Crispy Reuben Egg Rolls Recipe Easy Party Appetizer with Sauce

Let me just set the scene for you: the scent of sizzling corned beef and tangy sauerkraut wrapped up in a golden, crackly shell wafting through the kitchen. You know that moment when you bite into something so perfectly crunchy it practically echoes? That’s exactly what you get with these Crispy Reuben Egg Rolls. The first time I made them, I was standing at my kitchen counter on a rainy Saturday, craving something salty and satisfying but also a little fun—something you could dunk, snack, and share (because, let’s face it, party appetizers are sometimes the best part of any gathering!).

I was instantly hooked the moment I paired my favorite deli flavors with that addictive egg roll crunch. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’ve stumbled onto something truly special. The flavor combo is pure, nostalgic comfort—melty Swiss cheese, savory corned beef, the bite of sauerkraut, and a swipe of creamy Thousand Island sauce. Honestly, it feels like a warm hug from the inside out. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). Even my grandma, who’s a stickler for classic Reubens, agreed these were “dangerously easy” and maybe even better than the sandwich itself!

Years ago, when I was knee-high to a grasshopper, these flavors meant family dinners, holiday leftovers, and laughter at the table. Now, with this easy Reuben Egg Roll recipe, you get all that nostalgia in a crispy, hand-held bite—perfect for potlucks, tailgates, game nights, or just brightening up your Pinterest feed. I’ve tested these egg rolls more times than I care to admit (in the name of research, of course), and every batch confirms it: this recipe is a staple for family gatherings, gifting, and soaking up those cozy moments. Trust me, you’re going to want to bookmark this one!

Why You’ll Love This Recipe

After years of tinkering in my kitchen, I can confidently say these Crispy Reuben Egg Rolls with Thousand Island Dipping Sauce are a party game changer. Whether you’re a seasoned home cook or just getting started, you’ll appreciate how foolproof and delicious this appetizer is. Here’s why folks keep coming back for more:

• Quick & Easy: Ready in under 30 minutes—perfect for busy weeknights, last-minute guests, or when cravings hit out of nowhere.
• Simple Ingredients: No need for fancy grocery runs. Most of the ingredients are pantry staples or deli favorites you probably have on hand.
• Perfect for Parties: These egg rolls hold up well for potlucks, game day spreads, or casual get-togethers. Plus, they’re just fun to eat!
• Crowd-Pleaser: Both kids and adults dig in without hesitation. Even picky eaters (like my youngest niece) get excited about dipping and munching.
• Unbelievably Delicious: The contrast of gooey cheese, salty beef, and tangy sauerkraut wrapped in a shatteringly crisp shell—comfort food at its greatest.

What makes this recipe stand out? It’s not just classic flavors tossed together. I use a light hand with the sauerkraut, so nothing gets soggy, and a little extra cheese to hold everything together. The homemade Thousand Island sauce is creamy, zesty, and way better than anything bottled. You won’t find any mushy middles or limp wrappers here—just consistently crispy, flavorful bites every time.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite and savor the moment. It’s comfort food reimagined: all the soul-soothing flavor, but way more fun, portable, and friendly for sharing. Impress guests without fuss, or turn a regular meal into something memorable. Honestly, I wish I’d discovered this years ago!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and an addictive crunchy texture without any fuss. Everything here is easy to find—no specialty shops or mystery items required. Here’s what you’ll need:

• For the Egg Rolls:
  • Egg roll wrappers (about 16–18 wrappers; look for them in the refrigerated produce section)
  • Corned beef, cooked and chopped (8 oz / 225 g; deli-sliced or leftover brisket works great)
  • Swiss cheese, sliced or shredded (6 oz / 170 g; I prefer Boar’s Head for best melting)
  • Sauerkraut, drained and squeezed dry (1 cup / 150 g; make sure it’s not too wet—Bubbies is my go-to brand)
  • Dill pickle, finely chopped (¼ cup / 40 g; adds a nice zing, optional but recommended)
  • Freshly ground black pepper (¼ tsp / 1 g; for a touch of spice)
  • Vegetable oil (for frying—about 2 cups / 480 ml, or enough to fill your skillet 1 inch deep)
• For the Thousand Island Dipping Sauce:
  • Mayonnaise (½ cup / 120 g; use good-quality for best flavor)
  • Ketchup (2 tbsp / 30 g)
  • Sweet pickle relish (2 tbsp / 30 g)
  • Dijon mustard (1 tsp / 5 g)
  • White vinegar (1 tsp / 5 ml)
  • Paprika (½ tsp / 2 g)
  • Salt (¼ tsp / 1 g)
  • Black pepper (⅛ tsp / 0.5 g)

Ingredient Tips: If you want a gluten-free version, try rice paper wrappers (though they won’t be quite as crispy). Swap Swiss for Gruyère or even provolone if you prefer. For a vegetarian twist, use sautéed mushrooms instead of corned beef. In summer, toss in some fresh chopped chives for extra brightness.

