There are days when I want something nostalgic, but also a little fun, a little unexpected. That is exactly where these Reuben Egg Rolls come in. They take everything I love about the classic sandwich and tuck it into a crispy, golden wrapper.

The first time I made these, it honestly felt like I was bending the rules in the best way. Corned beef and sauerkraut inside an egg roll sounded strange on paper, yet once they hit the hot oil, I knew I was onto something good.

They are crunchy on the outside, warm and melty inside, and just tangy enough to keep you reaching for another. I like serving them when friends come over because people always do a double take before grabbing one.

And then they try it. Suddenly the plate is empty, and someone is asking if I made more.

Ingredients Needed for the Recipe

• Egg roll wrappers - These hold everything together and fry up into that signature crisp shell.
• Thinly sliced corned beef - The heart of the filling, bringing savory, salty richness.
• Shredded Swiss cheese - Melts into the meat and adds that classic Reuben flavor.
• Sauerkraut, well drained - Gives the rolls their tangy bite without making them soggy.
• Caraway seeds (optional) - A small pinch adds that traditional deli-style taste.
• Large egg, lightly beaten - Acts as the glue to seal the wrappers securely.
• Vegetable oil - Used for frying or brushing when air frying for even browning.
• Mayonnaise - Forms the creamy base of the dipping sauce.
• Chili sauce - Adds sweetness and a little zip to balance the richness.
• Prepared horseradish - Brings gentle heat and depth to the dressing.
• Apple cider vinegar - Brightens the sauce so it does not feel heavy.
• Onion powder - Gives subtle savory flavor without overpowering.
• Paprika - Adds warmth and color to the dressing.
• Worcestershire sauce - A splash deepens the overall flavor.

How to make Reuben Egg Rolls?

Step 1 - Prepare the Filling

I start by laying out all the filling ingredients so assembly feels easy and quick. The sauerkraut gets extra attention because moisture is the enemy of crisp egg rolls.

I press it dry with paper towels until it feels almost fluffy again. That one small step makes a huge difference later.

Step 2 - Set Up Your Wrapping Station

I place a wrapper on the counter like a diamond shape, with one point facing toward me. This makes rolling feel natural and keeps everything tucked in neatly.

A small bowl of beaten egg sits nearby, ready to seal each roll. Once I start assembling, things move fast.

Step 3 - Add the Layers

A little corned beef goes in the center, followed by Swiss cheese and a spoonful of sauerkraut. I keep the portions modest so the rolls stay tight and cook evenly.

If I am using caraway seeds, I sprinkle just a pinch over the top. It gives that subtle deli aroma without overpowering the filling.

Step 4 - Fold and Roll

I fold the left and right corners inward first, almost like wrapping a small present. Then I bring the bottom corner up and roll it snugly toward the top.

A light brush of egg wash seals the edge so nothing pops open during cooking. That seal is what keeps all the cheesy goodness inside.

Step 5 - Repeat and Rest

I place each finished roll seam-side down on a plate and cover them with a towel. This keeps the wrappers from drying out while I finish assembling the rest.

There is something oddly relaxing about this step, like lining up little parcels of future deliciousness.

Step 6 - Make the Russian Dressing

In a bowl, I whisk together mayonnaise, chili sauce, horseradish, vinegar, and the spices. The mixture turns creamy with a soft pink color.

I taste and adjust, sometimes adding a touch more horseradish if I want extra kick. Then it goes into the fridge to chill.

Step 7 - Fry Until Golden

I heat about half an inch of oil in a skillet until it shimmers. The egg rolls go in carefully, and they immediately start to bubble around the edges.

They cook fast, usually just a minute or two per side, turning beautifully golden and crisp.

Step 8 - Keep Warm and Serve

As they finish, I move them to a rack so they stay crunchy instead of steaming. If I am cooking in batches, they rest in a low oven.

Right before serving, I give them a final glance and maybe one more sprinkle of salt. Then they hit the table with that chilled dressing.

Make-Ahead and Storage

These are surprisingly friendly to make ahead, which is one reason I love them for gatherings. I assemble the rolls, place them on a tray, and freeze them until firm.

Once frozen, they go into a sealed container where they keep well for weeks. That means a future snack is always within reach.

When cooking from frozen, I lower the heat slightly and add a few extra minutes. The outside still crisps beautifully while the inside gets hot and melty.

If I am storing leftovers, I refrigerate them and reheat in an oven or air fryer. The microwave works in a pinch, but you lose that crunch.

Tips

• Dry the sauerkraut thoroughly so the wrappers stay crisp instead of soggy.
• Do not overfill the rolls or they may burst while cooking.
• Use egg wash instead of water for sealing. It holds much better.
• Keep assembled rolls covered with a towel to prevent drying.
• Fry seam-side down first so they stay closed.
• Work in batches so the oil temperature does not drop.
• Let them rest on a rack, not paper towels, to keep them crunchy.
• Taste the dipping sauce before chilling and adjust seasoning to your liking.
• If air frying, brush lightly with oil to help them brown evenly.
• Serve immediately for the best texture and flavor.

Serving Ideas

I like to serve these on a big platter with the dipping sauce right in the center. It makes them feel casual and shareable, which fits their personality.

They are great as an appetizer, but I have absolutely made a meal out of them with a simple salad on the side. No regrets there.

For parties, I slice a few rolls in half so people can see the layers inside. That little peek at the filling always gets attention.

You can also offer different dipping sauces if you want to mix things up. Honey mustard or even a spicy mayo works surprisingly well.

However you serve them, make sure they are hot when they hit the table. That contrast between crispy shell and melty center is what makes them special.