There’s something magical about finger foods that bring people together—those irresistible bites that disappear faster than you can set them on the table. These Irresistible Reuben Egg Rolls are made for exactly those moments: game nights, family gatherings, cozy weekends, or anytime you want a bold, satisfying snack that feels a little special. Inspired by the classic deli sandwich but reinvented into a crispy, handheld form, this recipe blends comfort and creativity in every bite.
The idea for these egg rolls came from a love of traditional Reuben flavors—savory beef, tangy sauerkraut, creamy dressing, and melty cheese—paired with the crunch of a perfectly fried wrapper. By wrapping these familiar ingredients into golden egg rolls, you get a dish that’s both nostalgic and exciting. Each bite delivers contrast: crisp on the outside, warm and melty on the inside, with layers of flavor that keep you reaching for just one more.
Why These Reuben Egg Rolls Work So Well
Reuben egg rolls succeed because they balance texture, flavor, and convenience. The crunchy wrapper gives way to a gooey, savory filling that feels indulgent without being complicated. Unlike the traditional sandwich, these rolls are easy to portion, dip, and serve, making them ideal for sharing.
Another reason this recipe shines is its adaptability. You can make them ahead of time, freeze them for later, or fry them fresh for instant gratification. They also pair beautifully with simple dipping sauces, from classic Thousand Island-style dressing to a light mustard-based dip. Whether served as an appetizer or a fun main dish with a salad on the side, these egg rolls always impress.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role, and using the right measurements ensures perfect results every time.
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Corned beef, finely chopped – 2 cups (about 340 g)
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Sauerkraut, drained and squeezed dry – 1 ½ cups (about 225 g)
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Swiss cheese, shredded – 1 ½ cups (about 170 g)
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Cream cheese, softened – 4 oz (113 g)
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Mayonnaise – ¼ cup (60 g)
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Ketchup – 2 tablespoons (30 g)
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Yellow mustard – 1 tablespoon (15 g)
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Garlic powder – ½ teaspoon
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Black pepper – ½ teaspoon
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Egg roll wrappers – 16 wrappers
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Water or beaten egg – for sealing wrappers
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Neutral frying oil (such as vegetable or sunflower oil) – about 4 cups (1 liter)
Step-by-Step Instructions
1. Prepare the Filling
Begin by gathering all of your filling ingredients so the process flows smoothly. In a large mixing bowl, add the finely chopped corned beef, making sure the pieces are small and uniform. This ensures that every bite of the egg roll has balanced flavor and texture. Next, add the sauerkraut that has been thoroughly drained and squeezed dry. Removing excess moisture is essential, as too much liquid can make the filling watery and prevent the egg rolls from crisping properly during frying. Add the shredded Swiss cheese, distributing it evenly throughout the mixture, followed by the softened cream cheese. The cream cheese acts as a binder, helping the filling hold together while also adding richness. Using a sturdy spoon or spatula, gently mix everything until the ingredients are evenly incorporated, being careful not to mash the filling.
2. Make the Creamy Dressing Base
In a separate small bowl, prepare the flavorful dressing that ties the entire filling together. Add the mayonnaise, ketchup, and mustard, which together create a creamy, tangy, and slightly sweet base. Sprinkle in the garlic powder and black pepper to add depth and subtle warmth. Whisk the mixture until completely smooth and well blended. This dressing is essential because it coats the meat and cheese evenly, ensuring that every bite of the egg roll is flavorful rather than dry or uneven. Taking the time to mix this thoroughly will make a noticeable difference in the final texture and taste.
3. Combine Everything
Pour the prepared dressing mixture over the beef, sauerkraut, and cheese filling. Using a spoon or spatula, fold everything together gently but thoroughly. Make sure the dressing reaches all parts of the mixture so that no pockets of dry ingredients remain. At this stage, the filling should look creamy, cohesive, and evenly seasoned. Take a moment to assess the consistency—it should be moist but not runny. If needed, let the mixture rest for a few minutes so the flavors can meld together, which enhances the overall taste of the finished egg rolls.
4. Assemble the Egg Rolls
Set up a clean, flat work surface and place an egg roll wrapper in front of you in a diamond orientation, with one corner pointing toward you. Spoon about 2 to 3 tablespoons of the filling into the center of the wrapper, forming a compact mound. Avoid overfilling, as this can cause the wrapper to tear or burst during frying. Fold the bottom corner up over the filling, then fold the left and right corners inward, snugly enclosing the mixture. Roll the wrapper tightly toward the top corner, creating a neat cylinder. Lightly brush the final corner with water or beaten egg and press to seal securely. Repeat with the remaining wrappers and filling, keeping the assembled egg rolls covered with a clean towel to prevent them from drying out.
5. Heat the Oil
Pour the frying oil into a deep skillet or heavy-bottomed pot, ensuring there is enough oil to fully submerge the egg rolls. Heat the oil over medium-high heat until it reaches 350°F (175°C). Using a thermometer helps maintain accuracy, but if you don’t have one, test the oil by placing a small piece of wrapper into it—if it sizzles immediately and floats, the oil is ready. Proper oil temperature is key to achieving a crispy exterior without absorbing excess oil.