Substitutions: If you’re dairy-free, opt for a plant-based cheese. Got leftover roast beef? That’ll work too! If you’re short on Thousand Island ingredients, a simple mix of mayo and ketchup gets you close in a pinch. Honestly, this recipe is pretty forgiving—experiment with what you’ve got.

Equipment Needed

• Large skillet or deep fryer: For frying the egg rolls; I use a cast iron skillet for even heat, but a heavy-bottomed stainless pan works too.
• Mixing bowl: To toss together the filling ingredients (corned beef, cheese, sauerkraut, pickle).
• Small bowl: For stirring up the Thousand Island Dipping Sauce.
• Tongs: Handy for flipping egg rolls in hot oil—safer and less mess!
• Paper towels: For draining the fried egg rolls and keeping them crisp.
• Sharp knife and cutting board: To chop the corned beef, cheese, and pickles.
• Measuring cups and spoons: For accuracy (because let’s be real, too much sauerkraut can make things soggy).

Don’t have a deep fryer? A sturdy skillet does the job. If you’re on a budget, the store-brand wrappers and basic utensils work just fine—the real magic is in the crispiness. My tip: keep your tongs clean and dry, and never crowd the pan, or you’ll lose that perfect crunch. If you’ve got a wire rack, use it for cooling instead of paper towels for maximum crispiness.

Preparation Method

1. Prep the Filling:
   • Finely chop 8 oz (225 g) corned beef and 6 oz (170 g) Swiss cheese. Place in a mixing bowl.
   • Add 1 cup (150 g) drained sauerkraut and ¼ cup (40 g) chopped dill pickle.
   • Season with ¼ tsp (1 g) ground black pepper. Toss everything together until evenly mixed. (Tip: Squeeze sauerkraut in a paper towel to remove excess moisture—otherwise, your egg rolls could burst!)
2. Prepare the Egg Roll Station:
   • Lay out the egg roll wrappers on a clean surface. Keep a small bowl of water nearby for sealing.
   • Spoon about 2 tbsp (30 g) of filling onto the lower third of each wrapper.
   • Fold the bottom corner over the filling, then fold in the sides. Roll up tightly, sealing the edge with a dab of water. (If your wrappers start to dry out, cover them with a damp towel.)
3. Heat the Oil:
   • Pour 2 cups (480 ml) vegetable oil into a large skillet or deep fryer. Heat to 350°F (175°C). Test by dropping a tiny piece of wrapper—if it sizzles, you’re good to go.
4. Fry the Egg Rolls:
   • Carefully add egg rolls to hot oil (don’t crowd the pan!). Fry 2–3 minutes per side until golden brown and crispy.
   • Flip with tongs for even color. Watch closely—egg rolls can go from perfect to burnt in a flash. (If oil gets too hot, lower the heat a little.)
   • Drain on paper towels or a wire rack. Sprinkle lightly with salt for extra flavor.
5. Make the Thousand Island Dipping Sauce:
   • In a small bowl, combine ½ cup (120 g) mayonnaise, 2 tbsp (30 g) ketchup, 2 tbsp (30 g) sweet pickle relish, 1 tsp (5 g) Dijon mustard, 1 tsp (5 ml) white vinegar, ½ tsp (2 g) paprika, ¼ tsp (1 g) salt, and ⅛ tsp (0.5 g) black pepper.
   • Stir until smooth and creamy. Taste and adjust seasoning as needed (sometimes I add a pinch more paprika for color).
6. Serve:
   • Arrange egg rolls on a platter. Serve hot with the dipping sauce in a bowl or ramekin.
   • (Personal tip: If you’re prepping ahead, keep fried egg rolls warm in a low oven until ready to serve.)

Troubleshooting: If your wrappers split during rolling, they may be too dry—just brush with water and keep going. If egg rolls leak during frying, double-check that the edges are sealed tight. Don’t rush the fry—high heat is key for crispiness, but don’t overdo it!

Cooking Tips & Techniques

Having made more than a few batches of Crispy Reuben Egg Rolls, I’ve picked up some helpful tricks along the way:

• Keep Fillings Dry: Soggy sauerkraut is the enemy of crisp egg rolls. Drain and squeeze it well (trust me, a mushy bite is a sad bite).
• Don’t Overfill: It’s tempting to stuff them to the brim, but too much filling makes rolling tough and can cause bursting in the oil.
• Seal Edges Firmly: Use water or a bit of beaten egg to seal—press gently but thoroughly so they stay closed during frying.
• Oil Temperature Matters: 350°F (175°C) is ideal. Too cold, and you get greasy rolls. Too hot, and they’ll brown before the insides heat up.
• Work in Batches: Fry 4–5 at a time, max. Overcrowding drops the oil temp and leads to uneven cooking.
• Rest on Wire Rack: Paper towels are fine, but a wire rack keeps the rolls crisp all the way around.

I once tried to fry a whole batch at once—big mistake. The oil cooled, the wrappers got soggy, and I ended up with a greasy mess. Lesson learned! Also, don’t skip the dipping sauce. It’s the perfect tangy, creamy complement to the savory filling. If you’re making a big batch, keep the sauce chilled until serving.

