Crispy Reuben Egg Rolls with Thousand Island Dipping Sauce

Imagine taking everything you love about a classic Reuben sandwich—the tangy sauerkraut, savory corned beef, melty Swiss cheese, and creamy Thousand Island dressing—and wrapping it all up in a crispy, golden egg roll wrapper. That’s exactly what these Reuben Egg Rolls deliver, and trust me, they’re absolutely irresistible!

These fusion appetizers have become a wildly popular party food and game day snack across America. They’re perfect for entertaining because they combine the nostalgic flavors of a beloved deli sandwich with the fun, handheld convenience of an egg roll. Whether you’re hosting a Super Bowl party, planning a casual get-together, or just want to elevate your weeknight dinner, these Reuben Egg Rolls will disappear faster than you can make them.

The beauty of this recipe is that it takes familiar comfort food and transforms it into something exciting and unexpected. Your guests will be amazed when they bite through that crispy exterior and discover the mouthwatering Reuben filling inside. Serve them with a side of Thousand Island dressing or Russian dressing for dipping, and you’ve got yourself a winner that’ll have everyone asking for the recipe.

History / Background

The Reuben sandwich itself has a fascinating and somewhat contested history that dates back to the early 1900s. While several cities claim to be the birthplace of this iconic sandwich, the most widely accepted story credits either Reuben Kulakofsky, a Lithuanian-born grocer in Omaha, Nebraska, or Arnold Reuben, a German-Jewish deli owner in New York City.

The Omaha origin story suggests that Reuben Kulakofsky created the sandwich around 1925 during late-night poker games at the Blackstone Hotel. His creation—corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread—was so beloved by his poker buddies that it eventually made its way onto the hotel’s restaurant menu. The sandwich gained national recognition when a former employee of the Blackstone entered it into a national sandwich competition in 1956, where it won.

The New York claim centers on Arnold Reuben, who owned Reuben’s Delicatessen and supposedly created a similar sandwich in 1914 for an actress named Annette Seelos. His version became popular among Broadway stars and Manhattan’s elite.

Regardless of its true origin, the Reuben sandwich became a staple of American delicatessens and Jewish delis throughout the 20th century. It represents the beautiful fusion of German, Irish, and Jewish culinary traditions that came together in America’s melting pot.

The Reuben Egg Roll is a much more recent innovation, born from the modern trend of reimagining classic dishes in new formats. Asian-American fusion restaurants and creative home cooks started experimenting with egg roll wrappers as a vehicle for all sorts of non-traditional fillings in the early 2000s. The Reuben egg roll likely emerged from this experimental spirit, possibly in gastropubs or sports bars looking to create unique appetizers that would stand out on their menus.

Today, Reuben Egg Rolls have become a Pinterest and food blog sensation, representing the best of American comfort food innovation. They honor the traditional flavors of the classic sandwich while offering a fun, shareable format that’s perfect for modern entertaining.

Why You’ll Love This Recipe

These Reuben Egg Rolls are about to become your new favorite party appetizer, and here’s why: they deliver all those rich, tangy, savory flavors you crave from a traditional Reuben sandwich, but in a format that’s so much more fun to eat and share. The contrast between the crispy, golden wrapper and the warm, melty cheese filling is absolutely divine.

Here’s what makes this recipe a must-try:

• Incredibly addictive – The combination of textures and flavors creates the perfect bite that keeps you reaching for more
• Easy to make – Despite looking fancy, these require only basic cooking skills and simple assembly
• Perfect for parties – They’re handheld, mess-free, and can be made ahead of time
• Crowd-pleasing flavor – Even picky eaters love these because the Reuben sandwich is universally beloved
• Budget-friendly – Uses affordable ingredients you can find at any grocery store
• Versatile serving options – Great as an appetizer, snack, or even a fun dinner with a side salad
• Freezer-friendly – Make a big batch and freeze for impromptu entertaining
• Better than restaurant quality – Fresher, crispier, and more flavorful than anything you’d order out
• Customizable – Easy to adjust the filling to your taste preferences

Ingredient Notes

Let’s talk about what goes into these amazing Reuben Egg Rolls and why each component matters:

Egg Roll Wrappers – These are the foundation of your dish. Look for them in the refrigerated section near the tofu and Asian ingredients. They’re typically square and slightly thicker than wonton wrappers, which helps them hold up to the hearty filling and creates that signature crispy exterior when fried or baked.

