Looking for a unique way to enjoy a reuben sandwich? These Rueben Egg Rolls have all of the flavor of a traditional reuben sandwich, with loads of crunch. Homemade Russian dressing for dipping sends this recipe over the top. These tasty packages are perfect served as an appetizer, or for party guests. Additionally, they are super easy to prepare. Leftovers (if there are any), will keep for up to three days in the fridge. This recipe is also perfect to use up any leftover corned beef from your St. Patrick’s day celebration!
Naturally, I created a short video on TikTok, making these fabulous Reuben Egg Rolls, click here to view. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.
HOW TO PREPARE CORNED BEEF FOR REUBEN EGG ROLLS
Of course, you do not have to get as fancy as I did and make your own corned beef. However, if you want to test your culinary skills, click here for my recipe. This will require the use of a brisket and precision cooker, as I used the sous vide technique. What is sous vide? It is a French technique of cooking certain foods over a long period of time at a low temperature. Cook times and temperature settings will vary depending upon what you are preparing. In this case, the brisket would be placed in a vacuum pouch or tightly sealed bag. The bag is then placed in a warm bath water that is regulated by the precision cooker. For my recipe, allow up to 10 hours.
Thankfully, most briskets that are available in your local grocery stores, are packaged with a pickling spice. You will not believe how tender the corned beef is using the sous vide technique.
Again, feel free to drop by the deli counter and purchase the corned beef. It is definitely a time-saver and will work just as well in this recipe for Reuben Egg Rolls.
KEYS TO MAKING THE MOST PERFECT REUBEN EGG ROLLS
Be sure to dice the corned beef, as opposed to shredding. Additionally, rinse and squeeze out as much water as you can from the sauerkraut. Although, I have listed to use either Gruyère or Swiss cheese, I actually used a combination of shredded Gruyère and Jarslberg. Believe me, Swiss cheese will do just fine, and is also a cost savings.
DO NOT, and I repeat, DO NOT use Vegan egg roll wrappers. The texture is not the same as traditional wrappers as they tend to break apart during filling and wrapping.
TRY THESE!
If you are going to give sous vide corned beef a go, check out my recipes for Corned Beef and Cabbage and The Best Two-Cheese Reuben Sandwich. This sandwich was recently featured in the March 2021 issue of Neighbors of South Charlotte Magazine.
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REUBEN EGG ROLLS
- Total Time: 24 minutes
- Yield: 12 to 14 1x
Description
These deep fried crispy Reuben Egg Rolls are filled with the traditional ingredients of the famous grilled reuben sandwich. Serve with homemade Russian dressing, or substitute with Thousand Island.
Ingredients
- 1 pound corned beef, diced
- 1 Cup Gruyère or Swiss Cheese
- 3/4 sauerkraut, rinsed and drained
- pinch of caraway seeds, optional
- 12 to 14 egg roll wrappers
- 1 egg, beaten
- oil for frying
FOR THE RUSSIAN DRESSING:
- 1/2 Cup mayo
- 3 Tablespoons ketchup
- 1 teaspoon Sriracha
- 1/2 shallot, grated
- 1 Tablespoon horseradish, ground
- 1 teaspoon paprika
- dash of kosher salt
- dash of black pepper
Instructions
HOW TO MAKE REUBEN EGG ROLLS
Heat up enough oil in a cast iron pan to cover the egg rolls. Combine the diced corned beef, cheese, caraway seeds (optional) and sauerkraut into a bowl. Mix to combine.
Lay one egg roll wrapper on a flat surface with one corner nearest to you. Place a spoonful of the mixture on the corner of the wrapper. Roll to tuck in corner. Tightly fold in each side. Roll just to the edge. Brush the edge with the egg wash to seal.
Continue rolling and filling the egg roll wrappers until all of the mixture is used up. Be sure to place a damp towel over the egg rolls as you finish rolling. This recipe will yield approximately 12 to 14 egg rolls.
Place the egg rolls into the hot oil, in batches. You will notice that you may have to “hold” the egg rolls with tongs to brown up each side. I highly suggest frying only four at a time.
Serve with homemade Russian dressing, or substitute with Thousand Island.
Notes
- Dice, as opposed to shred, the corned beef
- Thoroughly rinse and squeeze all of the water out of the sauerkraut
- Avoid using Vegan egg roll wrappers
- You may have to manipulate the egg rolls as they are frying to brown all sides
- Prep Time: 12 minutes
- Cook Time: 12 minutes
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