The first time I made these Reuben egg rolls, it was completely unplanned. One of those fridge-cleanout moments that somehow turns into the thing everyone talks about.
I had leftover corned beef. A half-jar of sauerkraut. Egg roll wrappers from a recipe I never actually made. You know the vibe.
As soon as they hit the oil, the smell changed everything. Salty beef, melty cheese, that tangy sauerkraut—suddenly everyone was hovering near the stove.
The crunch when you bite in is loud. Like, stop-the-conversation loud. Then comes the creamy, savory middle that tastes exactly like a classic Reuben…but better.
They disappeared faster than I could plate them. No exaggeration.
Now these crispy Reuben egg rolls are my go-to party trick. Game days. Holidays. Random Tuesdays when I want people impressed.
They’re familiar but unexpected. Comfort food with crunch. And honestly? They’re just fun.
Recipe Résumé (Why You’ll Love Them)
Crispy outside.
Melty inside.
Big deli flavor.
Perfect party food.
Easy to prep ahead.
Crowd-approved.
Dippable.
Gone fast.
Why This Reuben Egg Rolls Recipe Is The Only One You’ll Ever Need
Cuisine: American
My family is very serious about Reubens. Like… opinions, debates, strong feelings. These egg rolls passed the test. Even my “keep it classic” uncle went back for thirds. That’s when I knew this recipe was staying.
What You Really Need to Make This Amazing Reuben Egg Rolls Recipe (Simplified)
- Corned beef, chopped
- Sauerkraut, well-drained
- Swiss cheese
- Cream cheese (optional, but magic)
- Egg roll wrappers
- Oil for frying
- Thousand Island or Russian dressing (for dipping)
How to Master the Perfect Reuben Egg Rolls (My Secret Method)
Start by squeezing every drop of liquid out of the sauerkraut—this matters more than you think. Mix it with corned beef, Swiss, and a little cream cheese for that creamy deli-style bite.
Lay out your wrapper like a diamond. Add filling, fold snugly (not tight-tight), and seal with water. Think secure, not stressed.
Fry in hot oil until deeply golden. Not pale. Not rushed. Let them rest a minute so the filling settles, then serve with dressing on the side.
Chef’s Notes and Tips For A Flawless Reuben Egg Rolls Recipe
Dry filling equals crispy rolls. If the mixture feels wet, pause and fix it. Paper towels are your friend.
Also—don’t overcrowd the pan. Frying in batches keeps the oil hot and the egg rolls shatteringly crisp.
Get Creative! Easy Substitutions and Fun Variations
Swap corned beef for pastrami. Add caramelized onions. Try baking or air-frying. Serve with spicy mustard instead of dressing.
Lighten It Up! Simple Swaps for a Healthier Reuben Egg Rolls Recipe
Use reduced-fat cheese, bake or air-fry, and serve with Greek yogurt–based dressing. Still indulgent—just smarter.
And there you have it!
Crispy, cheesy, unapologetically fun. Make them once and they’ll become your signature too. Let us know how yours turn out—and don’t miss our other crowd-favorite appetizers.
Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe
1. Can I make Reuben egg rolls ahead of time?
Yes, and this is one reason this Reuben egg rolls recipe works so well for parties. You can assemble them up to a day in advance, place them on a parchment-lined tray, cover tightly, and refrigerate.
For best texture, fry just before serving. If needed, reheat briefly in the oven to restore crispness without drying them out.
2. How do I keep Reuben egg rolls from getting soggy?
Moisture control is everything. Drain and squeeze the sauerkraut thoroughly, and don’t overload the wrappers. Balanced filling keeps the interior creamy—not wet.
Also, fry at the right temperature. Oil that’s too cool leads to greasy, soggy rolls instead of crisp ones.
3. Can I bake Reuben egg rolls instead of frying?
Absolutely. Brush lightly with oil and bake until golden, flipping once. They won’t be identical to fried, but still delicious and crisp.
Air-frying works even better if you want that crunch with less oil.
4. What dipping sauce works best with Reuben egg rolls?
Classic Thousand Island or Russian dressing is ideal. The creamy tang balances the salty filling perfectly.
Spicy mustard or a horseradish sauce also works if you like heat.
5. Can I freeze homemade Reuben egg rolls?
Yes. Freeze them uncooked on a tray, then transfer to a bag. Fry or bake straight from frozen—just add a few extra minutes.
This makes them perfect for last-minute entertaining.
6. What cheese is best for Reuben egg rolls?
Swiss is traditional and melts beautifully. For extra creaminess, a little cream cheese helps bind everything together.
Avoid very hard cheeses—they don’t melt as smoothly.
7. Are Reuben egg rolls good for game day?
They’re perfect. Handheld, crispy, and familiar enough that everyone wants one—then another.
They pair especially well with beer and casual dips.
8. How many Reuben egg rolls should I make per person?
Plan for at least two per person. Three if it’s a main appetizer. They disappear faster than you think—trust me.
Reuben Egg Rolls
4
servings30
minutes40
minutes300
kcalIngredients
Corned beef, chopped
Sauerkraut, well-drained
Swiss cheese
Cream cheese (optional, but magic)
Egg roll wrappers
Oil for frying
Thousand Island or Russian dressing (for dipping)
Directions
- Start by squeezing every drop of liquid out of the sauerkraut—this matters more than you think. Mix it with corned beef, Swiss, and a little cream cheese for that creamy deli-style bite.
- Lay out your wrapper like a diamond. Add filling, fold snugly (not tight-tight), and seal with water. Think secure, not stressed.
- Fry in hot oil until deeply golden. Not pale. Not rushed. Let them rest a minute so the filling settles, then serve with dressing on the side.
