Crispy Reuben Egg Rolls Recipe with Easy Creamy Thousand Island Dip

Let me tell you, the scent of sizzling corned beef and bubbling melted Swiss cheese wrapped inside golden, crispy egg rolls is enough to make anyone’s mouth water. The first time I made these Crispy Reuben Egg Rolls with Creamy Thousand Island Dip, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It all started years ago when I wanted to recreate the classic deli sandwich in a fun and shareable way for a casual family gathering. Honestly, I wish I’d discovered this recipe when I was knee-high to a grasshopper because it brings such pure, nostalgic comfort with a dangerously easy twist.

My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). The way the crunchy exterior shatters to reveal that tangy, melty Reuben filling is just magic. You know what’s great? These egg rolls are perfect for potlucks, a sweet treat for your kids’ lunchboxes, or to brighten up your Pinterest cookie board with something savory and unexpected. I’ve tested this recipe more times than I can count—in the name of research, of course—and it’s become a staple for family gatherings and gifting. Honestly, this recipe feels like a warm hug wrapped in a crispy shell, and you’re going to want to bookmark this one.

Why You’ll Love This Crispy Reuben Egg Rolls Recipe

After many trials (and a few tasty mistakes), this Crispy Reuben Egg Rolls recipe has earned a permanent spot in my recipe box—and here’s why you’ll love it too:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen or deli nearby.
• Perfect for Entertaining: Great finger food for parties, game days, or casual get-togethers.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—because who can resist a Reuben sandwich in egg roll form?
• Unbelievably Delicious: The crispy, golden exterior paired with that classic Reuben tang and creamy Thousand Island dip is next-level comfort food.

What makes this recipe stand out? Well, it’s not just another egg roll. The secret lies in blending the sauerkraut perfectly with corned beef and Swiss cheese, then wrapping it in thin, delicate egg roll wrappers for that unbeatable crunch. Plus, the creamy Thousand Island dip is whipped up in minutes and ties everything together with that signature zesty sweetness. Honestly, this recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite and say, “Yep, this is it.” Whether you’re impressing guests or just treating yourself, this is comfort food done right.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry or deli staples, so you can get cooking fast!

• Corned beef, finely chopped or shredded (look for deli-sliced or leftover cooked corned beef)
• Swiss cheese, shredded or thinly sliced (I recommend Emmi or Boar’s Head for best melt and flavor)
• Sauerkraut, well-drained and finely chopped (small-curd is best for easier wrapping and texture)
• Egg roll wrappers, store-bought (found in the refrigerated section; go for fresh if you can)
• Butter, melted (adds richness to the wrapper seal and browning)
• Vegetable oil, for frying (neutral-flavored oils like canola or sunflower work great)
• For the Creamy Thousand Island Dip:
• Mayonnaise, full-fat or light (Hellmann’s or Duke’s are solid picks)
• Ketchup, adds sweetness and color
• Dill pickle relish, finely chopped (for tang and texture)
• Worcestershire sauce, just a dash to deepen flavor
• Garlic powder, a pinch
• Onion powder, a pinch
• Fresh lemon juice, for brightness (optional but recommended)

If you want to swap things up, use almond flour-based wrappers for a gluten-free option, or swap the mayo in the dip for Greek yogurt to lighten it up. In summer, fresh chopped pickles and a squeeze of lemon brighten the dip even further. I’ve tried making these with turkey corned beef for a leaner bite—works like a charm!

Equipment Needed

• Large skillet or deep fryer: For frying the egg rolls. A heavy-bottomed skillet works well if you don’t have a dedicated fryer.
• Mixing bowls: For combining the filling and preparing the dip.
• Sharp knife and cutting board: To finely chop the corned beef and sauerkraut.
• Measuring spoons and cups: For precise ingredient amounts.
• Slotted spoon or tongs: To safely lift the egg rolls from hot oil.
• Paper towels or wire rack: To drain excess oil after frying.

If you’re on a budget, a cast-iron skillet is a fantastic multipurpose tool that delivers great heat distribution for frying. For sealing the egg rolls, a small pastry brush or even your fingertips work just fine to apply the melted butter. I’ve used both, and honestly, fingertips are just as good and less to clean up.

