If you’re looking for a fun, crowd-pleasing snack that disappears fast, these crispy Reuben egg rolls are exactly what you need. Inspired by the classic deli sandwich, this recipe wraps savory corned beef, tangy sauerkraut, melty Swiss cheese, and warm spices into a golden, crunchy shell. They’re perfect for parties, game days, or anytime you want a creative appetizer that feels familiar but exciting.
Why You’ll Love These Crispy Reuben Egg Rolls
- Big flavor, fun twist: All the bold, comforting flavors of a Reuben sandwich in a handheld snack
- Perfect for parties: Easy to grab, dip, and enjoy — no utensils needed
- Great for leftovers: An ideal way to use up leftover corned beef
- Make-ahead friendly: Assemble ahead of time and fry just before serving
- Totally crave-worthy: Crunchy outside, cheesy and savory inside
Ingredients You’ll Need
Here’s everything required to make this easy party appetizer:
- 8 oz corned beef, finely chopped
- 1 cup sauerkraut, well drained and patted dry
- Swiss cheese, shredded or finely chopped
- 12 egg roll wrappers
- 1 teaspoon spicy brown or whole grain mustard
- 1/2 teaspoon caraway seeds
- 1 tablespoon all-purpose flour
- 2 tablespoons water
- High-heat oil, for frying
- Fresh parsley, finely chopped (optional garnish)
- Thousand Island or Russian-style dressing, for dipping
How to Make Crispy Reuben Egg Rolls (Step-by-Step)
Step 1: Prepare the Filling
Chop the corned beef into small pieces so it distributes evenly. Make sure the sauerkraut is very dry — excess moisture can cause soggy egg rolls. In a bowl, mix corned beef, sauerkraut, Swiss cheese, mustard, and caraway seeds until well combined.
Step 2: Make the Sealing Paste
In a small bowl, stir together the flour and water to create a smooth paste. This works like edible glue to seal the wrappers tightly.
Step 3: Assemble the Egg Rolls
Lay an egg roll wrapper on a flat surface in a diamond shape. Spoon filling near the center, fold the bottom corner over the filling, tuck in the sides, and roll tightly. Brush the edge with flour paste to seal.
Step 4: Fry Until Golden
Heat oil in a deep pan to about 350°F (175°C). Fry egg rolls in batches, turning occasionally, until golden brown and crispy on all sides. This usually takes 3–4 minutes per batch.
Step 5: Drain and Serve
Remove egg rolls and drain on paper towels. Garnish with chopped parsley if desired and serve hot with Thousand Island dressing for dipping.
Tips & Variations
- Lighter option: Brush egg rolls with oil and bake at 400°F (200°C) until crisp, flipping once
- No sauerkraut? Substitute finely shredded green cabbage sautéed lightly until tender
- Cheese swap: Provolone or mozzarella works well for a milder flavor
- Extra crunch: Double-wrap using two egg roll wrappers
- Kid-friendly: Reduce mustard and caraway seeds for a softer flavor profile
Serving Ideas & Storage
Serve these crispy Reuben egg rolls on a platter with a bowl of dipping sauce in the center. They pair well with coleslaw, green salad, or other finger foods.
Storage:
- Refrigerate leftovers in an airtight container for up to 3 days
- Reheat in an oven or air fryer to restore crispiness
- Avoid microwaving, as it softens the wrapper
Crispy Reuben Egg Rolls – Easy Party Appetizer
- Total Time: 30 minutes
- Yield: 12 egg rolls (about 6 servings) 1x
Description
Crispy Reuben Egg Rolls pack all the classic Reuben flavors—savory corned beef, tangy sauerkraut, and melty Swiss—inside a golden, crunchy wrapper. Serve them with Thousand Island (or Russian) dressing for an easy party snack that’s perfect for using up leftover corned beef.
Ingredients
12 egg roll wrappers
8 oz corned beef, finely chopped
1 cup sauerkraut, very well drained and patted dry
6 oz Swiss cheese, shredded (about 1½ cups)
1 tbsp spicy brown or whole grain mustard
1/2 tsp caraway seeds
1 tbsp all-purpose flour
2 tbsp water
4 cups high-heat oil (for frying)
1 tbsp fresh parsley, chopped (optional garnish)
1/3 cup Thousand Island or Russian dressing (for dipping)
Coleslaw or green salad (optional, for serving)
Instructions
1. Drain the sauerkraut well, then squeeze and pat it dry so the egg rolls stay crispy.
2. In a bowl, mix corned beef, sauerkraut, Swiss cheese, mustard, and caraway seeds.
3. Stir flour and water together to make a thick paste for sealing the wrappers.
4. Place one wrapper in a diamond shape. Add 2–3 tbsp filling near the bottom third.
5. Fold the bottom corner over the filling, fold in the sides, then roll up tightly. Seal the edge with flour paste.
6. Heat oil to about 350°F / 175°C. Fry egg rolls in batches 3–4 minutes, turning until golden and crisp.
7. Drain on paper towels, garnish with parsley if you like, and serve warm with dressing for dipping.
Notes
Dry the sauerkraut really well—extra moisture can cause splattering and soggy wrappers.
Don’t overfill: rolling tightly helps prevent leaks while frying.
Bake/Air Fry option: brush with oil and bake at 400°F / 200°C (12–16 min) or air fry at 390°F / 200°C (8–10 min), flipping halfway.
Make-ahead: assemble, cover, and refrigerate up to 24 hours before frying.
Freezing: freeze assembled (uncooked) egg rolls on a tray, then store in a bag; fry from frozen, adding 1–2 minutes.
Nutrition values are estimates and will vary by wrapper brand, oil absorption, and exact cheese amount.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 egg rolls
- Calories: 260
- Sugar: 3g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 35mg
Nutrition Facts (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 260 |
| Protein | 11g |
| Carbohydrates | 22g |
| Fat | 15g |
| Fiber | 2g |
| Sodium | 520mg |
Final Thoughts
These crispy Reuben egg rolls are proof that classic flavors never go out of style — they just get better with a little creativity. Whether you’re hosting a party or just craving a fun snack, this recipe delivers crunch, comfort, and bold flavor in every bite.