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
Scale
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
