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Crispy Reuben Egg Rolls: The Ultimate Game Day Appetizer & Leftover Makeover

Get ready for a flavor explosion with these incredible Reuben Egg Rolls! This recipe takes all the iconic tastes of a classic Reuben sandwich – savory corned beef or pastrami, tangy sauerkraut, and melty Swiss cheese – and wraps them in a crispy, golden egg roll wrapper. The result? A fun, irresistible, and perfectly portable appetizer that’s guaranteed to be a hit at any gathering. Whether you’re looking for a clever way to use up St. Patrick’s Day leftovers or simply need a show-stopping snack for your next party or Super Bowl Sunday, these Reuben Egg Rolls are an absolute game-changer.

Dipping half a Reuben Egg Roll in Russian dressing, ready to eat it.

The beauty of this recipe lies in its versatility and sheer deliciousness. It transforms familiar deli flavors into an exciting new format that’s both easy to eat and incredibly satisfying. You can choose between thinly sliced pastrami or robust corned beef – both work wonderfully and deliver that signature Reuben taste. Beyond being a fantastic solution for holiday leftovers, these crispy bites are perfect for year-round entertaining. They offer a delightful crunch with every bite, making them a more engaging and less messy alternative to traditional Reuben sandwiches when serving a crowd.

Imagine your guests biting into these warm, savory parcels, experiencing the perfect balance of salty meat, sour kraut, and creamy cheese, all complemented by a zesty dip. It’s comfort food elevated to an appetizer masterpiece, designed to bring joy and excitement to any event. Let’s dive into how you can easily create these crowd-pleasing Reuben Egg Rolls right in your own kitchen.

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Essential Ingredients for Perfect Reuben Egg Rolls

Crafting the perfect Reuben Egg Roll starts with high-quality ingredients. While the concept is simple, the right choices can elevate your appetizer from good to absolutely unforgettable. Here’s a detailed look at what you’ll need and some tips for selecting the best components.

At the heart of any Reuben creation is the meat. For this recipe, I often use homemade pastrami, which I prepare from store-bought corned beef. This method packs an incredible depth of flavor that truly shines in these egg rolls. However, if you’re short on time or prefer a simpler approach, you can easily source excellent quality pastrami or corned beef from your local deli counter. Many delis offer these meats thinly sliced, making them ideal for dicing and incorporating into your filling. The choice between pastrami (often spicier with a black pepper crust) and corned beef (traditionally brined and savory) is yours – both yield fantastic results and contribute that signature Reuben profile.

Ingredients needed to make Reuben Egg Rolls.

Beyond the star meat, you’ll need a few other key elements to complete the classic Reuben flavor profile. Crispy egg roll wrappers are essential for achieving that satisfying crunch; they provide the perfect vessel for our savory filling. Swiss cheese, with its mild, nutty flavor and excellent melting properties, is non-negotiable for authentic Reuben taste. Finally, a little sauerkraut adds the necessary tang and moisture to the mixture. Be sure to select a good quality sauerkraut and, as we’ll discuss later, properly drain it to prevent soggy egg rolls.

While optional, I highly recommend making your own Russian Dressing. It’s incredibly easy to prepare and truly takes these Reuben Egg Rolls to the next level. The creamy, zesty, slightly sweet dressing provides the perfect counterpoint to the rich, savory filling, completing the Reuben experience in every dip. Don’t skip it – it’s the secret weapon that brings all the flavors together harmoniously!

For precise ingredient measurements and detailed step-by-step instructions, simply use the JUMP TO RECIPE button at the top of this post, or conveniently scroll down to the bottom to find the complete recipe card.

Crafting Your Crispy Reuben Egg Rolls: Step-by-Step

Making Reuben Egg Rolls is a surprisingly straightforward process, and with a few simple techniques, you’ll be rolling like a pro in no time. The key is to organize your workstation and follow these steps for perfectly crispy, flavorful results.

