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Crispy Reuben Egg Rolls Recipe Easy Homemade Appetizer with Tangy Russian Dressing

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A fun twist on the classic Reuben sandwich, these crispy egg rolls combine corned beef, Swiss cheese, and sauerkraut wrapped in a crunchy shell, served with a tangy homemade Russian dressing.

Ingredients

Scale
  • 8 ounces corned beef, finely chopped or shredded
  • 1 cup Swiss cheese, shredded
  • 1 cup sauerkraut, drained and patted dry
  • 12 egg roll wrappers
  • 2 tablespoons melted butter or oil
  • For the Russian Dressing:
  • ½ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Vegetable oil for frying (about 4 cups)

Instructions

  1. Prepare the filling by combining chopped corned beef, drained sauerkraut, and shredded Swiss cheese in a medium bowl. Mix gently until evenly distributed.
  2. Make the Russian dressing by whisking together mayonnaise, ketchup, horseradish, Worcestershire sauce, smoked paprika, salt, and pepper in a small bowl. Cover and refrigerate until ready to serve.
  3. Lay out one egg roll wrapper on a clean surface with one corner pointing toward you. Brush the edges lightly with melted butter to help seal.
  4. Place about 2 tablespoons of the filling near the corner closest to you. Fold that corner over the filling, then fold in the two side corners snugly. Roll tightly toward the far corner, brushing the last edge with butter to seal. Repeat with remaining wrappers and filling.
  5. Pour about 3-4 inches of vegetable oil into a deep skillet or fryer and heat to 350°F (175°C).
  6. Carefully place 3-4 egg rolls into hot oil without crowding. Fry, turning occasionally, until golden brown and crispy on all sides, about 6-8 minutes. Remove with tongs or slotted spoon and drain on paper towels. Repeat with remaining egg rolls.
  7. Serve the crispy Reuben egg rolls warm with the tangy Russian dressing for dipping.

Notes

Do not overfill the wrappers to prevent bursting during frying. Ensure sauerkraut is well-drained to avoid soggy egg rolls. Maintain oil temperature around 350°F (175°C) and fry in small batches to keep oil hot and egg rolls crispy. Egg rolls can be assembled ahead and refrigerated for up to 4 hours before frying. For a gluten-free version, use rice paper sheets instead of egg roll wrappers. For a vegetarian version, substitute corned beef with sautéed mushrooms and caramelized onions.

Nutrition

Keywords: Reuben, egg rolls, appetizer, corned beef, Swiss cheese, sauerkraut, Russian dressing, crispy, homemade

Find it online: https://chrisfeasts.com/crispy-reuben-egg-rolls-recipe-easy-homemade-appetizer-with-tangy-russian-dressing/