Crispy Reuben Egg Rolls Recipe – Easy Appetizer with Thousand Island Sauce

Introduction

Picture this: the savory aroma of corned beef and melted Swiss cheese mingling with tangy sauerkraut, all wrapped up in a golden, crackling shell. It’s the kind of scent that sneaks up on you from the kitchen and makes your stomach do a happy little dance. The first time I pulled these Crispy Reuben Egg Rolls out of the fryer, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

When I was knee-high to a grasshopper, my grandma hosted the best Sunday lunches. She always had a knack for turning classic recipes into something you couldn’t stop eating. Years ago, while trying to recreate the comfort of her legendary Reuben sandwich, I stumbled across the idea of wrapping all those flavors into an egg roll. Honestly, I wish I’d thought of it sooner! The crunch, the gooey cheese, and that unmistakable zing from the sauerkraut—pure, nostalgic comfort in every bite.

Let’s face it, my family couldn’t stop sneaking these Reuben Egg Rolls off the cooling rack (and I can’t really blame them). You know what? They’re dangerously easy, too—perfect for potlucks, game days, or just to brighten up your Pinterest appetizer board. Whether you’re looking for a sweet treat for your kids or a crowd-pleaser for your next gathering, these egg rolls have you covered. I’ve tested them more times than I’d care to admit (all in the name of research, of course) and they’ve officially become a staple for family gatherings, gifting, and those “I need something delicious now” moments. They feel like a warm hug wrapped up in crunchy goodness, and you’re going to want to bookmark this one!

Why You’ll Love This Recipe

I’ve spent more hours than I care to count perfecting these Crispy Reuben Egg Rolls. Trust me, after a few failed attempts and accidental kitchen messes, I’ve landed on a version that just works—every single time. Here’s why you’ll fall head over heels for this recipe:

• Quick & Easy: You can whip these up in under 30 minutes, which is honestly a lifesaver on busy nights or when unexpected guests drop by.
• Simple Ingredients: No fancy grocery trips required. Most of these ingredients are probably already hanging out in your fridge and pantry.
• Perfect for Every Occasion: These egg rolls shine at brunches, tailgate parties, cozy dinners, and especially holiday gatherings. I’ve even packed them in lunchboxes for a fun surprise!
• Crowd-Pleaser: Kids devour them; adults come back for seconds. You’ll get rave reviews, trust me.
• Unbelievably Delicious: The crispy shell, gooey cheese, and that classic Reuben flavor hit a home run in the appetizer department. It’s next-level comfort food.

What sets this recipe apart? Honestly, it’s all about the balance. I use just the right amount of sauerkraut so it doesn’t overpower the filling. Blending the Thousand Island sauce from scratch means you get a dip that’s creamy, tangy, and perfectly matched to the richness inside the roll. And don’t forget the corned beef—finely chopped for even distribution and maximum flavor in every bite.

This isn’t just another Reuben spin-off. It’s the kind of snack that makes you close your eyes after the first bite and savor the moment. Healthier, faster, and packed with soul-soothing satisfaction. You’ll impress guests with zero stress—honestly, they’ll think you spent hours in the kitchen. So go ahead, turn a simple meal into something memorable!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. You don’t need anything fancy—just classic Reuben fixings and a few pantry staples. Here’s what you’ll need:

• For the Egg Rolls:
  • 12 egg roll wrappers (store-bought, square, not round)
  • 1 cup cooked corned beef, finely chopped (I recommend Boar’s Head for best texture)
  • 1 cup sauerkraut, drained and patted dry (look for crisp, fresh sauerkraut at the deli counter)
  • 1 cup Swiss cheese, shredded (or thinly sliced)
  • 2 tablespoons dill pickle, finely chopped (adds zing; optional but highly recommended)
  • 1 teaspoon caraway seeds (optional, for true Reuben flavor)
  • Freshly ground black pepper, to taste
• For Sealing & Frying:
  • 1 large egg, beaten (for sealing the wrappers)
  • Vegetable oil, for frying (canola or peanut oil work well)
• For the Thousand Island Dipping Sauce:
  • 1/2 cup mayonnaise (use vegan mayo if needed)
  • 2 tablespoons ketchup
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon white vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon onion powder
  • Salt & pepper, to taste

Ingredient notes:

• If you’re looking for a gluten-free option, swap out the regular egg roll wrappers for gluten-free rice wrappers (just soften them first).
• Swiss cheese gives that classic flavor, but you can use mozzarella or provolone for a milder twist.
• For vegetarian friends, substitute thinly sliced mushrooms or roasted jackfruit for the corned beef—just season them well!
• If you’re making these in summer, swap in crisp coleslaw for a lighter twist instead of sauerkraut.
• Don’t have Thousand Island? Russian dressing makes a great dip in a pinch.

I’ve tried a bunch of sauerkraut brands, and honestly, the fresher, the better. If you can get your hands on homemade, go for it! And if you want to make the sauce extra tangy, toss in a splash of pickle juice. That’s a little trick I learned from my aunt at family cookouts.

