Description
Crispy Reuben Egg Rolls filled with leftover corned beef, sauerkraut, and Swiss cheese, served with a creamy homemade Russian dressing.
Ingredients
Scale
- 1 pound corned beef, diced
- 1 cup Gruyère or Swiss Cheese, shredded
- 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
- In a small bowl, combine all of the ingredients for the Russian dressing. Refrigerate until ready to serve.
- In a mixing bowl, combine the diced corned beef, shredded cheese, and sauerkraut. Optionally, add caraway seeds.
- Lay an egg roll wrapper on a flat surface in a diamond shape.
- Spoon about 2–3 tablespoons of the filling mixture into the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides.
- Brush the edges with the beaten egg and roll tightly to seal.
- Heat oil in a deep pan or pot to about 350°F (175°C).
- Fry the egg rolls in batches until golden brown and crispy, about 3–4 minutes.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve hot with the Russian dressing for dipping.
- ENJOY!
Notes
- Be sure to squeeze excess moisture from the sauerkraut so the egg rolls stay crispy.
- Dice the corned beef small so the filling rolls evenly.
- Fry in batches so the oil temperature stays consistent.
- These reuben egg rolls are best served immediately while the wrapper is still crisp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Brunch, Lunch, Dinner
- Method: Easy
- Cuisine: American