Have you ever enjoyed a Reuben with a crunch? Well now you can! Recipe developer Kate Shungu from Gift of Hospitality has a portable way to enjoy an American classic thanks to this Reuben egg rolls recipe. This fare’s history is up for debate, between New York and Nebraska. Eat This Not That describes the depictions of each origin story; either it was the Jewish deli in NY or the Blackstone Hotel in the midwest. Who made it best? That answer is yet unknown, but either way, we’re in love with these results.
Wrapped, fried, and ready to be tried — if you love the combination of corned beef and sauerkraut with Italian dressing, these egg rolls are an upgrade! "A Reuben sandwich is a classic comfort food (as are egg rolls), so this takes two favorites and puts them into one dish," Shungu ways. Genius. Here’s the best way to make a quick appetizer for friends and family. Stay with us and we’ll show you how!
Gather the ingredients for Reuben egg rolls
Put these seven items in your cart and you’ll be well on your way to making Reuben egg rolls: vegetable oil (any brand), sauerkraut, sliced corned beef, slices of Swiss cheese, egg roll wrappers, and Thousand Island dressing. You’ll also need a little bit of water, but you can get that from the tap at home.
We asked Shungu of her inspiration for this appetizer. She told us, "Egg roll wrappers are perfect for wrapping up tried-and-true ingredient combinations (like swiss, corned beef, and sauerkraut), so I couldn’t resist making these Reuben Egg Rolls."
Prep the oil and drain the sauerkraut
Begin the recipe by heating your vegetable oil in a large skillet over medium heat. The oil should heat up to approximately 375 F. As the oil heats, drop the sauerkraut into a colander. Apply pressure with a spatula until all of the liquid is removed. "Sauerkraut is pickled cabbage," Shungu explains. "It’s both salty and a little sour, somewhat like pickles." Some say sauerkraut is an acquired taste, others say it’s subtle. We encourage you to give this recipe a try for yourself! Shungu recommends for those without a colander, you may use a clean cheesecloth to ring out the moisture.
Load each wrap with filling
On a clean cutting board, dice up the corned beef and Swiss cheese. Place both ingredients in a large bowl and gently toss with the sauerkraut until well-combined. Lay out one egg roll wrapper onto a clean flat surface. Position one point facing toward you, so it looks like a diamond. Use your finger to lightly moisten the edges of the wrapper with the water (so the sides stick when you roll them). Then, place 2 tablespoons of the corned beef mixture in the egg roll’s center.
Roll and fry the egg rolls
Roll the edge closest to you over the filling. Continue rolling the egg roll wrapper, tucking in each side corner as you roll. Fill and repeat this process with the remaining egg roll wrappers. Now you can drop them into the oil! Fry three to four egg rolls at a time for one to two minutes, or until golden brown. Gently flip the egg rolls and continue frying until golden brown on the other side. Repeat with each of the remaining egg rolls. "Thankfully the corned beef and the sauerkraut are already full cooked, so there’s no need to get the egg rolls to a specific temperature," Shungu reminded us.
Time to slice and savor
Once the Reuben egg rolls have browned fully on each side, draw them out form the oil. Place them into a strainer or paper towel-covered plate to absorb any excess oil. Our developer says to serve these savory Reuben egg rolls while they’re warm. Add a small dish of Thousand Island or Russian dressing for dipping. "I would recommend serving them with a variety of other crowd-favorite appetizers like pigs in a blanket, bacon wrapped dates, and a cheese platter," Shungu says. Here you have the perfect appetizer for the family game night. Take this an innovate it any way you want it!
- 2 ½ cups vegetable oil
- ⅔ cup sauerkraut
- 6 ounces sliced corned beef
- 6 slices Swiss cheese
- 12 egg roll wrappers
- 1 tablespoon water
- Thousand Island dressing, for serving
- Heat the vegetable oil in a large skillet over medium heat. The oil should be approximately 375 F.
- Place the sauerkraut in a colander. Press it down with a spatula until all of the liquid is removed.
- Dice the corned beef and Swiss cheese. Place the ingredients into a large bowl and gently toss in the sauerkraut until combined.
- Place an egg roll wrapper on a clean work surface, with a point facing you so it looks like a diamond. Use your finger to lightly moisten the edges of the wrapper with the water.
- Place 2 tablespoons of the corned beef mixture in the center. Roll the edge closest to you over the filling. Roll the egg roll wrapper, tucking in the side corners as you roll. Repeat with the remaining egg roll wrappers.
- Fry 3 to 4 egg rolls at a time for 1 to 2 minutes, or until golden brown. Gently flip the egg rolls and continue frying until golden brown on the other side. Repeat with the remaining egg rolls.
- Serve while warm with Thousand Island dressing for dipping.