Reuben Egg Rolls

This recipe for Reuben Egg Rolls just screams FUN! And why shouldn't food be fun? It is a great way to use leftovers or make them intentionally for a party.

Now you can either use pastrami or corned beef in this recipe, either do the job. And as I said, it's a great way to use up some leftovers from St. Patrick's Day, but they are also great for a party or Super Bowl Snack.

Ingredients

I used some of the homemade pastrami that I make from store-bought corned beef. It is packed with flavor and great to use here. You can also buy pastrami or corned beef from the deli counter to use in this recipe too.

From there you need some egg roll wrappers, swiss cheese, and a little sauerkraut. I do also make my own Russian Dressing. It just takes everything to the next level.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Method

First, mix together the pastrami and some sauerkraut to form a cohesive mixture. Then lay out the egg roll wrappers, cheese, pastrami mixture, and a bowl of water and get ready to roll.

Place half a piece of cheese and a couple of tablespoons of the pastrami mixture onto the egg roll wrapper. Dip your finger in the water and wet all the edges of the egg roll wrapper. Then fold up the bottom corner and the sides, much like folding a burrito. Roll it up, as tight as you can without tearing the wrapper using water to seal the edges.

Continue until you have used all of the pastrami mixture. It should make you about 12 egg rolls if you aren't too heavy-handed with the filling. Fry them up in a deep fryer or in a pan with some oil on the stove until golden and crispy, 3-4 minutes. You could also brush them with just a tiny bit of oil and cook them in an air-fryer for about 5 minutes too.

Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!

Continue to Content

📖 Recipe

Yield: about 12 egg rolls

Reuben Egg Rolls

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

These Reuben Egg Rolls just scream FUN! And why shouldn't food be fun? A great way to use leftovers or make them intentionally for a party.

Print

Ingredients

• Oil for Frying
• ½ pound Pastrami, diced
• ½-3/4 cup Sauerkraut, drained and squeezed till dry
• 6 slices Swiss Cheese, halved
• 12 Egg Roll Wrappers
• Russian Dressing, for serving

Instructions

1. Pour 2-3 inches of oil into a deep cast-iron pan or use a deep fryer. Heat the oil to 350 degrees.
2. In a large bowl, combine the pastrami and sauerkraut to form an even mixture.
3. To make the egg rolls, lay out a wrapper with a point facing you and place ½ of a slice of cheese in the center. 
4. Spoon 2-3 tablespoons of your prepared filling onto each egg roll wrapper and fold and roll brushing water around the edges to seal the wrappers as you go. 
5. Fry 3-4 egg rolls at a time, turning occasionally until browned all over, approximately 3-5 minutes.
6. Drain on paper towels, then serve with Russian dressing for dipping.

Notes

Notes & Tips

To give the full effect of a Reuben, serve the egg rolls with Russian Dressing. It compliments all the flavors perfectly, you won't know you aren't eating a Reuben sandwich.

Be sure to really squeeze out the sauerkraut to remove as much liquid as possible. This helps with frying and ensures your egg rolls won't burst when cooking. Too much liquid and your oil will pop a lot and you run the chance they can unroll.

Be sure to not overfill the wrappers. The final rolled egg roll will probably be smaller than you think it will be. But that is right. A finished egg roll will be about 1 ½ inches by 3 ½ inches or so.

Substitutions

You can deep fry the egg rolls in a deep fryer or in a cast iron skillet with oil on the stove. Alternatively, they also do great in an air-fryer, 350˚F for about 5 minutes.

I usually have some of my homemade pastrami around, so I used that for this recipe. You could also use corned beef. Corned beef and pastrami can be found at the deli counter year-round.

Sometimes I use my cooked cabbage from corned beef and cabbage in place of the sauerkraut if I am using St. Patrick's Day leftovers.

Swiss cheese is classic to Reuben Sandwich, but you could also use an extra sharp provolone in its place if you like.

I haven't tested it, but I imagine if you'd like to make these a little more slender, you could use spring roll wrappers that can be fried. They would be great in place of the egg roll wrappers.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Presto 05411 GranPappy Electric Deep Fryer
• 
  Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch
• 
  Rösle Stainless Steel 12-inch Lock and Release Tongs
• 
  OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set
• 
  Shun Classic 7" Hollow Ground Santoku Knife w/Custom Engraving
• 
  John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 199Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 571mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 11g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram