Reuben Egg Rolls Recipe

These Reuben Egg Rolls bring together everything people love about a classic deli sandwich but in a crisp, golden appetizer form. The outside fries up beautifully crunchy while the inside stays creamy, tangy, and rich.

I’ve tested this combination several times to make sure the filling stays balanced and the wrappers stay crisp instead of greasy. When done right, each bite delivers corned beef, sauerkraut, melted Swiss, and dressing in a perfectly sealed roll.

This recipe focuses on texture control and proper assembly. Once you understand the method, it becomes a reliable appetizer that works just as well for parties as it does for a casual weekend snack.

Who This Recipe Is For

This recipe works well for home cooks who enjoy classic comfort flavors but want something a little more playful than a traditional sandwich. If you already love Reuben sandwiches, this version feels instantly familiar.

Skill level is moderate, mostly because of the rolling and frying process. Beginners can absolutely succeed here though, especially if they follow the portioning and oil temperature guidance.

It’s also ideal for hosts who want an appetizer that feels a bit special without being complicated. Once assembled, the egg rolls cook quickly and disappear even faster.

Why This Recipe Works

The filling is designed to be creamy enough to hold together but not so wet that it leaks during frying. Cream cheese acts as the base binder, stabilizing the mixture and helping the cheese melt smoothly.

Thousand Island dressing adds sweetness and acidity while sauerkraut contributes brightness and texture. Together they balance the richness of the corned beef and Swiss cheese.

Using about three tablespoons of filling per wrapper keeps the rolls tight and manageable. This ratio prevents tearing and ensures the center heats through before the wrapper overcooks.

Finally, frying at the proper temperature keeps the wrapper crisp while preventing oil absorption. A short fry time is all that’s needed to develop a golden exterior.

Ingredients Needed for the Recipe

• Cream cheese – Creates a creamy base that binds the filling together so it stays cohesive inside the egg roll.
• Thousand Island dressing – Adds tangy sweetness and moisture while reinforcing the classic Reuben flavor profile.
• Deli corned beef – Provides the main savory component and gives the filling structure when chopped.
• Shredded Swiss cheese – Melts into the filling and adds nutty richness that complements the sauerkraut.
• Sauerkraut – Contributes acidity and contrast to the creamy filling, preventing the rolls from tasting heavy.
• Egg roll wrappers – Form the crisp outer shell that holds the filling and provides the signature crunch.
• Vegetable oil – Neutral oil used for frying that allows the wrappers to cook evenly and develop a golden surface.
• Thousand Island dressing for serving – Acts as a dipping sauce that reinforces the sandwich flavor.

Ingredient Insights and Function

Cream cheese may seem unusual in a Reuben-style filling, but it plays an important structural role. It keeps the ingredients bound together so they don’t separate inside the wrapper during frying.

Reduced fat cream cheese works, though it tends to be slightly softer once heated. Full-fat versions produce a more stable filling and richer texture.

Russian dressing can substitute for Thousand Island dressing if needed. The flavor will lean slightly sharper and less sweet, which some people actually prefer.

Deli corned beef is convenient and easy to chop finely. Leftover corned beef also works well, but it should be cut small so it distributes evenly through the mixture.

Swiss cheese melts smoothly and complements the tang of sauerkraut. Pre-shredded cheese works in a pinch, but freshly shredded cheese melts more evenly and tastes cleaner.

Sauerkraut must be squeezed very dry before mixing. Excess moisture is the fastest way to ruin egg rolls because it softens the wrapper and weakens the seal.

Egg roll wrappers should stay covered with a damp towel while you work. If they dry out even slightly, they become brittle and difficult to roll.

How to make Reuben Egg Rolls?

Step 1 – Mix the Creamy Base

In a large mixing bowl, stir the softened cream cheese and Thousand Island dressing together until smooth. The mixture should be fully blended with no visible lumps.

This step creates the binding base that will hold the filling together. If the cream cheese is too cold, it won’t mix properly and the filling will be uneven.

