Looking for a unique way to use leftover corned beef? This recipe for baked Reuben egg rolls is your answer! In just 45 minutes, you can transform simple ingredients into a delicious, crowd-pleasing appetizer that’s easy to make and even easier to enjoy. They're a fantastic, less-messy alternative to the classic sandwich and pair wonderfully with a side of thousand island dressing.
Why You'll Love These Baked Egg Rolls
- Crispy Without the Mess: By baking them at a high heat, you get that satisfying crunch without the hassle (or smell) of a deep fryer.
- The Perfect Leftover Makeover: This is the absolute best way to use up leftover corned beef from St. Patrick's Day or a deli platter.
- Make-Ahead Friendly: You can roll them a day in advance or freeze them for months. They bake up straight from the fridge or freezer.
What You Will Need:
- 1 pound of sliced corn beef
- ½ pound of shredded Swiss cheese
- 1 cup of well drained sauerkraut
- 1 egg yolk
- 10 egg roll wrappers
- 2 tablespoons of olive oil, canola oil, or avocado oil
How to Roll the Reuben Egg Rolls:
The Reuben Egg Roll Ingredients
There are just a handful of ingredients that make up the egg rolls. Corned beef, swiss cheese, sauerkraut, and egg roll wrappers. The corned beef can be either a brisket or corned beef lunchmeat. There are some really great lunch meat brands that offer corned beef. Swiss cheese and sauerkraut are available at almost every grocery store. The sauerkraut needs to be well drained. Lastly, the egg roll wrappers. I have only used egg roll wrappers that are roughly 6 x 6 inches. They have worked great for me.
Preparing the Reuben Ingredients
Preparing the Reuben filling for the egg rolls is very easy. Add the corned beef, shredded swiss cheese, and well drained sauerkraut to the food processor and blend until the ingredients are combined. Just look at the video for what it should look like. If you do not have a food processor, just cut the ingredients to a fine dice.
Rolling the Egg Rolls (Step-by-Step)
- Position the Wrapper: Place one wrapper on a flat surface in a diamond shape (with a point facing you).
- Add the Filling: Place about 3 tablespoons of the corned beef mixture in the center, shaping it into a small log.
- Fold the Bottom: Fold the bottom corner up and over the filling, tucking it in slightly.
- Fold the Sides: Fold the left and right corners in towards the center, creating an envelope shape.
- Roll and Seal: Roll the wrapper up tightly away from you. Just before you reach the top corner, brush it with a little egg wash to seal the roll shut.
Baking the Egg Rolls
To bake the egg rolls, place the finished egg rolls seam side down (the spot where you added egg to seal the egg roll). Brush or spray a very thin coat on top of the egg rolls.Bake for 5-7 or until the egg rolls start to brown. Turn them over and bake for another 3-5 minutes.
Reuben ravioli is another great corned beef recipe! Try my 1,000 island dressing too!
Please visit my appetizer page for more ideas!
FAQ's:
Yes, you can prepare the filling and roll the egg rolls a day in advance. Store the unbaked egg rolls on a parchment-lined baking sheet in the refrigerator, covered with plastic wrap, until you are ready to bake them. You can also freeze them for up to two months.
For the crispiest result, it's best to reheat leftover reuben egg rolls in the oven or an air fryer. Place them on a baking sheet and heat at 350°F (175°C) for about 5-10 minutes, or until they are heated through and the wrapper is crispy again.
While Swiss cheese is a key component of a classic reuben and provides a unique flavor, you could substitute it with another good melting cheese like Gruyère or provolone. Keep in mind that this will change the traditional flavor profile.
You can use either corned beef brisket or corned beef lunchmeat for this recipe. The choice depends on your preference and what you have available. Corned beef brisket may offer a more robust flavor, while lunch meat provides a convenient and quick option.
To cook these in an air fryer, preheat the air fryer to 375°F (190°C). Place the egg rolls in a single layer in the air fryer basket, ensuring they are not touching. Cook for 8-12 minutes, flipping them halfway through, until they are golden brown and crispy.
Recipe
Baked Reuben Egg Rolls (Crispy & Easy Appetizer)
Ingredients
- 1 pound of sliced corned beef
- ½ pound of shredded swiss cheese
- 1 cup of well drained sauerkraut
- 1 egg yolk
- 10 egg roll wrappers roughly 6 inches x 6 inches
- Olive oil canola oil, or avocado oil
Method
- Place corned beef, swiss cheese, and sauerkraut in a food processor and blend until a rough consistency. Look at the video to check the consistency. If you do not have a food processor, a fine dice will do.
- Place egg yolk in a small bowl and beat with a spoon or fork until smooth.
- Preheat the oven to 375 degrees F
- Spray or brush a thin coating of cooking oil of your choice onto a parchment lined baking sheet.
- It is best at this point to look at the video to see how to make the egg rolls. Place the egg roll wrapper in a diamond shape with one point towards you. Place roughly three tablespoons of the corned beef mixture about three inches away from you towards the center. The mixture needs to be in the shape of the egg roll.
- Place the tip of the wrapper closest to you over the mixture. Fold the left tip in and the right tip in and roll away from you to the furthest tip.Brush the tip of the egg roll furthest away from you with a bit of egg yolk and finish rolling the egg roll. It takes a bit of practice but you will get the hang of it!
- Place the finished egg rolls seam side down (the spot where you added egg). Brush or spray a very thin coat on top of the egg rolls.
- Bake for 5-7 or until the egg rolls start to brown. Turn them over and bake for another 3-5 minutes.
- Cool and serve with thousand island dressing.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Key Takeaways
- Transform leftover corned beef into delicious reuben egg rolls in just 45 minutes.
- You need sliced corned beef, Swiss cheese, sauerkraut, egg yolk, and egg roll wrappers to make them.
- Roll the egg rolls by placing the mixture on a wrapper, folding in the sides, and sealing with egg yolk.
- Bake the egg rolls seam side down, brushing the tops lightly, until golden brown.
- You can make them ahead of time and reheat in the oven or air fryer for crispiness.
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