Preparing the Flavorful Filling

First, begin by preparing your core filling mixture. In a large bowl, combine the diced pastrami (or corned beef) with the well-drained sauerkraut. It’s crucial here to squeeze out as much liquid as possible from the sauerkraut. Excess moisture can lead to soggy egg rolls, cause oil to splatter during frying, and even risk the wrappers unrolling. Mix these two ingredients thoroughly until they form a cohesive and evenly distributed mixture. This ensures every bite of your egg roll delivers that balanced Reuben taste.

Reuben egg roll filling mixed up in a bowl.

Getting ready to roll egg rolls, all ingredients laid out.

Mastering the Art of Rolling

Once your filling is ready, it’s time to set up your rolling station. Lay out your egg roll wrappers on a clean, dry surface, typically with one corner pointing towards you like a diamond. Have your Swiss cheese slices (halved), the pastrami-sauerkraut mixture, and a small bowl of water readily available. The water will act as your “glue” to seal the wrappers.

Place half a slice of Swiss cheese onto the center of the egg roll wrapper, oriented so it will mostly be covered by the filling. Then, spoon about 2-3 tablespoons of your prepared pastrami mixture on top of the cheese, forming a small log shape across the center of the wrapper. Dip your finger in the water and lightly moisten all four edges of the egg roll wrapper. This moisture is key for a secure seal.

Now, the rolling technique: First, fold the bottom corner of the wrapper tightly over the filling. Next, fold in the left and right side corners towards the center, creating an envelope shape, much like you would when rolling a burrito or a spring roll. Ensure these side folds are snug against the filling. Finally, starting from the bottom, roll the entire assembly upwards, away from you, as tightly as you can without tearing the wrapper. As you roll, the moist edges will stick together, sealing the egg roll. Pay extra attention to the final seam, pressing it firmly to ensure it’s fully sealed. A tight roll prevents the filling from escaping and ensures an even cook.

Adding the filling to an egg roll wrapper.

Beginning to fold an egg roll, folding up the bottom corner.

Cooking to Golden Perfection

Continue this rolling process until you have used all of the pastrami mixture. With careful filling, you should yield approximately 12 perfectly sized egg rolls. Once rolled, they are ready for cooking. You have several delicious options for achieving that irresistible crispiness:

Deep Frying: This is the classic method for ultimate crispness. Heat 2-3 inches of oil (vegetable, canola, or peanut oil are great choices) in a deep fryer or a heavy-bottomed pot/cast-iron skillet to 350°F (175°C). Fry 3-4 egg rolls at a time, being careful not to overcrowd the pan, which can lower the oil temperature. Turn them occasionally until they are beautifully golden brown and crispy on all sides, usually taking about 3-5 minutes.
Pan Frying: If you don’t have a deep fryer, a cast-iron skillet with about an inch of oil on the stove works well. Heat the oil to medium-high and fry the egg rolls, turning them frequently to ensure even browning.
Air Frying: For a lighter, less oily option, the air fryer is fantastic. Brush each egg roll lightly with a tiny bit of oil (this helps with browning and crispiness) and cook them in a preheated air fryer at 350°F (175°C) for about 5-7 minutes, flipping halfway through, until they are golden and crunchy.

Regardless of your cooking method, ensure the egg rolls reach a beautiful golden color and are thoroughly heated through. Once cooked, transfer them to a wire rack set over paper towels to drain any excess oil. This step is crucial for maintaining their crispiness.

Reuben Egg Rolls sliced in half on the diagonal and served on a plate with Russian Dressing.

Expert Notes & Pro Tips for Perfect Reuben Egg Rolls

To ensure your Reuben Egg Rolls are nothing short of spectacular, keep these valuable tips and notes in mind. They address common pitfalls and offer insights to enhance your cooking experience and the final taste.

The Russian Dressing Difference

Serving your crispy egg rolls with a generous side of Russian Dressing isn’t just a suggestion; it’s practically a requirement for the full Reuben experience. This creamy, tangy, and slightly sweet dressing perfectly complements the savory meat, sour sauerkraut, and rich Swiss cheese. You’ll be amazed at how authentically it mirrors the flavors of a traditional Reuben sandwich, delivering all those classic tastes in a fun, dippable format. Don’t underestimate its power to tie all the flavors together.

