Reuben Egg Rolls Recipe

I didn’t expect these to become one of those recipes I make on repeat. It started as a fun appetizer idea, something different from the usual chips and dip situation, and then suddenly everyone kept asking for them again.

They’ve got that classic Reuben flavor I already loved, but wrapped up in a crunchy shell that makes them feel a little more snackable and honestly way more fun to eat.

The best part is the filling is ridiculously simple. Just three main ingredients. No complicated prep, no long marinating time, nothing fussy.

I’ve made these for game nights, lazy Sundays, and once at 10 pm because I had leftover corned beef staring at me from the fridge. They worked every single time.

Ingredients I Used for the Recipe

• 12 egg roll wrappers - these hold everything together and get bubbly and crisp when cooked.
• 500 grams corned beef, chopped - the salty, tangy star that gives that classic deli flavor.
• ½ cup Swiss cheese, diced or shredded - adds the creamy melt and balances the meat.
• ½ cup sauerkraut, drained - brings that signature tang and keeps the filling from feeling heavy.
• 2 tablespoons oil - brushed on for cooking so the outside gets golden and crunchy.
• Thousand Island dressing (for serving) - the dip that ties everything together and makes it taste like a true Reuben.

How to make Reuben Egg Rolls Recipe?

Step 1 - Chop Everything Small

I start by chopping the corned beef into bite sized pieces. Not too big. If the pieces are chunky, the egg rolls won’t roll nicely and you’ll fight them the whole time.

I also cut or shred the Swiss cheese so it melts evenly instead of clumping.

Step 2 - Mix the Filling

In a medium bowl I combine the corned beef, cheese, and sauerkraut. That’s it. Three ingredients, and somehow it already smells amazing.

I give it a good mix so every scoop has a little of everything.

Step 3 - Lay Out the Wrappers

I place an egg roll wrapper on a clean surface like a diamond shape. This makes rolling easier. I learned that after doing it wrong the first time and getting weird square lumps.

Step 4 - Add the Filling

I spoon about 1 to 2 tablespoons of filling into the center. It doesn’t look like much, but overfilling is the fastest way to tear a wrapper.

Less is better here. I remind myself of that every single batch.

Step 5 - Seal the Edges

I dip my finger in water and run it along the edges of the wrapper. This acts like glue and keeps everything sealed while cooking.

Step 6 - Fold and Roll Tight

I fold two opposite corners toward the center, then roll it up tightly like a little package. Not too tight though or the wrapper can split.

After a few, you get into a rhythm and it goes fast.

Step 7 - Repeat and Line Them Up

I keep rolling until all the filling is used. Seeing a tray full of these always makes me feel way more accomplished than the effort actually deserves.

Step 8 - Choose Your Cooking Method

If I want them lighter and faster, I air fry at 400°F for about 5 to 10 minutes after brushing both sides with oil.

If I’m going classic, I fry them in a pot of oil over medium heat for around 5 minutes until golden.

If I don’t want to deal with splatter, I bake them at 400°F for 10 to 15 minutes, flipping halfway and brushing with a little more oil.

Step 9 - Let Them Cool Slightly

This step matters more than I want it to. The inside gets very hot. I let them sit for 2 to 3 minutes so no one burns their mouth diving in too fast.

Step 10 - Serve With Dressing

I always serve them with Thousand Island dressing on the side. Dunking them is not optional in my house. That creamy tangy bite is what makes the whole thing feel like a Reuben.

What I Learned After Making These Way Too Many Times

The first time I made these, I overstuffed every single one. They burst open in the air fryer and I thought I ruined them. They still tasted great, just messy. Now I keep the filling modest and they come out perfect.

Draining the sauerkraut well is also important. If it’s too wet, the wrappers soften and don’t crisp the way you want. I usually press it lightly with a paper towel.

I also learned that air frying is my personal favorite method. It’s quicker, uses less oil, and I don’t have to stand there babysitting a pan.

That said, the deep fried version definitely gives the most traditional crunch if that’s what you’re after.

Tips

Don’t skip brushing oil on the outside. Even in the oven or air fryer, that little bit of oil is what gives you the golden color.

Keep a small bowl of water nearby while rolling. It makes sealing faster and less frustrating.

If you want a gluten free option, you can use rice paper instead of egg roll wrappers. They cook quicker, so I cut the cooking time about in half and keep an eye on them.

Work in batches and keep the finished rolls covered with a towel so they don’t dry out while you finish assembling.

Reheat leftovers in the air fryer or oven if you want them crispy again. The microwave works, but the wrapper gets soft.

Most importantly, don’t stress about making them look perfect. Once they’re golden and dipped in sauce, nobody cares what shape they are.

Why These Ended Up Being One of My Favorite Easy Appetizers

I love recipes that feel a little special but don’t actually take much effort, and this is exactly that. Familiar flavors, minimal ingredients, and a crunchy texture that makes people think you worked harder than you did.

They’re also easy to adapt depending on what you have. I’ve swapped cheeses, adjusted amounts, even made smaller ones for parties. They’re forgiving.

And honestly, there’s something really satisfying about biting into that crisp shell and getting the warm corned beef and melty cheese inside. It’s comfort food, just wrapped differently.

These disappeared faster than anything else the first time I served them, which is usually the only review I care about.

Now I keep egg roll wrappers on hand just in case the craving hits again. Which it does. Pretty often.