Reuben Egg Rolls


  • 1 package of egg roll wrappers
  • 1 lb of cooked corn beef, chopped
  • 1/2 lb of sauerkraut
  • 1/2 lb of Swiss cheese, grated
  • Russian dressing for dipping
  • Canola oil for deep frying
  • 2 eggs lightly beaten
  • For the Russian dressing
  • 1/2 cup mayo
  • 2 tbs ketchup
  • 2 tbs pickle relish
  • 2 tsp lemon juice
  • 1 tsp Gloucestershire sauce
  • 1/2 tsp kosher salt
  • 1/4 cup black pepper
This is a delicious twist on traditional egg rolls.
  • Remove egg roll wrappers from packaging.
  • Working with one egg roll wrapper at a time, lay on a flat surface. keep remaining egg rolls under a tea towel so they won’t dry out.
  • Brush the edges of the egg roll wrapper with some of the beaten egg
  • Place 2 tbs of the corn beef, Swiss cheese and sauerkraut in each egg roll, 2 inches from the end.
  • Roll each egg roll tightly, folding the edges over as to create and tight seal.
  • Repeat with remaining egg roll ingredients, making sure they are tightly sealed
  • Add oil to a sauce pan or deep fryer 1/3 full and heat to 350 degrees.
  • Fry egg rolls in batches for about 3 minutes or until golden brown.
  • Mix all ingredients for the Russian dressing and serve as a dipping sauce.

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