If you love that classic deli flavor but want something a little more crispy and handheld, you’re going to adore this Reuben Egg Rolls with Sauerkraut and Swiss Recipe. I absolutely love how the creamy, tangy filling pairs with the golden-crisp egg roll wrapper—it’s like a Reuben sandwich had a deliciously crunchy makeover. When I first tried these, I was hooked instantly, and I know you’ll find this recipe just as addictive and fun to make at home!
Why You’ll Love This Recipe
- Authentic Flavor Blast: All your favorite Reuben sandwich flavors in one crispy, crunchy bite.
- Perfect Party Food: Easy to share, fun finger food that’s a guaranteed crowd-pleaser.
- Quick and Simple: Minimal prep time with straightforward steps that anyone can follow.
- Customizable Filling: You can tweak the ratio of each ingredient to your liking without losing that classic Reuben vibe.
Ingredients You’ll Need
The ingredients for this Reuben Egg Rolls with Sauerkraut and Swiss Recipe come together to create that perfect balance of creamy, tangy, and meaty flavors. Make sure to get good quality deli corned beef and squeeze out as much liquid as you can from your sauerkraut to avoid soggy egg rolls.
- Cream Cheese: Using softened cream cheese helps create that smooth, creamy filling that binds everything together.
- Thousand Island Dressing: This is the secret sauce that adds tang and a hint of sweetness, just like in a real Reuben.
- Deli Corned Beef: The star protein! Chop it up so it mixes well and melts into the filling.
- Swiss Cheese: Shredded Swiss melts beautifully and adds that classic nutty flavor.
- Sauerkraut: Be sure to squeeze out excess liquid to keep your egg rolls crispy.
- Egg Roll Wrappers: These are your crunchy shell; keep them covered with a damp towel so they stay pliable as you assemble.
- Vegetable Oil: For frying—choose one with a neutral flavor and a high smoke point for the best results.
- Additional Thousand Island: For dipping—never skip the dipping sauce; it completes the experience!
Variations
One of the things I love about the Reuben Egg Rolls with Sauerkraut and Swiss Recipe is how easy it is to personalize. Whether you want to go lighter, add more spice, or even turn it vegetarian, there’s a way to make this your own.
- Spicy Twist: I once added a dash of hot sauce to the filling, and it brought a lively kick that my family couldn’t stop talking about.
- Turkey Reuben: Swap the corned beef for sliced deli turkey if you want a milder flavor and a leaner egg roll.
- Vegetarian Version: Use sautéed mushrooms and caramelized onions in place of corned beef for a satisfying meatless option.
- Baked Instead of Fried: When I’m aiming for a lighter meal, I bake the egg rolls and still get that lovely crispiness without the extra oil.
How to Make Reuben Egg Rolls with Sauerkraut and Swiss Recipe
Step 1: Prepare the Creamy Filling
Start by mixing the softened cream cheese and Thousand Island dressing in a large bowl until you get a smooth, creamy base. This is the glue for your filling, so take your time here. Next, stir in the chopped deli corned beef, shredded Swiss cheese, and well-drained sauerkraut. When I combined these, I made sure every bit was coated because that rich, tangy mixture is where the magic lives in this Reuben Egg Rolls with Sauerkraut and Swiss Recipe.
Step 2: Wrapping the Egg Rolls
Keep a damp paper towel over your egg roll wrappers as you work so they don’t dry out and crack. Lay each wrapper out in a diamond shape and spoon about 3 tablespoons of filling near the bottom corner. Fold up the bottom, then the sides, and roll it tightly. I like to brush a little water on the final edge to seal the seam—that little trick keeps your egg rolls from bursting in the oil. Trust me, it makes all the difference!
Step 3: Fry to Golden Perfection
Heat about 1 ½ to 2 inches of vegetable oil in a heavy pot or deep skillet to 360°F. If you don’t have a thermometer, test by dropping in a small piece of wrapper—it should sizzle immediately. Fry four egg rolls at a time, turning occasionally, until they’re golden brown on all sides—about 3 minutes total per batch. I find this step so satisfying, especially when the kitchen fills with that irresistible fried aroma.
Step 4: Drain and Serve
Transfer the cooked egg rolls to a paper towel-lined plate to drain excess oil. Serve warm with a side of more Thousand Island dressing for dipping. Your friends and family will love dunking these crispy bundles into that creamy sauce—it’s the perfect complement.
Pro Tips for Making Reuben Egg Rolls with Sauerkraut and Swiss Recipe
- Sauerkraut Prep: I learned the hard way that squeezing out sauerkraut liquid is key—if you skip this, your egg rolls get soggy quickly.
- Wrapper Care: Keep wrappers covered with a damp towel at all times; dry wrappers break and can’t be sealed properly.
- Oil Temperature: Use a thermometer or test oil heat carefully; too hot will burn the egg rolls, too cool will make them greasy.
- Batch Size: Don’t overcrowd the pan while frying; give each egg roll space so they crisp evenly and don’t stick together.