Corned Beef – This is the star of the show! Use quality deli-sliced corned beef for best results. You can buy it pre-sliced from the deli counter or grab a package of pre-sliced corned beef. For a budget-friendly option, leftover corned beef from St. Patrick’s Day works beautifully—just chop it finely. Substitution: Pastrami makes an excellent alternative and gives you more of a smoky flavor profile.

Swiss Cheese – The nutty, mild flavor of Swiss cheese is traditional in Reubens and melts beautifully. Use freshly shredded cheese rather than pre-shredded for better melting. Substitution: Provolone or Gruyere work well if you can’t find Swiss.

Sauerkraut – This fermented cabbage brings essential tanginess and authentic Reuben flavor. Be sure to drain it very well and squeeze out excess moisture—this is crucial to prevent soggy egg rolls. Buy it in jars or cans in the condiment or refrigerated section. Tip: If you find sauerkraut too tangy, you can rinse it before using.

Thousand Island Dressing – This creamy, slightly sweet dressing is what makes a Reuben taste like a Reuben. You’ll use some inside the filling and serve extra for dipping. Store-bought works perfectly fine. Substitution: Russian dressing is very similar and equally authentic.

Oil for Frying – Vegetable oil, canola oil, or peanut oil all work well for frying. You need an oil with a high smoke point that can handle the heat required for crispy egg rolls.

Equipment Needed

Having the right tools makes this recipe so much easier. Here’s what you’ll need:

• Large cutting board – For assembling your egg rolls
• Sharp knife – To chop the corned beef if needed
• Colander or strainer – Essential for draining the sauerkraut thoroughly
• Paper towels – For squeezing excess moisture from sauerkraut and draining fried egg rolls
• Medium mixing bowl – To combine your filling ingredients
• Small bowl – For the egg wash or water to seal the wrappers
• Pastry brush – For applying the sealing liquid to wrapper edges
• Large heavy-bottomed skillet or Dutch oven – For frying (if frying)
• Candy/deep-fry thermometer – To monitor oil temperature for perfect results
• Slotted spoon or spider strainer – For safely removing egg rolls from hot oil
• Wire cooling rack – To keep fried egg rolls crispy by allowing air circulation
• Baking sheet – If you’re baking instead of frying
• Cooking spray or oil mister – For the baking method

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Tips & Variations

Spicy Reuben Egg Rolls:
Add ½ teaspoon of red pepper flakes to the filling or mix some sriracha into your Thousand Island dressing for a spicy kick. You can also add sliced jalapeños to the filling.

Rachel Egg Rolls:
Swap the corned beef for turkey and the sauerkraut for coleslaw to make “Rachel” egg rolls—another classic deli sandwich variation.

Reuben Pizza Rolls:
Use wonton wrappers instead of egg roll wrappers for smaller, bite-sized appetizers. Reduce filling to about 1 tablespoon per wrapper.

Vegetarian Version:
Replace the corned beef with sautéed mushrooms (well-drained), tempeh “bacon,” or extra cheese for a meat-free option that still delivers big flavor.

Lighter Option:
Always choose the baking method and use reduced-fat Swiss cheese and light Thousand Island dressing to cut calories and fat significantly.

Extra Cheesy:
Add cream cheese to the filling mixture (about ¼ cup) for an even creamier, more decadent interior.

Pastrami Egg Rolls:
Substitute pastrami for the corned beef for a smokier, spicier flavor profile that’s equally delicious.

Pro Chef Tips

Master the Fold: The tighter you roll your egg rolls, the less likely they are to burst open during cooking. Take your time with the folding process and really compress the filling as you roll.

Double-Fry Technique: For restaurant-quality crispiness, fry the egg rolls once at 325°F for 3 minutes, let them rest for 5 minutes, then fry again at 375°F for 1-2 minutes. This creates an incredibly crispy exterior while ensuring the filling is perfectly heated.

Cornstarch Slurry: Professional chefs often use a cornstarch and water mixture (1 tablespoon cornstarch to 2 tablespoons water) instead of egg wash for sealing. It creates a stronger seal and becomes clear when cooked.

