Name: Reuben Egg Rolls with Sauerkraut Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 12 egg roll wrappers; 2 tablespoon oil (for cooking); Thousand Island dressing (for serving); 500 grams corned beef (approximately 10 slices); ½ cup Swiss cheese (or mozzarella cheese, approximately 5 slices); ½ cup sauerkraut

If you’re craving that iconic Reuben sandwich flavor but want something handier for snacking or party sharing, this Reuben Egg Rolls with Sauerkraut Recipe is exactly what you need. Imagine corned beef, Swiss cheese, and tangy sauerkraut all wrapped up in crispy, golden egg rolls—delicious!

On a white plate with a blue center, there are several golden brown baked pastries. One pastry is split in half and placed standing upright in the middle, showing three main layers: the outer crust is a shiny, light brown baked pastry dough; inside it has a thick layer of pinkish-red meat with a fibrous texture, and a layer of shredded white cabbage-like vegetable surrounding the meat on both sides. A small metal bowl with creamy, light orange dipping sauce sits in front of the pastries. In the background, there is a white and blue checkered cloth on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Reuben Egg Rolls with Sauerkraut Recipe
Top Tip
How to Serve Reuben Egg Rolls with Sauerkraut Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Reuben Egg Rolls with Sauerkraut Recipe

Why You'll Love This Recipe

I honestly get super excited every time I make these Reuben egg rolls because they take all the best parts of a Reuben sandwich and turn them into a crunchy, fun-to-eat treat that’s perfect for sharing or a casual snack.

Classic flavors made portable: All the savory corned beef and melty Swiss cheese you love, wrapped up in crispy egg roll wrappers.
Multiple cooking options: You can air fry, pan-fry, or bake these — whatever fits your kitchen mood.
Quick and easy prep: Ready in just 20 minutes, these egg rolls come together fast and impress every time.
Perfect for parties or snacks: They’re bite-sized, mess-free, and irresistible with that tangy sauerkraut punch.

Ingredients & Why They Work

Before you start, a quick tip: grab good quality egg roll wrappers from the refrigerated section—usually near tofu or salad dressings. Using real corned beef slices and fresh sauerkraut really makes all the difference in flavor too.

Flat lay of a neat stack of thin, square egg roll wrappers, a small pile of diced pinkish corned beef pieces, a small heap of shredded pale yellow Swiss cheese, a small mound of light beige sauerkraut strands, a small white ceramic bowl filled with glossy golden cooking oil, and a small white bowl containing creamy pale pink Thousand Island dressing, all elements fresh and natural, arranged symmetrically with perfect proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Egg roll wrappers: The perfect crisp and sturdy wrap for holding all the filling without falling apart.
Oil for cooking: Needed to achieve that beautiful golden brown crispiness whether you air fry, fry, or bake.
Thousand Island dressing: The classic dipping sauce everyone expects with Reuben flavors—creamy, tangy, and slightly sweet.
Corned beef: I use thin slices diced into bite-size pieces to keep each roll meaty and flavorful.
Swiss cheese (or mozzarella): Melts perfectly inside, adding a creamy, mild contrast to the tangy sauerkraut.
Sauerkraut: Brings the punchy, fermented tang that makes these egg rolls unmistakably Reuben-inspired.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Reuben Egg Rolls with Sauerkraut Recipe is how easy it is to tailor to your tastes and dietary needs. Whether you want to add a little extra zing or swap ingredients, there’s room to make it truly yours.

Cheese Swap: I often substitute Swiss cheese with mozzarella for a milder, creamier texture. It melts beautifully and balances the tangy sauerkraut perfectly.
Spicy Kick: For a little heat, I like to add a sprinkle of crushed red pepper flakes into the filling mixture. It gives an exciting warmth without overpowering the classic flavors.
Gluten-Free Version: Using rice paper rolls instead of egg roll wrappers is a fantastic option if you need gluten-free. Just remember to reduce the cooking time to 2-3 minutes per side for that perfect crisp.
Vegetarian Swap: Try replacing corned beef with seasoned mushrooms and tempeh for a vegetarian twist that still captures the essence of the original.

Step-by-Step: How I Make Reuben Egg Rolls with Sauerkraut Recipe

A white plate with a blue center holds several golden brown baked pockets with a crispy texture. One pocket is cut open to show three main layers inside: a thin, crispy outer crust, a thick middle layer of pink cured meat, and a bottom layer of shredded pale cabbage-like vegetable. Next to the pockets is a small silver cup filled with a creamy light orange dipping sauce with small green and orange flecks. In the background, there is a white marbled surface and a white and blue checkered cloth. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Filling

Start by dicing about 500 grams (roughly 10 slices) of corned beef into small, bite-sized pieces—this ensures every egg roll has a perfect meat ratio. Next, cut ½ cup of Swiss cheese into small cubes or give it a quick shred if that's easier. Toss both together with ½ cup of sauerkraut in a medium bowl. Stir gently to combine everything evenly. The tangy sauerkraut balances the savory meat and cheese beautifully, so make sure it’s well distributed.