How to Serve Reuben Egg Rolls with Sauerkraut and Swiss Recipe
Garnishes
I usually keep it simple here—just a sprinkle of fresh parsley or chopped chives brightens up the plate and adds a fresh color pop. Sometimes I like to drizzle a little extra Thousand Island dressing on top for a pretty touch and an extra hit of flavor.
Side Dishes
For sides, my go-to is a crisp green salad with a light vinaigrette to balance the richness of the egg rolls. You could also try some homemade potato chips or coleslaw for a classic deli vibe—both are delicious accompaniments to these Reuben delights.
Creative Ways to Present
For parties, I’ve arranged these egg rolls on a platter surrounding small bowls of different dips: classic Thousand Island, spicy mustard, even horseradish sauce. Serving them on a board with rye bread slices and pickles turns it into a fun Reuben-themed appetizer spread that always impresses.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover egg rolls in an airtight container in the fridge for up to 3 days. To keep them as crisp as possible, I let them come to room temperature and reheat them in the oven rather than the microwave.
Freezing
I’ve frozen these egg rolls successfully! Just wrap each one tightly in plastic wrap and freeze on a tray before transferring to a freezer bag. When you’re ready, bake them from frozen until heated through and crispy—super convenient for busy days.
Reheating
To revive leftovers, I preheat the oven to 375°F and heat the egg rolls on a wire rack over a baking sheet for about 10–12 minutes. This keeps them crunchy without drying out the filling—way better than soggy microwaved egg rolls!
FAQs
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Can I bake Reuben egg rolls instead of frying them?
Absolutely! Baking is a great alternative if you want to skip frying. Coat the egg rolls lightly with oil and bake at 400°F for about 15-20 minutes, turning halfway through to get that golden crisp. They won’t be quite as crunchy as fried, but still super tasty.
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How do I prevent the egg roll wrappers from tearing?
Keeping the wrappers covered with a damp cloth while working is vital—they dry out and become brittle fast. Also, don’t overfill the rolls to make sealing easier, and use water as glue on the edges to firmly seal the seams.
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Can I substitute sauerkraut with something else?
You can, but sauerkraut provides that classic tangy punch that defines a Reuben. If you want a milder flavor, try thinly sliced pickles or a quick slaw instead, but it won’t be quite the same signature taste.
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What’s the best way to reheat leftover Reuben egg rolls?
Reheating in the oven or an air fryer is best to keep them crispy—set your oven to 375°F and heat for 10-12 minutes. Avoid the microwave unless you’re in a rush, as it makes the wrappers soggy.
Final Thoughts
I can’t recommend this Reuben Egg Rolls with Sauerkraut and Swiss Recipe enough. It’s one of those dishes that just lights up the room—crispy, creamy, tangy, and meaty all at once. Plus, it’s fun to make with friends or family because everyone loves wrapping and frying these tasty little bundles. Give it a try—you might just find this becomes your new favorite way to enjoy Reuben flavors!
Print
Reuben Egg Rolls with Sauerkraut and Swiss Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Reuben Egg Rolls are a crispy, flavorful appetizer inspired by the classic Reuben sandwich, combining creamy cream cheese, tangy sauerkraut, savory corned beef, and melted Swiss cheese all wrapped in crisp fried egg roll wrappers. Perfect as a party snack or a fun twist on deli favorites.
Ingredients
Filling
- 4 ounces cream cheese, softened
- 3 tablespoons Thousand Island dressing
- 1/2 pound deli corned beef, chopped
- 1 1/2 cups shredded Swiss cheese
- 3/4 cup sauerkraut, squeezed to remove excess liquid
Egg Rolls
- 12 egg roll wrappers
- Vegetable oil for frying
- Thousand Island dressing for serving
Instructions
- Prepare Filling: In a large bowl, stir together softened cream cheese and Thousand Island dressing until smooth and well combined.
- Mix Add-ins: Fold in chopped corned beef, shredded Swiss cheese, and drained sauerkraut. Mix thoroughly to create the filling mixture.
- Prepare Egg Roll Wrappers: Place a damp paper towel over the egg roll wrappers to prevent drying. Lay one wrapper out in a diamond shape in front of you.
- Fill and Roll: Spoon about 3 tablespoons of the filling onto the center of the wrapper. Fold the bottom corner up over the filling, fold in the sides, then roll tightly. Seal the seam by moistening the edge with a little water and pressing firmly.
- Heat Oil: Pour 1 ½ to 2 inches of vegetable oil into a Dutch oven or deep skillet. Heat the oil to 360°F (182°C).
- Fry Egg Rolls: Fry 4 egg rolls at a time, turning occasionally, until golden brown on all sides, about 3 minutes per batch. Use a slotted spoon to remove and drain on paper towels.
- Serve: Serve hot with extra Thousand Island dressing for dipping.
Notes
- Ensure sauerkraut is well drained to avoid soggy egg rolls.
- Maintain oil temperature at 360°F for even frying and crispiness.
- Work quickly to seal the egg rolls before the wrappers dry out.
- These egg rolls are best served fresh but can be reheated in an oven to retain crispness.
- This recipe yields 12 egg rolls, perfect for sharing as an appetizer or snack.
Nutrition
- Serving Size: 1 egg roll
- Calories: 282 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 55 mg
