Reuben Egg Roll Wraps with Dipping Sauce
Bring a deli classic to your table with these irresistibly crispy Reuben Egg Roll Wraps with Dipping Sauce! Combining the bold flavors of tender corned beef, tangy sauerkraut, and melty Swiss cheese, all wrapped in a golden, crunchy egg roll shell, this recipe transforms the beloved Reuben sandwich into a handheld appetizer sensation. Each roll is finished with a drizzle of Thousand Island dressing for a creamy burst of flavor and paired with extra dressing for dipping, making it the ultimate party snack or game-day treat. Perfectly golden in just minutes, these savory bites are easy to prepare and pack a satisfying crunch in every bite—ideal for those who crave unique twists on classic comfort foods.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces egg roll wrappers
- 1.5 cups corned beef, thinly sliced and chopped
- 1 cup Swiss cheese, shredded
- 1 cup sauerkraut, drained and squeezed dry
- 1.25 cups Thousand Island dressing (for dipping and assembly)
- 0.25 cup water
- 3 cups vegetable oil (for frying)
- 0.5 teaspoon kosher salt (optional, for seasoning after frying)
Instructions
In a mixing bowl, combine the chopped corned beef, shredded Swiss cheese, and sauerkraut. Mix well to evenly distribute the filling ingredients.
Lay one egg roll wrapper on a clean, flat surface, with one corner pointing towards you (like a diamond shape). Place about 2 tablespoons of the filling mixture slightly below the center of the wrapper.
Drizzle about 1 teaspoon of Thousand Island dressing over the filling.
Fold the bottom corner of the wrapper up and over the filling. Fold in the left and right corners tightly, then roll the wrapper upwards, creating a neat roll. Dab a little water along the top corner of the wrapper to seal it completely. Repeat with the remaining wrappers and filling.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot over medium heat until it reaches 350°F (175°C).
Carefully add the egg rolls to the hot oil, a few at a time, ensuring you don’t overcrowd the pot. Fry for about 3-4 minutes, turning occasionally, until the egg rolls are golden brown and crispy.
Remove the egg rolls with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Lightly sprinkle with kosher salt, if desired.
Serve warm with the remaining Thousand Island dressing as a dipping sauce.
Nutrition Facts
Calories |
9357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 926.6 g | 1188% | |
| Saturated Fat | 164.4 g | 822% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 10246 mg | 445% | |
| Total Carbohydrate | 198.1 g | 72% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 34.0 g | ||
| Protein | 125.7 g | 251% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1202 mg | 92% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1102 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
