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These egg rolls take everything I love about a Reuben sandwich and wrap it in a shatteringly crisp shell. Corned beef, sauerkraut, and Swiss cheese get tucked into egg roll wrappers with a swipe of Thousand Island dressing, then fried until golden. They are the appetizer I reach for on game day and the first thing to disappear at a St. Patrick's Day party.
The trick is keeping the filling dry. Wet sauerkraut will steam the wrapper from the inside and leave you with a soggy bite. Squeeze it well, pat the corned beef dry, and you get that satisfying crunch with every dip into a creamy sauce.
What fills the wrapper
Quality corned beef matters here. I use thick-cut deli slices or leftover brisket that I chop coarse so the meat stays chunky inside the roll. For the sauerkraut, choose a refrigerated brand with real crunch and drain it aggressively. Pre-shredded Swiss melts fast, but a block you shred yourself gives better stretch.
- Corned beef. The backbone of the flavor. Chop it coarse so you get real bites of meat instead of a paste.
- Sauerkraut. Brings the signature tang that cuts through the richness. Drain and squeeze it almost dry so the wrapper stays crisp.
- Swiss cheese. Melts into gooey ribbons that bind the filling together. Shred from a block for the best melt.
- Thousand Island dressing. A thin layer adds creaminess and that classic Reuben sweetness without making the roll wet.
- Egg roll wrappers. Sturdy wheat-based skins that fry up shatteringly crisp and hold a generous amount of filling.
- Vegetable oil. For frying. Use a neutral oil with a high smoke point so the rolls brown evenly without tasting oily.
Roll and fry them right
- Dry the sauerkraut. Place it in a clean kitchen towel and wring out every drop of liquid you can. This single step prevents soggy rolls.
- Mix the filling. Chop the corned beef into small pieces and toss it with the drained sauerkraut, shredded Swiss, and a spoonful of Thousand Island dressing. The mixture should feel moist but never wet.
- Fill the wrappers. Lay one wrapper with a corner pointing toward you. Spoon about three tablespoons of filling into the center and shape it into a tight log.
- Roll tight. Fold the bottom corner up and over the filling, tuck it in snugly, then fold the sides toward the center like an envelope. Roll away from you and seal the final corner with a dab of water.
- Fry until golden. Heat two inches of oil in a heavy pot to 350°F. Fry the rolls in batches for three to four minutes, turning them so they color evenly. Drain on a wire rack.
- Serve hot. Let them cool for two minutes so the cheese sets slightly, then serve with extra Thousand Island or a sharp mustard sauce.
Why dryness wins
Moisture is the enemy of a crispy egg roll. Even a tablespoon of extra liquid trapped inside the wrapper will turn the shell leathery within minutes. I drain sauerkraut in a sieve first, then press it hard in a towel. If I am using leftover corned beef that was braised in liquid, I pat it dry with paper towels before chopping. That small effort is the difference between a crackling crust and a chewy one.
Bake or air fry instead
If you want to skip the oil, brush the assembled rolls lightly with vegetable oil and bake them at 425°F on a wire rack set over a sheet pan for eighteen to twenty minutes, turning once, until they are deeply golden. In an air fryer, cook them at 375°F for ten to twelve minutes, flipping halfway through. They will not get quite as shatteringly crisp as the fried version, but they still crackle nicely and save you a pot of oil. For another no-fry option, our air fryer egg rolls walk through the timing in more detail. Bon Appetit also has a reliable corned beef egg roll recipe with a sharp mustard sauce if you want to compare techniques.
Smart fillings and swaps
Pastrami works in place of corned beef if you want a peppery kick. For a leaner roll, try thinly sliced turkey pastrami with reduced-fat Swiss. You can also add a pinch of caraway seeds to the filling if you miss the rye bread flavor of the original sandwich. If you love the Reuben flavor profile, our Reuben soup uses the same ingredients in a cozy bowl format.
For a fun party spread, set these out alongside Philly cheesesteak egg rolls and mini jalapeño popper egg rolls. The three together cover every craving on the table.
Keeping and reheating leftovers
Store cooled egg rolls in an airtight container in the refrigerator for up to three days. Reheat them in a 400°F oven or air fryer for six to eight minutes so the shell crisps back up. The microwave works in a pinch but softens the wrapper. For guidance on safely handling leftover cooked meats, see the FDA safe food handling guidelines. I do not recommend freezing them once fried. The thawing process makes the filling weep and ruins the texture.
FAQs
- Can I bake these instead of deep frying?
Yes. Brush the assembled rolls with oil and bake at 425°F on a wire rack for 18 to 20 minutes, turning once. An air fryer at 375°F for 10 to 12 minutes also works well.
- What cheese can I use instead of Swiss?
Gruyère or provolone melt well and keep the same savory profile. Avoid soft cheeses that release too much moisture during cooking.
- Can I make these ahead of time?
You can assemble them up to four hours ahead and refrigerate them covered. Fry just before serving for the crispiest result.
- How do I keep the egg rolls from bursting open?
Do not overfill the wrappers, and roll them tightly so there are no air pockets. Seal the final corner with water and press firmly.
- What is the best dipping sauce?
Thousand Island dressing is the classic choice. A sharp mustard sauce or creamy horseradish also pairs beautifully with the corned beef.
- Can I use leftover corned beef?
Absolutely. Leftover brisket is ideal. Just chop it coarse and pat it dry with paper towels before mixing it with the other filling ingredients.
- How do I store and reheat leftovers?
Keep them airtight in the refrigerator for up to three days. Reheat in a 400°F oven or air fryer for 6 to 8 minutes to restore the crunch.