6. Fry Until Golden
Carefully lower the egg rolls into the hot oil in small batches, being mindful not to overcrowd the pan. Frying in batches helps maintain the oil temperature and ensures even browning. Turn the egg rolls occasionally using tongs or a slotted spoon so they cook evenly on all sides. Fry for about 3 to 4 minutes, or until they are golden brown and crisp. Watch closely, as they can brown quickly once they reach the right temperature.
7. Drain and Rest
Once cooked, remove the egg rolls from the oil and place them on a plate lined with paper towels. This allows excess oil to drain away, keeping the wrappers crisp rather than greasy. Let the egg rolls rest for about one minute before serving. This brief resting period helps the filling set slightly and prevents burns from overly hot filling. Serve warm for the best texture and flavor.
Tips for Perfectly Crispy Egg Rolls
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Always squeeze as much liquid as possible from the sauerkraut to prevent soggy filling.
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Don’t overfill the wrappers; a tighter roll fries more evenly and stays sealed.
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Maintain consistent oil temperature for even browning and crispness.
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Let the egg rolls cool slightly before serving to allow the filling to set.
Serving Suggestions
These Reuben egg rolls are delicious on their own, but dipping sauces elevate them even more. Serve with extra Thousand Island-style dressing, a creamy mustard sauce, or even a simple blend of mayonnaise and mustard. Pair them with a crisp green salad or coleslaw for balance, or serve them as part of an appetizer spread with other finger foods.
Frequently Asked Questions
1. Can I make Reuben egg rolls ahead of time?
Absolutely. You can assemble the egg rolls up to a day in advance and store them covered in the refrigerator. When you’re ready to cook, fry them straight from the fridge, adding about 30 seconds to the cooking time. This makes them perfect for entertaining, as most of the work is done ahead of time.
2. Can these egg rolls be baked instead of fried?
Yes, baking is a great alternative if you prefer a lighter option. Brush the assembled egg rolls with oil and bake at 400°F (205°C) for about 15–18 minutes, turning halfway through, until golden and crisp. While the texture will be slightly different, they’re still delicious and satisfying.
3. How do I store and reheat leftovers?
Leftover egg rolls can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in an oven or air fryer at 375°F (190°C) for 8–10 minutes until heated through and crispy again. Avoid microwaving, as it can make the wrappers soft.
4. Can I freeze Reuben egg rolls?
Yes, these egg rolls freeze very well. After assembling, place them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They can be fried directly from frozen; just add an extra minute or two to the frying time. This makes them a convenient option for quick snacks or unexpected guests.
Final Thoughts
Irresistible Reuben Egg Rolls are the kind of recipe that quickly becomes a favorite, not just because they taste amazing, but because they bring people together. There’s something universally appealing about crispy finger foods filled with warm, savory goodness, and these egg rolls deliver that experience every single time. They take the beloved flavors of a classic deli sandwich and transform them into a playful, shareable dish that feels fresh and exciting.
What makes this recipe truly special is its versatility. You can serve these egg rolls at casual gatherings, holiday parties, or even as a fun dinner option alongside a simple salad. They’re easy enough for a weeknight treat but impressive enough to serve to guests. The combination of tangy sauerkraut, savory beef, creamy dressing, and melted Swiss cheese creates a balance that keeps each bite interesting from start to finish.
Cooking should be both enjoyable and rewarding, and this recipe checks both boxes. The process is straightforward, the ingredients are familiar, and the results are consistently crowd-pleasing. Once you try these Reuben egg rolls, you’ll find yourself thinking of new occasions to make them—because they’re not just a snack, they’re an experience. Whether you’re cooking for family, friends, or just yourself, these crispy, melty bites are guaranteed to leave a lasting impression.
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Irresistible Reuben Egg Rolls: A Crispy, Melty Bite You’ll Crave
- Total Time: 35 minutes
- Yield: 16 egg rolls
Description
A crispy, golden egg roll filled with savory corned beef, tangy sauerkraut, creamy dressing, and melted Swiss cheese—perfect for sharing or indulging anytime.
Ingredients
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Corned beef, finely chopped – 2 cups (about 340 g)
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Sauerkraut, drained and squeezed dry – 1 ½ cups (about 225 g)
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Swiss cheese, shredded – 1 ½ cups (about 170 g)
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Cream cheese, softened – 4 oz (113 g)
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Mayonnaise – ¼ cup (60 g)
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Ketchup – 2 tablespoons (30 g)
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Yellow mustard – 1 tablespoon (15 g)
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Garlic powder – ½ teaspoon
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Black pepper – ½ teaspoon
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Egg roll wrappers – 16 wrappers
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Water or beaten egg – for sealing
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Neutral frying oil – about 4 cups (1 liter)
Instructions
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In a large bowl, mix corned beef, sauerkraut, Swiss cheese, and cream cheese.
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In a small bowl, whisk mayonnaise, ketchup, mustard, garlic powder, and black pepper.
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Add dressing to the beef mixture and stir until well combined.
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Place 2–3 tablespoons of filling in the center of each egg roll wrapper and roll tightly, sealing edges.
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Heat oil to 350°F (175°C).
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Fry egg rolls in batches for 3–4 minutes until golden brown.
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Drain on paper towels and serve warm.
Notes
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Drain sauerkraut thoroughly to prevent sogginess.
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These egg rolls can be baked or air-fried for a lighter option.
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Freeze uncooked egg rolls for convenient make-ahead snacks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
