Crispy Reuben Egg Rolls: The Ultimate Fusion Appetizer for Any Occasion

This recipe for Reuben Egg Rolls brings together two beloved culinary worlds, transforming the classic deli sandwich into a fun, crispy, and utterly addictive appetizer. It’s a guaranteed crowd-pleaser that just screams party-ready goodness, perfect for any gathering, from game day celebrations like the Super Bowl to festive holidays, or simply as a creative way to use up leftovers.

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

The Reuben sandwich, a hearty American deli staple, is renowned for its savory combination of corned beef or pastrami, tangy sauerkraut, melty Swiss cheese, and creamy Russian dressing, all piled high on rye bread. This innovative recipe takes all those iconic flavors and wraps them in a golden, crispy egg roll wrapper, creating a portable, dippable delight that’s impossible to resist. Whether you’re a fan of pastrami’s peppery notes or corned beef’s rich saltiness, this recipe accommodates both, making it incredibly versatile.

Beyond being an exciting party snack, these Reuben Egg Rolls are also an excellent solution for utilizing leftover corned beef from St. Patrick’s Day celebrations. Instead of serving the same old meal, you can transform it into something fresh and exciting, adding a touch of unexpected elegance to your appetizer spread. The combination of crispy exterior and warm, gooey, flavorful interior makes these a standout dish that will have everyone reaching for more.

[feast_advanced_jump_to]

Essential Ingredients for Perfect Reuben Egg Rolls

Crafting the perfect Reuben Egg Rolls begins with selecting quality ingredients that truly capture the essence of the classic sandwich. Each component plays a vital role in delivering that familiar, comforting flavor in a new, exciting format. The beauty of this recipe also lies in its flexibility, allowing you to choose your preferred meat and even make some elements from scratch for an elevated experience.

Ingredients needed to make Reuben Egg Rolls.

For the star of the filling, you have a choice between two deli favorites: pastrami or corned beef. I often use some of my homemade pastrami, which I make from store-bought corned beef. This method results in incredibly flavorful meat, packed with aromatic spices that shine through in the egg rolls. However, for convenience, you can easily purchase thinly sliced pastrami or corned beef from your local deli counter. Both options work wonderfully; pastrami tends to be smokier and peppery, while corned beef offers a more savory and briny profile. Whichever you choose, ensure it’s finely diced to ensure an even distribution within each egg roll.

Beyond the meat, you’ll need a few other key elements to complete the Reuben profile. These include good quality egg roll wrappers, which provide that signature crispy exterior when cooked. You’ll also need Swiss cheese, known for its nutty, mild flavor and excellent melting properties. It’s best to use actual slices, which can be halved to fit perfectly inside the wrappers. Lastly, a crucial component is sauerkraut. The tangy, fermented cabbage provides a necessary counterpoint to the rich meat and cheese. However, it’s absolutely vital to thoroughly drain and squeeze out as much liquid as possible from the sauerkraut before mixing it in. Excess moisture can lead to soggy egg rolls and a messy frying experience.

To truly elevate these egg rolls to the next level, I highly recommend making your own Russian Dressing. While store-bought versions are available, a homemade dressing offers a fresher, more balanced flavor with its creamy, tangy, and subtly spicy notes. It perfectly complements the rich filling, tying all the flavors together and providing that authentic Reuben experience in every bite. This dressing isn’t just for dipping; it’s an integral part of the overall flavor profile, creating a symphony of tastes that will transport you straight to your favorite deli.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

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

Making Reuben Egg Rolls is a straightforward and enjoyable process, especially once you get the hang of the rolling technique. Proper preparation of the filling and careful execution of the rolling and cooking steps will ensure perfectly crispy and flavorful results every time.

