Reuben Egg Rolls Recipe
Ingredients:
1 cup cooked corned beef, finely chopped or shredded
1 cup sauerkraut, well-drained and squeezed
1 cup shredded Swiss cheese
10–12 egg roll wrappers
Small bowl of water (for sealing)
Oil for frying (vegetable or canola)
Optional Dipping Sauce:
1/2 cup Thousand Island dressing
1 tsp horseradish (optional, for extra zing)
Instructions:
Prepare the Filling:
Stir together chopped corned beef, sauerkraut, and Swiss cheese in a mixing bowl.
Roll Them Up:
Position a wrapper like a diamond.
Place 2–3 tablespoons of filling in the center.
Fold bottom corner over the filling, tuck in sides.
Roll snugly to the top, sealing the edge with water.
Time to Fry:
Heat oil to 350°F (175°C) in a deep skillet.
Fry 2–3 rolls at a time, turning until golden brown, 3–4 minutes.
Lift out and set on paper towels to drain.
To Serve:
Serve hot with Thousand Island dip on the side.
Tips:
Drain sauerkraut very well to prevent soggy rolls.
Using an air fryer? Cook at 375°F for 8–10 mins, flipping once and spraying lightly with oil.
