Reuben Egg Rolls

Directions

1. Prepare the filling: In a medium bowl, combine the chopped sauerkraut and corned beef or pastrami. Mix well so the flavors meld together.
2. Assemble the egg rolls: Lay an egg roll wrapper in a diamond shape in front of you. Place one strip of Swiss cheese in the bottom third of the wrapper. Add 2–3 tablespoons of the sauerkraut and meat mixture on top of the cheese. Cover the filling with 3 more strips of cheese, arranging them on the sides and top of the filling.
3. Fold and seal: Fold the bottom corner of the wrapper over the filling, then fold in the sides. Dip your fingers in water and wet the top edges of the wrapper. Roll the egg roll tightly to seal all contents inside. Repeat with the remaining wrappers and filling.
4. Fry the egg rolls: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the egg rolls in batches for 3–4 minutes, or until golden brown and crispy.
5. Drain and serve: Remove egg rolls from oil and place on paper towels to drain excess oil. Let them cool for a few minutes before serving, as the filling will be extremely hot.

Recipe Details

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Difficulty: Easy

Variations & Substitutions

• Cheese swap: Use provolone or mozzarella if you prefer a milder flavor.
• Healthier version: Bake the egg rolls at 400°F (200°C) for 15–20 minutes instead of frying, brushing them lightly with oil.
• Vegetarian option: Replace the meat with smoked tempeh or sautéed mushrooms for a tasty vegetarian version.
• Dipping sauce: Serve with Thousand Island dressing, Russian dressing, or spicy mustard for extra flavor.

Serving Suggestions