To celebrate St. Patrick’s Day, I am sharing classic Irish flavors with a modern twist: Reuben Egg Rolls! Filled with corned beef, saurkraut, and swiss cheese, these delightful little packets and their tasty dipping sauce will make you forget all about that elusive pot of gold…. #ReubenSandwich #StPatricksDay #appetizers #cornedbeef
St. Patty’s Reuben Egg Rolls with Dipping Sauce – A Tasty Twist on a Corned Beef Classic
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I have always been a fan of a good Reuben sandwich. Heck, what am I saying?? I love a good corned beef brisket, too, and to have a good Reuben sandwich, you’ve GOT to begin with savory, tender, corned beef brisket. All that said, I knew I’d love these St. Patty’s Reuben Eggs Rolls!
How to Make Reuben Egg Rolls Step-by-Step – It’s Easy!
- Gather and lay out all your ingredients to prepare for assembly – cooked and chopped corned beef/sauerkraut/swiss cheese mixture, a small bowl of water, and egg roll wrappers. Place everything out on a large sheet of foil or parchment paper.
- Lay an egg roll wrapper out onto your work surface with a point toward you. Moisten the edges of the egg roll wrapper using a bit of water on your finger. Place about 1/4 cup of the prepared corned beef mixture into the center of the egg roll wrapper. Fold the front point of the egg roll wrapper over the filling, then fold in the sides and roll the egg roll towards the back point, sealing off the edges as you go.
- Bake, fry, or air fry the prepared egg rolls as directed. Meanwhile, prepare the dipping sauce. Serve the warm egg rolls with the dipping sauce.
Easy Recipe Tips for Making Reuben Eggs Rolls with Dipping Sauce:
- I’m not really a straight-up sauerkraut fan, so I’m just not sure about making this recipe. Really? I felt the same way until I began to rinse and season and cook the canned sauerkraut I was using. Instead of using it as-is, straight from the can, give it a good rinse and then drain it well in a colander. This will get rid of any super strong and reminiscent vinegar flavors. (Or you could just always use my favorite-in-the-world sauerkraut: Hoganville Family Farms Sauerkraut. This stuff is so delish you can eat it straight from the jar……ice cold!) Next, you want to cook the sauerkraut a bit to really dry it out; this is also where you’ll season it – I like to add a bit of sugar and red pepper flakes. Cook it in a skillet over medium heat until no liquid remains. Now it won’t be a soggy mess when you use it for grilled sandwiches or in recipes like this one for appetizers.
- Can I substitute deli corned beef in this recipe? Absolutely. If you get a hankerin’ for corned beef and it’s not around St. Patty’s Day, deli corned beef may be your only option. Just chop it up and away you go! It works perfectly in this recipe.
- Can I make these egg rolls in an air fryer? Yes! I just recently did that and it worked just great. I used the air fryer setting at 400 degrees F. on my Cuisinart Air Fryer for about 15 minutes, turning the egg rolls half way through – we loved how crispy and hot they got so quickly.
Printable Reuben Egg Rolls with Dipping Sauce Recipe
Reuben Egg Rolls with Dipping Sauce
To celebrate St. Patrick's Day, I am sharing classic Irish flavors but with a modern twist: Reuben Egg Rolls! Filled with corned beef, sauerkraut, and Swiss cheese, these delightful little packets and their tasty dipping sauce will make you forget all about that elusive pot of gold.....
- 18-20 egg roll wrappers
- 1 ½ - 2 lbs. cooked corned beef, shredded and chopped
- 14.5 oz. can sauerkraut, rinsed and drained well
- 1 Tbs. sugar
- 1 tsp. caraway seed
- ½ tsp. red pepper flakes
- 2 cups shredded Swiss cheese
- canola or vegetable oil for frying, or non-stick spray for baking
- 1/2 cup Hellman's mayonnaise
- 1/2 cup plain Greek yogurt
- 2-3 tsp. prepared horseradish, or to taste
- 1/2 tsp. granulated onion
- 3-4 Tbs. chili sauce
- 1-2 tsp. spicy brown mustard
Place sauerkraut in a small saucepan with sugar, caraway seed, and red pepper flakes, cooking until all moisture is removed from sauerkraut; reserve and let cool.
In a mixing bowl, combine corned beef with cooled sauerkraut and cheese. Set up a work station with the bowl of corned beef/sauerkraut mixture, egg roll wrappers, a small bowl of water, and a baking sheet or platter.
Place a single egg roll wrapper onto your work surface (one point toward you) and moisten the edges with a bit of water. Place approx. 4 Tbs. (1/4 cup) of prepared filling onto the center of the egg roll wrapper, using your fingers to slightly compact the filling together.
Lift a corner of the egg roll wrapper and fold it up over the filling, then fold in each of the two points on either side of the filling towards the center over the filling. Roll the egg roll away from you towards the final point, until the egg roll is a tightly wrapped package.
Press the final edge tightly to ensure the filling stays inside, then place onto the platter while you make the remainder of the egg rolls.
To Bake: Preheat the oven to 375 degrees F. Place the prepared egg rolls onto a greased baking sheet, at least 1-2 inches apart, then spray the egg rolls well with nonstick spray. Bake, uncovered, on the center rack of oven for approx. 15-20 minutes, or until the egg rolls are golden brown, crispy, and hot throughout.
To Fry: In a large skillet over medium high heat, add a bit of vegetable oil. When the oil is hot, add the prepared egg rolls, a few at a time, frying for 3-4 minutes per side, or until golden brown, crispy, and hot throughout.
Serve the warm egg rolls with dipping sauce on the side.
Combine all ingredients for the sauce in a small bowl and whisk together until smooth; refrigerate until ready to use.
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