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Crispy Reuben Egg Rolls Recipe Easy Homemade Appetizer with Creamy Sauce

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These crispy Reuben egg rolls combine the classic flavors of a Reuben sandwich with a crunchy egg roll wrapper, served with a creamy Thousand Island sauce. Perfect as a quick, crowd-pleasing appetizer or snack.

Ingredients

Scale
  • 8 ounces thinly sliced or chopped deli-style corned beef
  • 1 cup drained and slightly squeezed small-curd sauerkraut
  • 4 ounces sliced or shredded Swiss cheese (Gruyère can be used as a substitute)
  • 12 egg roll wrappers, thawed if frozen
  • 1 tablespoon melted butter (for brushing wrappers)
  • For the Thousand Island Sauce:
  • ½ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • Optional: pinch of smoked paprika or hot sauce for the sauce

Instructions

  1. Prep the Filling (10 minutes): In a bowl, combine chopped corned beef, drained sauerkraut, and shredded Swiss cheese. Mix gently to distribute ingredients evenly.
  2. Make the Thousand Island Sauce (5 minutes): Whisk together mayonnaise, ketchup, sweet pickle relish, Worcestershire sauce, lemon juice, salt, and pepper until smooth. Set aside in the fridge for flavors to meld.
  3. Prepare Egg Roll Wrappers (5 minutes): Lay one wrapper on a clean surface with one corner facing you (diamond shape). Brush melted butter lightly over the wrapper edges to help seal.
  4. Assemble Egg Rolls (15 minutes): Place about 2 tablespoons of filling near the corner closest to you. Fold that corner over the filling, then fold in the two side corners tightly, and roll away from you to seal. Dab a little water or butter on the last corner to seal completely. Repeat with remaining wrappers.
  5. Heat Oil for Frying (5 minutes): Pour about 1 inch of vegetable or canola oil into a large skillet. Heat over medium-high until the oil reaches 350°F (175°C). Test by dropping a small piece of wrapper in the oil—it should sizzle immediately.
  6. Fry Egg Rolls (10 minutes): Fry 3-4 egg rolls at a time, turning gently every 2 minutes for even golden crispiness. Total frying should be about 6-8 minutes until deep golden and crisp. Avoid overcrowding the pan.
  7. Drain & Serve (5 minutes): Remove egg rolls with tongs and drain on paper towels. Let cool for a minute or two before serving with the chilled Thousand Island sauce.

Notes

Keep oil temperature steady at 350°F to ensure crispy, not greasy egg rolls. Brush wrappers with melted butter to seal edges and prevent bursting. Small-curd sauerkraut prevents watery filling. Egg rolls can be assembled ahead and refrigerated up to 24 hours before frying. For gluten-free, try rice paper wraps with careful frying. Vegetarian version can be made by substituting corned beef with seasoned mushrooms and adding liquid smoke.

Nutrition

Keywords: Reuben egg rolls, crispy egg rolls, homemade appetizer, Thousand Island sauce, corned beef egg rolls, party finger food

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