Reuben Egg Rolls
The ultimate comfort food, Reuben Egg Rolls are a crispy, creamy delight perfect for any gathering. Filled with savory corned beef, tangy dressing, and melted Swiss cheese, these rolls are an easy weeknight dinner that's sure to impress your family and friends.
Equipment
- Deep-Frying Thermometer
Ingredients
- 4 ounces cream cheese softened
- 3 tablespoons Thousand Island dressing
- 1/2 pound deli corned beef chopped
- 1 ½ cups shredded Swiss cheese
- ¾ cup sauerkraut squeezed to remove excess liquid
- 12 egg roll wrappers
- Vegetable oil for frying
- Thousand Island for serving
Instructions
- In a large bowl, stir together cream cheese and Thousand Island dressing until smooth. Stir in corned beef, Swiss cheese, and sauerkraut.
- Place a damp paper towel over egg roll wrappers so they don't dry out. Working one at a time, lay one out so that it forms a diamond in front of you. Spoon about 3 tablespoons of filling on it.
- Fold up bottom and sides and roll it up, sealing the seam by rubbing some water along it and pressing it.
- Heat about 1 ½ to 2 inches of oil in a Dutch oven or deep skillet. Heat to 360 degrees.
- Fry 4 egg rolls at a time until golden on both sides, about 3 minutes for each batch. Place on a paper towel-lined plate.
- Serve with Thousand Island dressing for dipping.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the uncooked egg rolls for up to 2 months. Just make sure to separate them with parchment paper.
- Pairing: These egg rolls can be served with a variety of dips, including ranch or spicy mayo.
- Serving Tip: Best served hot and fresh for the utmost crunch!
- Cooking Tip: Make sure the oil is hot enough to ensure that the egg rolls fry up crispy.