Step 2: Assemble the Egg Rolls

Lay one of the 12 egg roll wrappers flat on your workspace. Spoon 1 to 2 tablespoons of the filling right in the center. To seal it up, dip your finger in a little water and moisten all the wrapper’s edges—this acts like glue. Fold two opposite corners toward the center, then roll tightly from one side to the other, tucking the ends in as you go. This keeps the filling secure and prevents leaks while cooking. Repeat until all wrappers are filled and rolled. It’s like wrapping a gift—take your time for that perfect crisp!

Step 3: Cook to Perfection

You have three fantastic ways to cook these golden rolls, depending on your gear and preferences:

Air Fryer: Brush each roll with a little oil on both sides. Air fry at 400°F for about 10 minutes, turning halfway through to get an evenly crispy outside.
Stovetop Frying: Heat 2 tablespoons of oil in a deep pot over medium heat. Fry egg rolls in small batches, about 5 minutes each, turning occasionally until golden brown. Drain on paper towels to keep them crisp.
Oven Baking: Preheat your oven to 400°F. Brush oil on both sides of each egg roll. Place them on a foil-lined baking sheet or a baking rack, bake for 15 minutes, flipping halfway and brushing more oil as needed.

Step 4: Cool and Serve

Once cooked, let the egg rolls rest for 3 minutes. This cooling time is key to avoid burning your mouth on that hot, delicious filling. Serve warm with plenty of Thousand Island dressing for dipping. The creamy and tangy dip rounds out that classic Reuben flavor like nothing else. Grab one, dip it, and enjoy every crispy, melty bite!

Top Tip

Making Reuben Egg Rolls with Sauerkraut Recipe is fun and rewarding, but a few little tricks can really elevate your results and make the process smoother. Here are some tips I’ve picked up along the way that I’m excited to share with you!

Keep Wrappers Moist: To avoid cracking egg roll wrappers while rolling, keep them covered with a damp kitchen towel as you work. This keeps them pliable and easier to seal.
Don’t Overfill: I found that using just 1 to 2 tablespoons of filling per wrapper makes rolling easier and prevents spills during cooking.
Brush with Oil Evenly: Whether air frying or baking, brushing both sides of the egg rolls with oil ensures an evenly crispy, golden exterior without frying in too much grease.
Rest Before Serving: Let your egg rolls cool for 3 minutes after cooking. The filling can be piping hot and this little pause prevents any burnt tongues!

How to Serve Reuben Egg Rolls with Sauerkraut Recipe

In this image, a white bowl filled with cooked rice is on a wooden board placed over a white marbled surface. On top of the rice, there are scattered pieces of chopped pink ham and small yellow cheese cubes. A woman's hand is stirring the mixture using a spoon, while another woman's hand holds the side of the bowl. The bowl's inside is a light contrasting color, and the whole scene feels casual and kitchen-like. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Sprinkle some fresh chopped parsley or chives on top for a pop of color and a hint of freshness. A lemon wedge on the side can also add a subtle zing that brightens each bite. And don’t forget the classic Thousand Island dressing — it’s the perfect creamy, tangy dip that complements the savory egg rolls beautifully.

Side Dishes

Serve these egg rolls alongside crisp dill pickles or a simple green salad with a light vinaigrette to balance the richness. For something heartier, pair them with homemade coleslaw or baked sweet potato fries. These combos make for a well-rounded, satisfying appetizer or snack spread.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, place leftover Reuben Egg Rolls in an airtight container and store them in the refrigerator. They’ll stay fresh for up to 3 days—perfect for enjoying as a quick snack or easy lunch the next day.

Freezing

To freeze, assemble the egg rolls but don’t cook them yet. Arrange them on a foil-lined baking sheet so they’re not touching, and freeze until solid. Transfer to a freezer-safe bag or container and keep for up to 2 months. When you’re ready, cook them straight from frozen following your preferred method—just add a couple of extra minutes to the cooking time.

Reheating

Reheat leftover or frozen Reuben Egg Rolls in an air fryer or oven at 400°F for 5 to 7 minutes until warmed through and crispy again. Avoid microwaving if you want to keep the crunchy texture intact.

Frequently Asked Questions:

Can I make these egg rolls vegetarian?

Absolutely! Simply swap out the corned beef for sautéed mushrooms or seasoned jackfruit, and keep the Swiss cheese and sauerkraut for that classic Reuben flavor.

What is the best cooking method for these Reuben Egg Rolls?

Air frying at 400°F for 10 minutes gives the crispiest texture with less oil. However, stovetop frying and oven baking also work great — just follow the times carefully to get that perfect golden finish.

Where can I find egg roll wrappers?

Egg roll wrappers are usually found in the refrigerated section of grocery stores near tofu and salad dressings. For a gluten-free version, you can use rice paper wrappers instead.

Can I prepare the filling ahead of time?

Yes, you can prepare the filling up to a day in advance and keep it refrigerated. Assemble and cook the egg rolls when you're ready to serve for the freshest taste and best texture.

Final Thoughts

There’s something truly magical about combining the flavors of a classic Reuben sandwich into these satisfying, crunchy egg rolls. Whether you're whipping them up for a party, a casual snack, or a cozy night in, this Reuben Egg Rolls with Sauerkraut Recipe brings a fun twist to a beloved favorite. I hope my tips and suggestions help you enjoy making—and eating—these as much as I do. Happy cooking and even happier eating!