Preparing the Filling

First, begin by preparing your savory filling. In a large bowl, combine your diced pastrami or corned beef with the thoroughly drained and squeezed sauerkraut. It’s crucial to remove as much liquid from the sauerkraut as possible, as excess moisture can lead to a less crispy egg roll and potential issues during frying. Mix these two ingredients together until they form a cohesive and well-distributed mixture. This ensures every bite of your egg roll will have a balanced taste of meat and tang.

Reuben egg roll filling mixed up in a bowl.

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

The Art of Rolling Egg Rolls

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

To assemble each egg roll, place half a slice of Swiss cheese (or one full slice, depending on its size) in the center of the wrapper, closer to the corner facing you. Then, spoon about 2 to 3 tablespoons of the pastrami mixture over the cheese. Be mindful not to overfill, as this can make rolling difficult and increase the chance of the wrapper tearing or bursting during cooking.

Dip your finger lightly into the water and moisten all four edges of the egg roll wrapper. This creates a sticky surface for sealing. Begin by folding the bottom corner of the wrapper tightly over the filling, tucking it snugly. Next, fold in the left and right corners towards the center, creating an envelope shape. Finally, roll the entire package upwards from the bottom, as tightly as you can without tearing the wrapper. As you roll, ensure the edges remain sealed. Use a little more water if needed to firmly seal the top corner down. This tight rolling technique is key to achieving a compact, crispy egg roll that holds its shape when fried.

Adding the filling to an egg roll wrapper.

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

Continue this process until you have used all of the pastrami mixture. With careful filling, you should yield approximately 12 egg rolls. The finished egg rolls will typically measure about 1 ½ inches by 3 ½ inches. Now they are ready for cooking!

Cooking Methods: Frying, Air Frying, or Baking

You have a few excellent options for cooking your Reuben Egg Rolls to golden perfection:

Deep Frying: This is the traditional method for maximum crispiness. Heat 2-3 inches of oil in a deep fryer or a heavy-bottomed pan (like a cast-iron skillet) on the stove to 350°F (175°C). Carefully fry 3-4 egg rolls at a time, ensuring not to overcrowd the pan, which can lower the oil temperature. Fry for about 3-4 minutes, turning occasionally, until they are beautifully golden brown and crispy on all sides. Remove with tongs and drain on a wire rack lined with paper towels to absorb excess oil.
Air Frying: For a healthier, less oily option, an air fryer works wonderfully. Preheat your air fryer to 350°F (175°C). Lightly brush each egg roll with a tiny bit of oil (this helps with crisping). Place them in the air fryer basket in a single layer, ensuring they don’t touch. Cook for about 5 minutes, flipping halfway through, until they are golden and crispy. Cooking time may vary slightly depending on your air fryer model.
Oven Baking: As an alternative, you can bake them. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. Brush the egg rolls with a thin layer of oil. Bake for 15-20 minutes, flipping halfway, until golden brown and crispy. While still delicious, this method typically yields a slightly less crispy exterior than frying or air frying.

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

Once cooked, serve your hot, crispy Reuben Egg Rolls immediately with a side of Russian Dressing for dipping. Enjoy this fun and flavorful twist on a classic!

Expert Notes & Tips for the Best Reuben Egg Rolls

To truly master these Reuben Egg Rolls and ensure they are the star of your next gathering, consider these additional tips and insights:

