Reuben Egg Rolls

I love the idea of finger foods. Anything bite-sized but still packed with the flavors I crave is a no-brainer for me-because it means there is always room for dessert later. That is what I love about this recipe for Reuben Egg Rolls. The delicious combination of the traditional Reuben sandwich ingredients into a bite-sized package is the perfect way to enjoy this classic dish without the obligation of finishing the traditionally HUGE sandwich. This version is perfect as an appetizer and could be served up fairly quickly if you have everything on hand. I definitely recommend cooking the corned beef ahead of time to make this a quick, tasty dish.


  • 8 oz of corned beef, pre-cooked
  • 2 cups of sauerkraut, drained
  • 2 teaspoons of caraway seeds (t0 taste)
  • 1/2 lemon, juice of
  • 10 slices of swiss cheese, sliced in quarter inch strips
  • 1 egg, beaten
  • 8-10 egg roll wrappers
  • 3 tablespoons yellow mustard
  • 1 1/2 cup of vegetable oil, for frying
  • thousand island dressing, for dipping


  1. Cook corned beef-I used {this} recipe.
  2. Drain sauerkraut. Saute sauerkraut and caraway seeds over medium heat. Once excess moisture beings to evaporate and mixture begins to brown and the juice of lemon. Set aside to cool.
  3. Arrange egg rolls wrappers on a flat surface and brush edges will egg wash.
  4. Inside wrapper place 4 strips of cheese, strips of corned beef and 1 heaping tablespoon of sauerkraut mixture. Drizzle with mustard.
  5. Fold up bottom corner over mixture and then the fold the two sides in. Roll the wrapper up to close. Repeat with remaining wrappers until mixture is gone.
  6. Heat oil in large skillet to about 325 degrees. Fry a few egg rolls at a time about 5-7 minutes on each side, or until golden brown. Drain egg rolls on paper towels to remove excess oil.
  7. Serve with Thousand Island Dressing for dipping sauce.


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