These crispy baked Reuben egg rolls bring together tangy sauerkraut and melted swiss cheese for a fresh take on a classic meal. They are a light, crunchy alternative to the heavy grilled version. They're a fantastic alternative to the classic sandwich and pair wonderfully with a side of thousand island dressing, or every day cheese sauce.
Why You'll Love These Reuben Egg Rolls
- Less mess. Baking on a lined sheet gives you a shatteringly crisp shell without grease splatters or hot oil cleanup.
- Smart leftover makeover. Shredded corned beef from St. Patrick's Day or deli slices turns into a brand new meal in minutes.
- Make ahead ease. You can roll the wrappers a day ahead or freeze a double batch to bake straight from the freezer.
- Balanced rich flavor. Tangy sauerkraut cuts through the rich beef and melted Swiss cheese to keep every bite savory rather than heavy.
- Flexible cooking options. The recipe includes tested instructions for both standard sheet pan baking and rapid air frying.
Ingredients for the Irish Egg Rolls
- Cooked corned beef. Leftover braised brisket provides rich flavor and tender texture, while thick cut deli corned beef works just as well for a quick weeknight prep.
- Swiss cheese. Shredded Swiss melts evenly across the filling, acting as the binder that holds the meat and kraut together while providing mild, nutty richness.
- Sauerkraut. Adds acidity and bright crunch that cuts the rich beef. It must be drained thoroughly and squeezed in a clean kitchen towel to prevent moisture from making the wrappers soggy.
- Egg roll wrappers. Standard wheat flour wrappers crisp up golden brown in the oven and provide a sturdy shell that encases the filling without tearing.
- Egg yolk. Beaten with a teaspoon of water, the yolk acts as a kitchen glue that seals the wrapper corners tight during baking so melted cheese cannot leak out.
How to Roll the Reuben Egg Rolls
Making the Egg Rolls
- Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
- Lightly brush or spray the parchment paper with a thin layer of oil.
- Place the drained sauerkraut into a clean kitchen towel and squeeze firmly over the sink until no excess brine drips out.
- Add the corned beef, Swiss cheese, and squeezed sauerkraut to a food processor bowl.
- Pulse 4 to 6 times until the meat and cheese are finely chopped and evenly combined, stopping before the mixture turns into a paste.
- Whisk the egg yolk and 1 teaspoon of water in a small ramekin until smooth.
- Lay one egg roll wrapper on a clean work surface positioned like a diamond, with one corner pointing directly toward you.
- Spoon 3 level tablespoons of filling across the lower third of the wrapper, shaping it into a neat horizontal log roughly 4 inches long.
- Lift the bottom corner facing you, fold it snugly over the filling, and tuck the point lightly underneath.
- Fold the left and right corners inward toward the center, forming a neat envelope shape with parallel straight sides.
- Roll the wrapper firmly away from you, stopping when roughly 1 inch of the top corner remains exposed.
- Brush a small amount of beaten egg yolk across the exposed top corner and complete the roll, pressing gently along the seam to create a tight seal.
- Place the assembled roll seam side down on the prepared baking sheet, leaving at least 1 inch of space between each roll.
- Repeat the rolling process with the remaining 9 wrappers and filling.
- Brush or mist a light, even layer of oil over the tops and sides of all 10 egg rolls.
- Bake at 375 degrees F for 6 to 7 minutes until the wrappers begin to firm up and turn pale gold.
- Turn each egg roll over using tongs and bake for another 4 to 5 minutes until crisp and golden brown on all sides.
- Transfer the baking sheet to a wire rack, let the rolls rest for 3 to 5 minutes so the melted cheese sets slightly, and serve warm with thousand island or Russian dressing.
Baking the Reuben Egg Rolls
To get that satisfying crunch without a deep fryer, you can use either your oven or an air fryer. Both methods work well for these family-friendly snacks.
Oven Method
Baking in the oven is a great way to cook a full batch of ten egg rolls at once.