Equipment Needed

Here’s what you’ll need to make these Crispy Reuben Egg Rolls:

• Large skillet or deep fryer: For frying the egg rolls. I’ve used both, and honestly, a deep fryer gives you that consistent golden crunch, but a heavy skillet works just fine.
• Mixing bowls: For combining the filling and making the dipping sauce.
• Cutting board & sharp knife: Essential for chopping the corned beef and pickles.
• Paper towels: For draining excess oil after frying.
• Tongs or a slotted spoon: For flipping and removing the egg rolls from hot oil.
• Pastry brush: Handy for sealing the egg roll wrappers with egg wash. If you don’t have one, just use your fingers (works in a pinch!).
• Small bowl: For the egg wash.

Alternative tools: If you don’t have a deep fryer, a Dutch oven or heavy-bottomed pan is a great substitute. I’ve even used an air fryer in a pinch—just brush the rolls with oil and air-fry at 375°F (190°C) for about 10 minutes (turn halfway through).

Maintenance tip: After frying, make sure to clean your oil well or strain it if you’re planning to reuse. For budget-friendly options, stick with a simple skillet and basic kitchen tongs—you don’t need fancy gear to make these work!

Preparation Method

Let’s roll up our sleeves and get these delicious Crispy Reuben Egg Rolls ready for action. Here’s how:

1. Prepare the Filling:
   In a mixing bowl, combine 1 cup finely chopped corned beef, 1 cup shredded Swiss cheese, 1 cup drained sauerkraut, 2 tablespoons chopped dill pickle, and 1 teaspoon caraway seeds (if using). Add a sprinkle of freshly ground black pepper. Mix well until evenly combined. (Tip: Pat the sauerkraut dry with paper towels so your filling isn’t soggy.)
2. Set Up Your Wrapping Station:
   Lay out 12 egg roll wrappers on a clean surface. Beat 1 large egg in a small bowl for sealing. Place a small bowl of water nearby—it helps seal stubborn edges.
3. Fill & Fold the Egg Rolls:
   Place about 2 tablespoons (30 grams) of filling in the center of each wrapper. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Brush the top edge with beaten egg and press to seal. (If the wrapper feels dry, dampen the edges with a little water.)
4. Heat the Oil:
   Pour vegetable oil into a deep fryer or skillet to a depth of 1.5 inches (4 cm). Heat to 350°F (175°C). (Safety tip: Use a thermometer for oil temp—too hot and the rolls burn, too cold and they get greasy.)
5. Fry the Egg Rolls:
   Carefully add 3-4 egg rolls at a time. Fry for 3-4 minutes per batch, turning occasionally, until golden brown and crisp. Remove with tongs or a slotted spoon and drain on paper towels. (Don’t overcrowd the pan—egg rolls need space to crisp up.)
6. Make the Thousand Island Sauce:
   While the rolls cool, whisk together 1/2 cup mayonnaise, 2 tablespoons ketchup, 2 tablespoons sweet pickle relish, 1 teaspoon white vinegar, 1 teaspoon sugar, 1/2 teaspoon onion powder, and a pinch each of salt and pepper in a small bowl. Chill until ready to serve. (If you like it spicy, add a dash of hot sauce!)
7. Serve:
   Arrange the egg rolls on a platter and serve hot with a bowl of sauce for dipping. (I like to sprinkle a little chopped parsley for color.)

Prep notes:

• Total active time: 25-30 minutes

Troubleshooting: If your rolls split open, check your oil temperature and make sure the wrappers are sealed tightly. Soggy filling? Always dry the sauerkraut well. Rolls too greasy? Drain on paper towels and don’t stack them.

Personal tip: I prep everything before guests arrive—then fry just before serving for maximum crunch!

Cooking Tips & Techniques

Getting crispy, golden Reuben Egg Rolls isn’t rocket science, but there are a few tricks I’ve learned along the way (mostly through trial and error, you know!).

• Don’t Overfill: Too much filling leads to leaks and soggy rolls. Stick to about 2 tablespoons per wrapper.
• Seal Well: Run a finger dipped in water or egg wash along the edges. If you skip this step, the filling can sneak out during frying.
• Oil Temperature Matters: Use a thermometer if you have one. 350°F (175°C) is the sweet spot. Too low and you get greasy rolls; too high and they burn before the insides heat up.
• Let Filling Cool: If you prep filling ahead, chill it slightly. Hot filling makes wrappers fragile and more prone to tearing.
• Don’t Crowd the Pan: Fry in small batches. Crowded pans drop the oil temperature and lead to uneven cooking.
• Air Fryer Option: For a lighter twist, brush egg rolls with oil and air fry at 375°F (190°C) for about 10 minutes. Flip halfway for even crispiness.
• Consistent Sizing: Roll each egg roll to about the same size. This helps them cook evenly and look pretty on your platter.

Common mistakes? Oh, I’ve made them. Once, I tried frying with cold oil—result: greasy, limp rolls (not my proudest moment). Another time, I didn’t dry the sauerkraut… Let’s just say, soggy egg rolls are not the vibe. Now I always blot it dry and resist the urge to overstuff.

Timing tip: Prep all your rolls before heating the oil. That way, you can fry them quickly and serve piping hot. And if you want to multitask, whip up the sauce while the rolls are frying—keeps things efficient in the kitchen!