Control the Cheese: While it’s tempting to add extra cheese, too much will make your egg rolls leak during cooking. Stick to the recommended amount and make sure it’s evenly distributed.

Rest Before Cutting: If you’re serving these at a party where people might cut them in half, let them rest for 5 minutes after cooking. This allows the filling to set slightly, making them easier to cut without everything spilling out.

Batch Consistency: When frying multiple batches, monitor your oil temperature closely. It will drop when you add cold egg rolls, so adjust your heat accordingly to maintain that 350°F sweet spot.

Finishing Touch: A light sprinkle of flaky sea salt immediately after frying enhances all the flavors and adds a professional touch.

Common Mistakes to Avoid

Soggy Sauerkraut: This is the number one mistake! If you don’t squeeze out enough moisture from your sauerkraut, your egg rolls will be soggy and potentially burst during cooking. Really wring it out like you mean it.

Overfilling the Wrappers: It’s tempting to pack in as much filling as possible, but this makes the egg rolls difficult to seal and more likely to explode during cooking. Stick to about ⅓ cup of filling per wrapper.

Incorrect Oil Temperature: Frying at too low a temperature results in greasy, oil-soaked egg rolls. Too high, and you’ll burn the outside while the inside stays cold. Invest in a thermometer—it’s worth it.

Not Sealing Properly: Make sure your egg wash or sealing mixture reaches all the way to the edges of the wrapper, and press firmly to seal. Any gaps will allow the filling to leak out during cooking.

Crowding the Pan: When frying, give your egg rolls space. Overcrowding lowers the oil temperature dramatically and causes them to stick together. Fry in small batches for best results.

Skipping the Rest Period: Biting into an egg roll straight out of the fryer is a recipe for a burned mouth. The filling retains heat incredibly well. Let them cool for at least 2-3 minutes before serving.

Using Pre-Shredded Cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Shred your own Swiss cheese from a block for the best, gooiest results.

Storage & Meal Prep

Refrigerator Storage:
Cooked Reuben egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking. Keep in mind that they won’t be quite as crispy after storage, but they’re still delicious.

Reheating Methods:
The best way to reheat these is in the oven or air fryer to restore crispiness. Preheat your oven to 375°F and bake for 10-12 minutes until heated through and crispy again. In an air fryer, reheat at 350°F for 5-7 minutes. You can microwave them in a pinch (1-2 minutes), but they’ll lose their crispiness—the texture just won’t be the same.

Leftover Filling:
If you have extra filling, it makes an amazing grilled cheese sandwich filling or can be used as a topping for baked potatoes. Store it separately in an airtight container for up to 4 days.

Dipping Sauce:
Store extra Thousand Island dressing in the refrigerator for up to 2 weeks in a covered container. If you made homemade dressing, use it within 1 week for best flavor and food safety.

Make-Ahead & Freezer Notes

Advance Preparation:
These egg rolls are fantastic for make-ahead entertaining! You can assemble them completely up to 4 hours before cooking. Arrange them in a single layer on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate. When you’re ready to cook, proceed with frying or baking as directed—you may need to add 1-2 extra minutes to the cooking time since they’ll be cold.

Freezing Uncooked Egg Rolls:
This is the absolute best way to meal prep! Assemble the egg rolls completely, then freeze them on a baking sheet until solid (about 2 hours). Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They’ll keep for up to 3 months. To cook from frozen: Don’t thaw! Fry at 325°F for 6-8 minutes or bake at 400°F for 25-30 minutes, increasing time as needed until golden brown and heated through.

Freezing Cooked Egg Rolls:
You can freeze cooked egg rolls, but they won’t be quite as crispy when reheated. Cool them completely, then freeze in an airtight container for up to 2 months. Reheat from frozen in a 375°F oven for 15-18 minutes or in an air fryer for 8-10 minutes at 350°F.

Best Reheating Method from Frozen:
The oven or air fryer produces the best results. The key is lower heat for longer time to ensure the filling heats through without burning the wrapper.

Serving Suggestions

Reuben Egg Rolls are incredibly versatile and can be served in so many delicious ways! Here are some perfect pairings:

Classic Dipping Sauces:
Beyond Thousand Island dressing, try serving these with Russian dressing, spicy mustard, honey mustard, or even ranch dressing. A horseradish cream sauce also makes an excellent companion.