If multitasking, prep the filling first, then roll while the oil heats up. That way, everything comes together quickly and efficiently. Consistency tip: Roll each egg roll tight, but not so tight that the wrapper tears. Practice makes perfect!

Variations & Adaptations

One of my favorite things about these Reuben Egg Rolls is how flexible the recipe is. Here are a few creative twists you might love:

• Low-Carb / Gluten-Free: Swap out egg roll wrappers for rice paper or gluten-free spring roll wrappers. The crunch changes a bit, but the flavor still shines.
• Vegetarian Option: Replace corned beef with sautéed mushrooms, roasted red peppers, or a plant-based deli “meat.” Add a little extra cheese for binding.
• Spicy Kick: Add a dash of hot sauce or chopped pickled jalapeños to the filling for some heat. You can also stir a little sriracha into the dipping sauce.

If you don’t want to fry, try baking the egg rolls at 425°F (220°C) for 15–18 minutes, brushed with a little oil. They won’t be as shatteringly crisp, but it’s a lighter option. For a seasonal twist, toss in some chopped fresh herbs (like parsley or dill) in the spring, or swap Swiss for smoked cheddar in the fall.

Personally, I love adding a little horseradish to the sauce for extra zing. My family likes extra cheese, so I sometimes use a mix of Swiss and Gruyère. You really can make these your own—don’t be afraid to experiment and let your taste buds lead the way!

Serving & Storage Suggestions

These Crispy Reuben Egg Rolls are best served piping hot, straight from the fryer, with the Thousand Island Dipping Sauce on the side. Arrange them on a platter with a sprinkle of fresh herbs and a bowl of sauce to make them extra Pinterest-worthy.

• Serving: Serve as a party appetizer, snack, or even a fun lunch with a simple green salad. They pair beautifully with cold beer, iced tea, or sparkling water with lemon.
• Storage: Cool leftover egg rolls completely, then store in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze uncooked, rolled egg rolls in a single layer, then transfer to a freezer bag. Fry directly from frozen—just add a minute or two to the cooking time.
• Reheating: For best crispiness, reheat in a 375°F (190°C) oven for about 10 minutes. Avoid the microwave, which makes things soggy.

Flavor Note: The flavors actually deepen a bit after a day in the fridge, making leftovers surprisingly tasty. If you’re prepping for a crowd, fry in batches and transfer to a warm oven (200°F / 90°C) until serving. The dipping sauce lasts up to a week refrigerated, and I swear, it gets even better with time.

Nutritional Information & Benefits

Each Crispy Reuben Egg Roll clocks in at around 180–220 calories, depending on the size and amount of filling. Here’s a rough breakdown (per egg roll):

• Calories: 200
• Protein: 8 g
• Carbs: 12 g
• Fat: 12 g

Swiss cheese provides calcium and protein, while sauerkraut adds gut-friendly probiotics. Corned beef brings iron and energy (though it’s a bit salty, so enjoy in moderation). If you’re looking for a lower-carb option, use less wrapper or try the rice paper variation. This recipe contains gluten and dairy, so be mindful if you have allergies—swap for gluten-free wrappers and plant-based cheese as needed.

Personally, I find these egg rolls surprisingly satisfying—one or two is all you need to cure a craving. The balance of protein, fat, and fiber helps keep you full (and happy) without overdoing it. As always, moderation and a side salad go a long way!

Conclusion

So, why should these Crispy Reuben Egg Rolls with Thousand Island Dipping Sauce be next on your party menu? They’re quick to make, wildly delicious, and bring all the classic deli flavors together in a crispy, hand-held package. You can customize them to suit your taste, dietary needs, or whatever ingredients you have on hand—and honestly, nothing beats the satisfaction of that first crunchy bite.

I love this recipe because it’s equal parts nostalgia and innovation—classic comfort meets modern convenience. It’s the kind of dish that gets people mingling, chatting, and asking for seconds (and maybe the recipe!). If you give these a try, I’d love to hear how you make them your own—drop a comment below, tag me on Pinterest, or share your creative spins. Here’s to crispy, cheesy, tangy, party-perfect bites that feel like a warm hug every time. Happy cooking!

FAQs

Can I bake Reuben Egg Rolls instead of frying?

Yes, you can! Brush them lightly with oil and bake at 425°F (220°C) for 15–18 minutes. They’ll be less crispy than fried but still tasty.

What’s the best way to prevent soggy egg rolls?

Drain and squeeze the sauerkraut very well before using it. Don’t overfill the wrappers, and fry at the right temperature for a crisp texture.

Can I make Reuben Egg Rolls ahead of time?

Absolutely. You can assemble and freeze the uncooked rolls, or fry them and keep warm in the oven until serving. The dipping sauce can be made up to a week in advance.

Are these egg rolls gluten-free?

Traditional egg roll wrappers contain gluten, but you can use gluten-free spring roll wrappers or rice paper as a substitute. The filling itself is gluten-free.

What can I use instead of corned beef?

Try shredded roast beef, pastrami, turkey, or sautéed mushrooms for a vegetarian option. The flavors will change, but the texture and overall vibe stay delicious!

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