The Perfect Pairing: Russian Dressing. To capture the full, authentic Reuben experience, serving these egg rolls with a generous side of Russian Dressing is non-negotiable. Its creamy, tangy, and subtly spiced profile perfectly complements the savory meat, melty cheese, and tart sauerkraut. Without it, you might miss that signature Reuben flavor. You’ll be amazed at how closely it mimics the taste of a classic Reuben sandwich in a whole new form.
Squeeze That Sauerkraut! We cannot stress this enough: thoroughly squeeze out as much liquid as possible from the sauerkraut. This is a critical step for several reasons. Firstly, excessive moisture in the filling can make your egg rolls soggy and prevent them from becoming perfectly crispy. Secondly, liquid inside the wrapper can create steam during cooking, which might cause the egg rolls to burst, especially when deep frying. Lastly, water interacting with hot oil can lead to dangerous popping and splattering. A dry filling is a happy filling!
Mind the Filling Quantity. It can be tempting to load up each wrapper, but overfilling is a common mistake that can lead to torn wrappers, uneven cooking, and bursting egg rolls. Aim for about 2-3 tablespoons of mixture per wrapper. The final rolled egg roll will likely be smaller than you might initially envision, typically around 1 ½ inches by 3 ½ inches. This size is ideal for ensuring even cooking and a perfect crispy-to-filling ratio.
Make-Ahead & Storage: You can prepare the filling mixture a day in advance and store it in an airtight container in the refrigerator. You can also roll the egg rolls ahead of time. Place the uncooked egg rolls on a baking sheet lined with parchment paper, cover them loosely, and refrigerate for up to 24 hours. For longer storage, uncooked egg rolls can be flash-frozen on a baking sheet until solid, then transferred to a freezer-safe bag for up to 1-2 months. Cooked egg rolls can be stored in an airtight container in the refrigerator for 3-4 days.
Reheating for Crispness: To revive cooked egg rolls and bring back their crispiness, reheat them in an air fryer at 350°F (175°C) for 3-5 minutes, or in an oven at 375°F (190°C) for 8-10 minutes, until heated through and crispy. Microwaving is not recommended as it will make them soggy.

Versatile Substitutions & Variations

One of the great things about this Reuben Egg Roll recipe is its adaptability. Feel free to experiment with these substitutions and variations to suit your taste or what you have on hand:

Cooking Method Alternatives: As mentioned, you can deep fry your egg rolls in a deep fryer or a cast-iron skillet with oil on the stove for classic crispiness. Alternatively, they perform exceptionally well in an air-fryer, typically at 350˚F for about 5 minutes, yielding a golden and crispy result with less oil. For a slightly lighter option, you can also bake them in a preheated oven at 400°F (200°C) for 15-20 minutes, flipping halfway through, after brushing them lightly with oil.
Meat Options: I frequently use my homemade pastrami for this recipe, which offers deep, rich flavors. However, corned beef is equally delicious and more traditional to the Reuben. Both pastrami and corned beef are readily available at most deli counters year-round. For a lighter twist, consider using turkey pastrami or turkey corned beef.
Cabbage Variations: While sauerkraut provides that quintessential tangy flavor, you can certainly experiment. If you have leftovers from a corned beef and cabbage meal, finely chop the cooked cabbage and use it in place of sauerkraut. Just be sure it’s also well-drained. You could even incorporate a small amount of finely shredded, well-drained coleslaw mix for a different texture and flavor profile.
Cheese Choices: Swiss cheese is the traditional choice for a Reuben sandwich, offering a mild, nutty flavor and excellent melt. However, if you prefer a sharper taste, an extra-sharp provolone or even a white cheddar could be delicious alternatives. Muenster cheese also melts beautifully and has a mild, buttery flavor that would work well.
Wrapper Alternatives: While egg roll wrappers offer a distinctively crispy and slightly chewy texture, other wrappers can be used. If you’d like to make these a little more slender and delicate, spring roll wrappers (often found in the refrigerated section of Asian markets) are an excellent choice. They typically fry up even crispier. Wonton wrappers could also be used for mini Reuben bites, though they are much smaller and would require less filling.
Add Caraway Seeds: For an extra layer of authentic Reuben flavor, consider mixing a small amount (½ to 1 teaspoon) of caraway seeds into the pastrami and sauerkraut mixture. These seeds are a hallmark of rye bread, often used in Reubens, and will enhance the overall taste.

More Delicious Party Food Recipes You’ll Love

Looking for more exciting appetizers and party snacks? Explore these fantastic recipes to round out your spread:

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 make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook! Your feedback and shares help me create more delicious content!

📖 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Deli-Crisp Reuben