Step 2 – Add the Main Filling Ingredients

Stir the chopped corned beef, shredded Swiss cheese, and squeezed sauerkraut into the cream cheese mixture. Mix until everything is evenly distributed.

The filling should look thick and scoopable rather than loose. If it appears wet, the sauerkraut likely needs to be squeezed again.

Step 3 – Prepare the Wrappers

Lay out the egg roll wrappers one at a time, keeping the rest covered with a damp paper towel so they stay flexible. Position the wrapper in a diamond shape in front of you.

This orientation makes rolling easier and creates a tight seal once the edges are folded.

Step 4 – Fill the Egg Rolls

Spoon about three tablespoons of filling onto the center of the wrapper. Avoid overfilling because it makes rolling difficult and can cause tearing.

Keeping the filling compact helps the egg roll cook evenly and prevents leakage during frying.

Step 5 – Roll and Seal

Fold the bottom corner up over the filling, then fold in both sides. Roll the wrapper tightly toward the top corner.

Lightly moisten the final corner with water and press it closed to seal the roll. A tight seal prevents oil from entering the egg roll while frying.

Step 6 – Heat the Oil

Pour about 1½ to 2 inches of vegetable oil into a Dutch oven or deep skillet. Heat the oil to about 350 to 360 degrees.

A deep-frying thermometer helps maintain the correct temperature. Oil that is too cool leads to greasy egg rolls, while oil that is too hot browns the wrapper before the filling heats through.

Step 7 – Fry Until Golden

Carefully place four egg rolls into the hot oil at a time. Fry for about three minutes, turning occasionally so all sides brown evenly.

The wrappers should become crisp and golden while the filling warms and the cheese melts.

Step 8 – Drain and Serve

Transfer the cooked egg rolls to a paper towel-lined plate to drain excess oil. Let them cool briefly before serving.

Serve warm with extra Thousand Island dressing for dipping. The contrast between the crunchy wrapper and creamy filling is best right after frying.

How I Tested and Refined This Recipe

My first version used only shredded cheese and dressing without cream cheese. The flavor was good, but the filling separated during frying and felt loose inside the wrapper.

Adding cream cheese solved that problem immediately. It stabilized the filling and helped the cheese melt into a cohesive mixture.

I also experimented with the sauerkraut amount. Too much made the filling overly tangy and increased the moisture level, which softened the wrappers.

After several batches, the three-quarter cup measurement provided the best balance of brightness and texture.

Temperature testing mattered too. Frying below 340 degrees created greasy wrappers, while oil above 370 browned the exterior too quickly.

Holding the oil around 350 to 360 degrees produced consistently crisp results with evenly heated filling.

Common Mistakes and How to Avoid Them

• Overfilling the wrappers – Too much filling makes the rolls difficult to seal and increases the chance of tearing.
• Skipping the sauerkraut draining step – Excess moisture can soften the wrapper and cause the filling to leak.
• Letting wrappers dry out – Dry wrappers crack during rolling and will not seal properly.
• Oil temperature too low – This leads to greasy egg rolls that absorb oil instead of crisping.
• Cooking too many at once – Overcrowding the pan drops the oil temperature and affects crispness.
• Rolling too loosely – Loose egg rolls allow oil to enter and disrupt the filling.

Make-Ahead, Storage, and Freezing Guidance

These egg rolls are best served immediately after frying when the wrapper is at its crispiest. The texture slowly softens as they cool.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. The flavor holds well even though the wrapper loses some crunch.

Reheat leftovers in an air fryer or toaster oven rather than a microwave. Dry heat restores the crisp texture much better.

Uncooked egg rolls can be frozen before frying. Arrange them in a single layer until solid, then transfer to a freezer bag.

When ready to cook, fry them directly from frozen, adding about one extra minute to the cooking time.

Tips

• Chop the corned beef finely so it mixes evenly with the creamy filling.
• Always squeeze sauerkraut dry with paper towels before adding it.
• Work with one wrapper at a time to prevent drying.
• Keep a thermometer in the oil to maintain stable frying temperature.
• Let the egg rolls rest briefly before serving so the filling settles.
• Shred Swiss cheese from a block for better melting and flavor.