- Preheat the oven Set your oven to 375°F.
- Prepare the pan Line a baking sheet with parchment paper and apply a thin coating of cooking oil.
- Arrange the rolls Place the finished egg rolls on the pan with the seam side down.
- Oil the tops Brush or spray a light coat of oil over the top of each roll to help them brown.
- Initial bake Bake for 5 to 7 minutes until the wrappers start to turn golden.
- Flip and finish Turn each egg roll over and bake for an additional 3 to 5 minutes.
- Cool Let them rest briefly before serving with thousand island dressing.
Air Fryer Method
The air fryer is a fast option that produces an exceptionally crispy result.
- Preheat the unit Set your air fryer to 375°F.
- Arrange in a single layer Place the egg rolls in the air fryer basket, ensuring they do not touch each other.
- Cook time Air fry for a total of 8 to 12 minutes.
- Flip halfway Carefully turn the egg rolls over halfway through to ensure even browning.
- Check for doneness Remove them once the wrappers are golden brown and crispy on all sides.
Tips for Delicious Reuben Egg Rolls
- Squeeze the kraut dry. Excess brine is the primary cause of soggy egg rolls. Pressing the sauerkraut in a clean kitchen towel until completely dry keeps the pastry crisp.
- Pulse rather than puree. Keep the texture coarse so you can distinguish pieces of corned beef and kraut. Over processing turns the filling into a dense paste.
- Keep wrappers covered. Work with one wrapper at a time and keep the remaining stack covered under a damp paper towel so the dough does not dry out and crack during folding.
- Roll firmly without stretching. Trapped air pockets expand in the hot oven and can split the seams, while rolling too loose allows melted cheese to run. Keep the folds snug.
- Bake on the middle oven rack. Placing the pan in the center of the oven allows heated air to circulate evenly above and below the baking sheet for uniform color.
Troubleshooting Your Eggrolls
- Wrappers turn out soggy on the bottom. The sauerkraut carried too much moisture, or the pan lacked airflow. Ensure the kraut is thoroughly wrung out in a towel, and turn each roll over halfway through the baking cycle.
- Egg rolls burst open along the seams. The wrappers were either rolled too loosely, leaving trapped air pockets that expanded, or the top seal lacked enough egg wash. Press the seams firmly and brush egg yolk edge to edge.
- Cheese leaks onto the baking sheet. The side folds were too narrow or the rolls were overfilled. Keep the filling to 3 level tablespoons and fold the side corners inward so they overlap the center before rolling up.
- Wrappers look pale or chalky after baking. The exterior lacked sufficient oil. Oven baking requires a light, complete coat of oil to conduct heat and fry the starch in the wrapper dough.
- Egg roll skins crack during rolling. The wrappers dried out while sitting on the counter. Keep unused wrappers stacked beneath a damp cloth or inside their plastic sleeve until the moment you fill them.
Reuben ravioli is another great corned beef recipe. They also make a great accompaniment to my autumn broccoli slaw.
Please visit my appetizer page for more ideas!
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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.
Thousand island is sweeter and made with pickle relish, mayonnaise, and ketchup, while Russian dressing is spicier and tangier, often incorporating horseradish and chili sauce. Both pair naturally with the savory beef and Swiss filling.
Place leftover egg rolls on a baking sheet and heat in a 350 degree F oven or air fryer for 6 to 8 minutes until the shell is crunchy and the internal cheese reaches 165 degrees F. Avoid the microwave, which steams the wrappers and makes them rubbery.
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.
These crispy baked reuben egg rolls give you all the savory satisfaction of a legendary deli sandwich in an easy, crowd friendly format. By baking instead of frying, you cut the kitchen mess while keeping every bite light and crunchy. Keep a batch in the freezer for quick appetizers, game day snacks, or weeknight meals whenever a corned beef craving hits.
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Recipe
Crispy Baked Reuben Egg Rolls
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
Equipment
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
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