Side Dishes:
Serve alongside a crisp dill pickle spear (just like a deli sandwich!), potato salad, coleslaw, or German potato salad for a complete meal. Sweet potato fries or regular French fries also make great partners.

Salad Pairings:
Balance the richness of the egg rolls with a fresh green salad, Caesar salad, or a tangy vinegar-based coleslaw. The brightness cuts through the richness beautifully.

Soup Combinations:
These pair wonderfully with tomato soup, potato soup, or a cup of French onion soup for a cozy, comforting meal.

Beverage Pairings:
For adults, these go great with beer (try a pilsner, lager, or IPA), hard cider, or a crisp white wine like Riesling. For non-alcoholic options, serve with iced tea, lemonade, or a cream soda.

Party Platter Ideas:
Create an appetizer spread by serving Reuben Egg Rolls alongside jalapeño poppers, buffalo wings, mozzarella sticks, and vegetable crudités for variety.

Game Day Spread:
These are perfect Super Bowl food! Serve them as part of a larger spread with nachos, sliders, and other finger foods.

FAQs Section

Can I bake these instead of frying them?
Absolutely! Baking is a great healthier alternative. Preheat your oven to 425°F, place the egg rolls on a baking sheet, spray generously with cooking spray on all sides, and bake for 18-22 minutes, flipping halfway through. They won’t be quite as crispy as fried, but they’re still delicious and much lighter.

Why did my egg rolls burst open while cooking?
This usually happens for one of three reasons: overfilling, not sealing properly, or excess moisture in the sauerkraut. Make sure you squeeze the sauerkraut very dry, don’t overfill the wrappers, and seal the edges thoroughly with egg wash. Also, ensure your oil isn’t too hot, as that can cause rapid expansion and splitting.

Can I use a different type of cheese?
Yes! While Swiss is traditional, you can use provolone, Gruyere, or even a sharp white cheddar. Avoid soft cheeses like mozzarella as they can make the filling too wet and runny.

What’s the difference between Russian dressing and Thousand Island?
They’re very similar! Russian dressing typically has more horseradish and is spicier, while Thousand Island is sweeter and often contains sweet pickle relish. Either works beautifully with Reuben egg rolls.

How do I know when the oil is hot enough?
Use a thermometer—it’s the most accurate method. The oil should be 350°F. If you don’t have a thermometer, drop a small piece of wrapper into the oil. If it sizzles immediately and floats to the surface, the oil is ready. If it sinks or doesn’t sizzle much, it’s too cool.

Can I make these in an air fryer?
Yes! Air fryers work wonderfully for egg rolls. Preheat to 375°F, lightly spray the egg rolls with oil, and cook for 10-12 minutes, flipping halfway through and spraying the other side. They’ll be crispy and delicious with less oil.

Can I use fresh cabbage instead of sauerkraut?
Technically yes, but you’ll lose the signature tangy flavor that makes a Reuben a Reuben. If you’re not a fan of sauerkraut, you might try coleslaw (making a Rachel variation) or finely shredded cabbage that’s been quick-pickled with vinegar.

Conclusion

These Crispy Reuben Egg Rolls are pure magic—they take everything you love about a classic deli sandwich and transform it into the ultimate party appetizer. The crispy, golden wrapper gives way to a gloriously melty, tangy, savory filling that delivers all those nostalgic Reuben flavors in every single bite. Whether you’re serving them at your next game day gathering, bringing them to a potluck, or just treating your family to something special for dinner, these egg rolls are guaranteed to be a massive hit.

The best part? They’re surprisingly easy to make, especially once you get the hang of rolling them. And with the make-ahead and freezer-friendly options, you can have these ready to go whenever the craving strikes or unexpected guests drop by. Trust me, once you make these Reuben egg rolls, they’ll become a regular request in your household.

So grab some egg roll wrappers, your favorite corned beef, and get rolling! Don’t forget to serve them with plenty of Thousand Island dressing for dipping—it’s non-negotiable. Your taste buds will thank you.

I’d love to hear how yours turn out! Drop a comment below with your results, any fun variations you tried, or questions you might have. And if you loved this recipe as much as I think you will, please share it on Pinterest so other home cooks can discover this deliciousness too. Happy cooking, friends! 🥟