Sauerkraut Squeeze is Key

This is perhaps the most critical tip for perfectly crisp egg rolls: squeeze out every last drop of liquid from your sauerkraut. Whether you use a cheesecloth, a clean kitchen towel, or just your hands, remove as much moisture as humanly possible. Why is this so important?

Prevents Bursting: Excess liquid can create steam inside the egg roll wrapper during cooking, causing it to burst open and lose its filling.
Ensures Crispiness: Moisture is the enemy of crispiness. Drier filling leads to a much crispier exterior.
Reduces Splatter: If frying, water in the filling can cause the hot oil to pop and splatter, which is both messy and dangerous.
Maintains Shape: A well-drained filling is more stable and less likely to cause the egg rolls to unroll during cooking.

Don’t Overfill Your Wrappers

It’s tempting to pack your egg rolls with as much delicious filling as possible, but resist the urge to overfill. A common mistake, overfilling can lead to wrappers tearing during rolling or cooking, and the filling might leak out. Remember, the final rolled egg roll will likely be smaller than you initially imagine – typically about 1 ½ inches by 3 ½ inches or so. This size is ideal for easy handling, frying, and ensures a good wrapper-to-filling ratio in every bite. Aim for about 2-3 tablespoons of filling per wrapper.

Achieving the Perfect Fry Temperature

When deep or pan frying, maintaining the correct oil temperature (around 350°F or 175°C) is crucial. If the oil isn’t hot enough, the egg rolls will absorb too much oil and become greasy. If it’s too hot, they’ll brown too quickly on the outside, leaving the inside uncooked or the cheese unmelted. Use a thermometer for accuracy and fry in batches to prevent the oil temperature from dropping significantly.

Storage and Reheating

Leftover Reuben Egg Rolls can be stored in an airtight container in the refrigerator for 2-3 days. To reheat and restore their crispiness, it’s best to use an air fryer or oven. Reheat at 350°F (175°C) for about 5-10 minutes (air fryer) or 10-15 minutes (oven) until heated through and crispy again. Microwaving is not recommended as it will make them soggy.

Creative Substitutions & Variations for Your Reuben Egg Rolls

While the classic Reuben Egg Roll is delicious as is, don’t hesitate to experiment with substitutions and variations to tailor this recipe to your taste preferences or dietary needs. Here are some ideas to inspire you:

Cooking Method Alternatives

As mentioned, you have flexibility in how you cook these savory bites.

Deep Fryer or Cast Iron Skillet: The most traditional methods, yielding the crispiest results. Ensure your oil is at 350˚F (175˚C) for optimal texture.
Air Fryer: An excellent choice for a healthier, less oily version. Preheat to 350˚F (175˚C) and cook for approximately 5-7 minutes, flipping halfway, until golden and crispy. A light brush of oil on the wrappers helps achieve better browning.
Baking: While they won’t be as crispy as fried or air-fried versions, you can bake them. Brush with a little oil and bake at 400˚F (200˚C) for 15-20 minutes, flipping halfway, until golden.

Meat Choices

The traditional choices are pastrami and corned beef, both readily available at most deli counters year-round.

Homemade Pastrami/Corned Beef: If you enjoy curing your own meats, this is a fantastic way to utilize them.
Deli Meat: For convenience, ask for thinly sliced pastrami or corned beef and dice it yourself.
Turkey Pastrami/Corned Beef: For a lighter take, turkey pastrami or turkey corned beef can be used. This will alter the flavor slightly but still provide a delicious alternative.
Roast Beef: While not classic Reuben, thinly sliced roast beef can be a creative substitute, perhaps paired with a bolder cheese.

Sauerkraut Alternatives

Sauerkraut provides the essential tang, but sometimes you might want to switch things up or use leftovers.

Cooked Cabbage: If you’re using St. Patrick’s Day leftovers, cooked cabbage from your corned beef and cabbage meal can be a delicious substitute for sauerkraut. Ensure it’s very well-drained and chopped.
Coleslaw Mix: For a different texture and flavor profile, you could finely chop a tangy coleslaw mix (without dressing) and incorporate it. This would lean more towards a “Reuben-inspired” egg roll.

Cheese Options

Swiss cheese is the classic choice for a Reuben sandwich, offering a mild, nutty flavor that melts beautifully.

