾ ounce (2 tablespoons) of chopped pastrami, 2 tablespoons of shredded Swiss cheese, and 2 tablespoons of sauerkraut on the bottom third of the wrapper.
- Wrap the Filling: Carefully lift the bottom point closest to you and fold it over the filling. Moisten the edges of the wrapper by dipping your finger into a small bowl of water and running it along the edges to seal the roll.
- Fold and Roll: Fold the left and right corners inward toward the center, then continue rolling tightly into a cylinder shape to fully enclose the filling.
- Repeat: Repeat this process with the remaining wrappers and filling ingredients until all egg rolls are assembled.
- Cook the Egg Rolls: Lightly spray the egg rolls with olive oil. Cook in an air fryer at 375°F (190°C) for about 7–10 minutes until golden and crisp, turning halfway through. Alternatively, bake in a preheated oven at 400°F (200°C) for 10–12 minutes or until crispy and golden, flipping once during cooking.
- Make the Russian Dressing: In a small bowl, whisk together light mayonnaise, ketchup, Worcestershire sauce, horseradish, hot sauce, lemon juice, onion powder, and a pinch of kosher salt until smooth.
- Serve: Serve the hot Pastrami Reuben Egg Rolls with the Russian dressing as a dipping sauce for an irresistible appetizer or snack.
Notes
- To avoid soggy egg rolls, be sure to remove as much liquid as possible from the sauerkraut before filling.
- Cooking in the air fryer yields a crispy texture with less oil, making it a healthier option than traditional deep frying.
- If you don’t have an air fryer, baking in the oven is an excellent alternative to achieve a crispy finish.
- Feel free to swap pastrami with corned beef if desired for a slightly different flavor.
- This recipe makes 8 egg rolls; serving size is 2 egg rolls with 1 tablespoon of sauce.
Nutrition
- Serving Size: 2 egg rolls & 1 tablespoon sauce
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 1297 mg
- Fat: 9.5 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 50 mg
