These Reuben Egg Rolls have everything you love about that classic deli sandwich all wrapped up in a crispy egg roll wrapper for an incredibly easy appetizer that everyone will devour!
Ok, I might have an obsession with turning sandwiches into other things. But I didn’t hear anyone complaining when I made those Philly Cheesesteak Egg Rolls, so I figured these Reuben Egg Rolls couldn’t hurt.
OH. MY. GOSH.
I may be biased (Reuben’s are my favorite), but these egg rolls are probably my favorite so far!
I used corned beef inside of the egg roll, but a nice peppery pastrami would also work in there too. I also stuffed some swiss cheese and sauerkraut inside the egg roll, as those are all necessary components to a reuben. I didn’t put any dressing inside the egg rolls, because I felt that being able to dip them would be best. And it was.
Make sure you get a real good seal on the wrappers so that the cheese doesn’t ooze out in the fryer.
When it comes to the egg roll wrappers you’re going to want to make sure it’s for “egg rolls.” Make sure each wrapper comes with a thin coating of flour on it, which will help them in the fryer to become crisp. If they don’t have flour on them, chances are you have a spring roll wrapper, which is NOT an egg roll wrapper.
When you bite into the egg rolls you’re greeted with a mouthful of flavor. The gooey cheese mixed with the vinegary sauerkraut, and the corned beef brings it all together.
When it’s dipped into some thousand island dressing… it’s magical.
If only I could figure out how to make rye bread egg roll wrappers… hmm…
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