Provolone: An extra sharp provolone can be an excellent substitute if you prefer a bolder, saltier cheese.
Gruyere: For a more gourmet touch, Gruyere offers a rich, complex nutty flavor that pairs wonderfully with the other ingredients.
Cheddar: While less traditional for a Reuben, a sharp white cheddar could offer a pleasant tang and creaminess if you’re feeling adventurous.

Wrapper Variations

Egg roll wrappers are designed for a sturdy, crispy finish, but other wrappers can work too.

Spring Roll Wrappers: If you prefer a more slender, delicate egg roll (sometimes called a “Reuben spring roll”), fried spring roll wrappers would be an excellent alternative. They tend to be thinner and can result in an even crispier shell.

Don’t be afraid to experiment with these ideas to make these Reuben Egg Rolls truly your own. Each variation offers a slightly different experience while maintaining the spirit of this beloved appetizer.

More Delicious Party Food Recipes You’ll Love

If you’re hosting a party or just looking for more exciting snack ideas, these recipes are sure to impress:

Loaded Baked Potato Bites
Black Bean Dip
Apple Nachos
Sausage Rolls with Puff Pastry
Mexican Flautas
Greek Fries with Chicken
White Queso Dip
Artichoke Three Cheese Dip
Doritos Chicken
Mini Beef Wellington Bites

Did you try this fantastic Reuben Egg Rolls recipe? Let me know what you thought by leaving a review or comment below! And don’t forget to sign up for my newsletter to get more delicious recipes delivered straight to your inbox. You can also follow along and share your culinary creations on Instagram, Pinterest, and Facebook!

📖 Recipe

Yield: about 12 egg rolls

Reuben Egg Rolls

Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

These Reuben Egg Rolls just scream FUN! And why shouldn’t food be fun? A great way to use leftovers or make them intentionally for a party.

Ingredients

Oil for Frying
½ pound Pastrami, diced
½-3/4 cup Sauerkraut, drained and squeezed till dry
6 slices Swiss Cheese, halved
12 Egg Roll Wrappers
Russian Dressing, for serving

Instructions

Pour 2-3 inches of oil into a deep cast-iron pan or use a deep fryer. Heat the oil to 350 degrees.

In a large bowl, combine the pastrami and sauerkraut to form an even mixture.

To make the egg rolls, lay out a wrapper with a point facing you and place ½ of a slice of cheese in the center.

Spoon 2-3 tablespoons of your prepared filling onto each egg roll wrapper and fold and roll brushing water around the edges to seal the wrappers as you go.

Fry 3-4 egg rolls at a time, turning occasionally until browned all over, approximately 3-5 minutes.

Drain on paper towels, then serve with Russian dressing for dipping.

Notes

Notes & Tips

To give the full effect of a Reuben, serve the egg rolls with Russian Dressing. It compliments all the flavors perfectly, you won’t know you aren’t eating a Reuben sandwich.

Be sure to really squeeze out the sauerkraut to remove as much liquid as possible. This helps with frying and ensures your egg rolls won’t burst when cooking. Too much liquid and your oil will pop a lot and you run the chance they can unroll.

Be sure to not overfill the wrappers. The final rolled egg roll will probably be smaller than you think it will be. But that is right. A finished egg roll will be about 1 ½ inches by 3 ½ inches or so.

Substitutions

You can deep fry the egg rolls in a deep fryer or in a cast iron skillet with oil on the stove. Alternatively, they also do great in an air-fryer, 350˚F for about 5 minutes.

I usually have some of my homemade pastrami around, so I used that for this recipe. You could also use corned beef. Corned beef and pastrami can be found at the deli counter year-round.

Sometimes I use my cooked cabbage from corned beef and cabbage in place of the sauerkraut if I am using St. Patrick’s Day leftovers.

Swiss cheese is classic to Reuben Sandwich, but you could also use an extra sharp provolone in its place if you like.

I haven’t tested it, but I imagine if you’d like to make these a little more slender, you could use spring roll wrappers that can be fried. They would be great in place of the egg roll wrappers.

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Crispy Reuben Rolls