Description
These crispy Reuben-style egg rolls are packed with corned beef, sauerkraut, and Swiss cheese—perfect for a snack, appetizer, or party platter with a creamy Thousand Island dipping sauce.
Ingredients
Scale
- 1 cup cooked corned beef, finely chopped or shredded
- 1 cup sauerkraut, well-drained and squeezed
- 1 cup shredded Swiss cheese
- 10–12 egg roll wrappers
- Small bowl of water (for sealing)
- Oil for frying (vegetable or canola)
- Optional Dipping Sauce:
- 1/2 cup Thousand Island dressing
- 1 tsp horseradish (optional, for extra zing)
Instructions
- In a bowl, combine corned beef, sauerkraut, and Swiss cheese. Mix well.
- Lay an egg roll wrapper in a diamond shape. Add 2–3 tablespoons of the filling near the center.
- Fold the bottom corner up over the filling, then fold in the sides. Roll tightly toward the top and seal the edge with water.
- Heat oil in a deep pan to about 350°F (175°C).
- Fry egg rolls 2–3 at a time until golden brown and crispy, about 3–4 minutes.
- Remove and drain on paper towels.
- Serve warm with Thousand Island dressing for dipping.
Notes
- Make sure the sauerkraut is well-drained to avoid soggy egg rolls.
- You can bake or air-fry the egg rolls for a lighter version.
- Try using pastrami or turkey as an alternative filling.
Nutrition
- Serving Size: 1 egg roll
- Calories: 190
- Sugar: 1g
- Sodium: 390mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg