Craving a unique and tasty appetizer? Try Reuben egg rolls! The savory combination of corned beef, Swiss cheese, and sauerkraut. Reuben egg rolls are a great twist on the classic reuben. The same bold taste of the classic reuben but easier to eat! The Irish egg rolls give you a chance to offer your guests reubens but it will not take over the party. You have room for other appetizers or main dishes. Thousand island dressing makes a perfect dipping sauce for the egg rolls. You can make them ahead of time and that makes this a great appetizer for a large crowd! And, of course, this is a perfect Saint Patrick’s Day recipe.

How to roll the reuben egg rolls:

Reuben egg rolls Cleveland Cooking

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

This is the easy part! Just 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

How do you roll an egg roll? 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!

Baking 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!

Reuben Egg Rolls

Course: Appetizer, dinner

Cuisine: American, irish

Keyword: corned beef, eggrolls, reuben, swiss cheese

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: eggrolls

Calories: 225kcal

Author: clevelandcooking

Craving a unique and tasty appetizer? Try Reuben egg rolls! The savory combination of corned beef, Swiss cheese, and sauerkraut.

Print Recipe

Equipment

1 food processor

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

Instructions

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.

Notes

Try to use the video as a guide to rolling the egg rolls. Once you have it down you can make all kinds of egg rolls.

These are baked egg rolls. If you are going to deep fry the egg rolls, please be careful.

You can use either corned beef brisket or corned beef lunchmeat.

Nutrition