Reuben Egg Rolls with Dipping Sauce
To celebrate St. Patrick’s Day, I am sharing classic Irish flavors with a modern twist: St. Paddy’s Reuben Egg Rolls with Dipping Sauce. Filled with corned beef, sauerkraut, and swiss cheese, these delightful little packets and their tasty dipping sauce will make you flip.
Reuben Egg Rolls with Dipping Sauce Recipe
I have always been a fan of a good Reuben sandwich. I love a good corned beef brisket and to have a really good Reuben sandwich, you’ve GOT to begin with savory, tender, corned beef brisket.
Since we all enjoy corned beef in this house, I felt sure my fam would really enjoy these St. Paddy’s Reuben Eggs Rolls, too. It’s a great way to use up any corned beef you may have left over, too.
Recipe Tips
Be sure the sauerkraut is cooked down very well with the seasonings and no liquid remains in the pan. There’s nothing worse than soggy sauerkraut that ruins a good sandwich or egg roll because there’s too much moisture.
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**PHOTO OF SAUERKRAUT SKILLET HERE**
You’ll know when the sauerkraut is ready when you can divide in half with your cooking utensil and see that the bottom of the skillet is nicely dry; no sauerkraut liquid remains at all.
The horseradish for this recipe is prepared horseradish that you will find in the meat department at your local grocer, not what’s sold as cream-style horseradish that’s in the condiment aisle.
Egg rolls can be frozen and cooked later. Freeze the egg rolls on a baking sheet. Once they are frozen solid, remove to a freezer bag. Bake from frozen at 375 degrees F. for 25-30 minutes or until golden brown and hot throughout. Or, air fry from frozen at 385 degrees F. for 15-20 minutes.
Ingedients Needed to Make Reuben Egg Rolls
- Egg roll wrappers: These are about 6×6-inches in size and locate in the produce department of your local grocer. You will find them near the won ton wrappers and other Asian ingredients.
- Cooked and shredded corned beef: Substitute deli corned beef or deli pastrami if leftover corned beef brisket isn’t available.
- Sauerkraut: I like Hoganville Family Farms sauerkraut, but use your favorite brand.
- To season the sauerkraut: Sugar, caraway seeds, red pepper flakes
- Shredded Swiss Cheese: Swiss cheese is typically part of a good traditional reuben sandwich – stick with it!
- Oil: For frying the egg rolls; use nonstick spray if air frying or baking
- For the Dipping Sauce: Mayonnaise, Prepared horseradish, onion powder, chili sauce, spicy brown mustard.
Gather and lay out all your ingredients to prepare for assembly, along with a small bowl of water. I like to use a large sheet of parchment on my work surface.
Lay an egg roll wrapper out onto your work surface with one point toward you. Moisten the edges of the egg roll wrapper all the way around using a bit of water on your fingertip.
Place about 1/4 cup of the prepared corned beef mixture into the center of the egg roll wrapper, pressing it out a bit.
Fold the front point of the egg roll wrapper away from you over the filling, then fold in the each side. Roll the egg roll towards the back point, sealing off the edges by pressing everything together.
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.
The Best Sauerkraut
For the best sauerkraut, rinse, season and cook your canned sauerkraut. Instead of using it as-is, straight from the can, give it a good rinse and then drain it well in a colander.
Rinsing the sauerkraut will get rid of any super strong and reminiscent vinegar flavors. OR, you can 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 your sauerkraut 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 leftover corned beef brisket isn’t available, deli corned beef may be your only option. Just chop it up and away you go! It works just fine.
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 385 degrees F. on my Cuisinart Air Fryer for about 8-10 minutes, turning the egg rolls half way through the cooking time – we loved how crispy and hot they got so quickly.
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- Alma June’s Crescent Roll Chicken Bundles
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- 4 Easy Ways to Make Pulled Pork
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Reuben Egg Rolls with Dipping Sauce
Ingredients
Egg Rolls
- 12-15 egg roll wrappers, these are about 6x6-inches in size
- 1 ½ - 2 lbs. cooked corned beef, shredded and chopped
- 2 cups sauerkraut, drained well
- 1 Tbs. sugar
- 1 tsp. caraway seeds
- ½ tsp. red pepper flakes
- 2 cups shredded Swiss cheese
- canola or vegetable oil for frying, or non-stick spray for air frying or baking
Dipping Sauce
- 1 cup mayonnaise, may substitute half sour cream or plain Greek yogurt, if desired
- 2-3 tsp. prepared horseradish, or to taste
- 1/2 tsp. onion powder
- 3-4 Tbs. chili sauce, may substitute ketchup
- 1-2 tsp. spicy brown mustard
Instructions
Egg Rolls
- Place the drained sauerkraut into a skillet over medium heat, along with the sugar, caraway seed, and red pepper flakes; cook, stirring often, until all the moisture is removed from the sauerkraut and it is golden brown in color; reserve and let cool.2 cups sauerkraut, drained well, 1 Tbs. sugar, 1 tsp. caraway seeds, ½ tsp. red pepper flakes
- In a mixing bowl, add the chopped or shredded corned beef with the shredded Swiss cheese; add the cooled sauerkraut and gently combine well.1 ½ - 2 lbs. cooked corned beef, shredded and chopped, 2 cups shredded Swiss 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. I like to use a large sheet of parchment for my work surface for easy cleanup.
- Place a single egg roll wrapper onto your work surface, one point toward you. Moisten all 4 of the edges with a bit of water on your fingertip.12-15 egg roll wrappers, these are about 6x6-inches in size
- Place about 1/4 cup of the prepared filling onto the center of the egg roll wrapper, using your fingers to slightly compact the filling together in an elongated shape.
- Lift the front point of the egg roll wrapper and fold it away from you over the filling, then fold in each of the two points on either side of the filling. Roll the egg roll away from you towards the top and final point, until the egg roll is a tightly wrapped little "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 inch 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.
- To Air Fry: Place the egg rolls onto the greased air fryer rack, leaving some space around each one. Air Fryer at 385 degrees F. for 8-10 minutes, turning half way through the cooking time, or until golden brown and crispy.
- Serve the warm egg rolls with dipping sauce on the side.
Dipping Sauce
- Combine all ingredients for the sauce in a small bowl and whisk together until smooth; refrigerate until ready to use.1 cup mayonnaise, may substitute half sour cream or plain Greek yogurt, if desired, 2-3 tsp. prepared horseradish, or to taste, 1/2 tsp. onion powder, 3-4 Tbs. chili sauce, may substitute ketchup, 1-2 tsp. spicy brown mustard
Nutrition