Consistency tip: Use the same brand of wrappers and corned beef each time. Little changes in ingredients can affect the final crunch and flavor, so find what works and stick with it.

Variations & Adaptations

These Crispy Reuben Egg Rolls are super flexible—here are some fun ways to make them your own:

• Low-Carb Version: Swap the egg roll wrappers for cabbage leaves. Blanch leaves, fill, roll, and bake instead of fry. Totally delicious and light!
• Vegetarian Twist: Replace corned beef with sautéed mushrooms, roasted jackfruit, or even tempeh. Season with smoked paprika for that “meaty” flavor.
• Seasonal Swap: In summer, use fresh coleslaw instead of sauerkraut. In fall, try adding a handful of chopped apples for a sweet-tart bite (trust me, it’s surprisingly good!).
• Baked Instead of Fried: Brush filled rolls with oil, place on a baking sheet, and bake at 425°F (220°C) for 12-15 minutes, turning halfway through for even browning.
• Flavor Customization: Add a smidge of horseradish to the sauce for extra zing, or swap Swiss cheese for sharp cheddar if you want a bolder flavor.
• Allergen-Friendly: Use vegan cheese and mayo for dairy-free needs. For gluten-free, rice paper wrappers work in a pinch (just soak before filling).

Personal variation? I once made these with smoked turkey instead of corned beef for a Thanksgiving appetizer. My family was skeptical at first, but they disappeared in minutes! Don’t be afraid to experiment—sometimes the best recipes come from a little kitchen creativity.

Serving & Storage Suggestions

Serving these Crispy Reuben Egg Rolls is all about presentation and timing. I like them best straight from the fryer—hot, crunchy, and bursting with flavor. Arrange them on a platter with a bowl of Thousand Island sauce for dipping. Sprinkle with fresh parsley or chives for a pop of color.

Complementary dishes? Pair with a simple green salad or tangy coleslaw. They’re also amazing with dill pickles and a cold beer (or sparkling lemonade for the kids). For parties, set up a dipping station with extra sauce options—Russian dressing or spicy mustard are great choices.

Storage tips: Let leftovers cool completely, then refrigerate in an airtight container for up to 3 days. To reheat, pop them in a 350°F (175°C) oven for 10–12 minutes, or use an air fryer to restore crunch. Freezing? Yes, you can freeze uncooked rolls—just wrap tightly and fry straight from frozen, adding a couple minutes to the cook time.

Flavor notes: The flavors deepen overnight, so if you have leftovers, don’t worry—they’re still delicious the next day. Just know the crunch is best right after frying!

Nutritional Information & Benefits

Here’s a quick look at the nutrition for Crispy Reuben Egg Rolls with Thousand Island Sauce (per serving, 2 rolls with sauce):

• Calories: ~320
• Protein: 14g
• Fat: 18g
• Carbs: 28g
• Fiber: 3g
• Sodium: 820mg

Health perks? Corned beef adds protein, sauerkraut brings gut-friendly probiotics, and Swiss cheese offers calcium. If you go the baked or air-fried route, you’ll cut down on fat. Use whole-wheat wrappers for extra fiber, and swap mayo for Greek yogurt in the sauce for a lighter dip.

Dietary notes: These rolls contain gluten (unless adapted), dairy, and eggs. For allergies, use vegan/dairy-free substitutes and gluten-free wrappers. Personally, I love that you can tweak this recipe for low-carb or vegetarian diets without losing the classic flavor!

Conclusion

If you’re searching for an appetizer that’s crispy, flavorful, and just plain fun to eat, these Reuben Egg Rolls with Thousand Island Dipping Sauce are absolutely worth a try. They bring the familiar comfort of a classic Reuben sandwich, all wrapped up in a crunchy shell that’s perfect for sharing (or keeping all to yourself—no judgment here!).

Feel free to play around with the fillings, swap cheeses, or sneak in extra veggies. This recipe is all about making it your own. Personally, I love how each bite reminds me of family gatherings and cozy kitchen experiments. It’s a little celebration in every roll!

If you give this recipe a whirl, let me know what twists you try or how your crew reacts. Drop a comment, share with your friends, or pin your favorite variation. Here’s to good bites, good company, and recipes that make you smile every time!

FAQs

Can I make Reuben Egg Rolls ahead of time?

Yes! Assemble the rolls and refrigerate (covered) for up to 24 hours before frying. Fry just before serving for the crispiest results.

Can I bake these instead of frying?

Absolutely. Brush the rolls with oil and bake at 425°F (220°C) for 12–15 minutes, turning once for even crispiness.

What’s the best way to keep egg rolls crispy?

Drain them on paper towels after frying and don’t stack them. Keep warm in a low oven if needed.

Can I freeze Reuben Egg Rolls?

Yes! Freeze uncooked rolls on a baking sheet, then transfer to a bag. Fry straight from frozen, adding 1–2 extra minutes to the cooking time.

Do I need to use corned beef?

Nope! Try pastrami, smoked turkey, or a vegetarian substitute like mushrooms or jackfruit. The flavor will be different but still delicious.

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