Preparation Method

1. Prepare the filling (10 minutes): Finely chop about 2 cups (200g) of cooked corned beef. Drain and squeeze excess moisture from 1 cup (150g) of sauerkraut, then chop it finely. Shred 1 cup (100g) Swiss cheese. In a bowl, gently mix the corned beef, sauerkraut, and Swiss cheese until well combined but not mushy.
2. Prepare the Thousand Island dip (5 minutes): In a small bowl, whisk together ½ cup (120ml) mayonnaise, 2 tablespoons ketchup, 1 tablespoon dill pickle relish, 1 teaspoon Worcestershire sauce, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and a squeeze of fresh lemon juice if desired. Chill while you prep the egg rolls.
3. Assemble the egg rolls (15 minutes): Lay one egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Place about 2 tablespoons of filling near the corner closest to you. Fold that corner over the filling, then fold in the two side corners snugly. Roll tightly toward the far corner, brushing the last corner with melted butter to seal. Repeat with remaining wrappers and filling.
4. Heat the oil (5 minutes): Pour about 2 inches (5 cm) of vegetable oil into a deep skillet or fryer. Heat to 350°F (175°C). Use a thermometer if you have one; it helps keep the oil at the right temp for perfect crispiness.
5. Fry the egg rolls (8-10 minutes): Carefully lower 3-4 egg rolls into the hot oil—don’t overcrowd the pan! Fry, turning occasionally, until golden brown and crispy on all sides. This usually takes 3-4 minutes per batch. Use tongs or a slotted spoon to transfer them to paper towels or a wire rack to drain.

Pro tip: Keep the egg rolls warm in a low oven (200°F / 95°C) if frying in batches. If the oil smokes or browns too quickly, lower the heat slightly. You want a steady sizzle, not a deep fry disaster!

Cooking Tips & Techniques

Here’s what I’ve learned through trial, error, and a few burnt egg rolls (hey, we all have those days):

• Drain your sauerkraut well. Excess moisture will make the egg rolls soggy and tricky to seal. Press it firmly in a sieve or cheesecloth before mixing.
• Don’t overfill the wrappers. About 2 tablespoons of filling is just right. Overstuffing makes rolling tough and can cause leaks during frying.
• Seal with care. Brushing the edge of the wrapper with melted butter or egg wash helps keep the roll tightly closed.
• Temperature matters. If your oil is too cool, egg rolls soak up oil and get greasy. Too hot, and the wrappers burn before heating through. A candy or deep-fry thermometer is a great investment here.
• Multitask by prepping the dip while the filling chills. Saves time and keeps your kitchen workflow smooth.
• Use tongs to turn gently. Aggressive flipping can tear the wrappers.

Let’s face it, sometimes things get messy, but that’s part of the fun—and the learning. I once forgot to drain the sauerkraut and ended up with a soggy mess. Lesson learned!

Variations & Adaptations

This Crispy Reuben Egg Rolls recipe is super flexible, so you can switch it up depending on your mood or dietary needs:

• Vegetarian version: Replace corned beef with sautéed mushrooms or smoked tempeh. Add a bit more Swiss cheese to keep that melty goodness.
• Baked alternative: Brush egg rolls with oil and bake at 400°F (205°C) for 15-20 minutes, flipping halfway. Less oil but still crispy!
• Spicy twist: Add a dash of hot sauce or chopped jalapeños to the filling or dip for a zesty kick.
• Gluten-free option: Use gluten-free egg roll wrappers if available, or try making your own with rice paper sheets (though the texture will differ).
• Personal favorite: I once added caramelized onions to the filling and it took the flavor to a whole new level—sweet, tangy, and oh-so-good.

Serving & Storage Suggestions

Serve these egg rolls hot and crispy with a generous side of the creamy Thousand Island dip for dunking. They’re perfect as an appetizer or snack, paired with a cold beer or a crisp lager if you’re inclined.

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. To reheat, pop them in a 375°F (190°C) oven for 8-10 minutes to bring back that crunch without drying out. Avoid microwaving; it makes them soggy fast.

These egg rolls also freeze well—freeze uncooked rolls on a baking sheet, then transfer to a freezer bag. Fry or bake straight from frozen, just add a few minutes to cooking time. The flavors actually develop more after a day or two, so sometimes I make them ahead for gatherings.

Nutritional Information & Benefits

Estimated per serving (2 egg rolls with dip): approximately 350 calories, 18g fat, 25g carbohydrates, and 15g protein. This makes for a satisfying, protein-packed snack or appetizer.

Corned beef provides iron and B vitamins, Swiss cheese adds calcium and protein, and sauerkraut offers probiotics for gut health. The dip adds some fats from mayo but balances with bright flavors from pickles and lemon.

While not a low-calorie diet staple, this recipe fits nicely into a balanced lifestyle when enjoyed in moderation. For gluten-free or lighter options, the variations above help tailor it to your needs.

Conclusion

There’s something undeniably special about these Crispy Reuben Egg Rolls with Creamy Thousand Island Dip. They’re the perfect blend of crispy, melty, tangy, and creamy all at once. Whether you’re looking to impress at your next party or just want a comforting snack that feels a little fancy, this recipe checks all the boxes.

Don’t hesitate to make it your own—swap ingredients, try different dips, or add a personal twist. I love this recipe because it brings families together, sparks smiles, and satisfies cravings like no other.

If you give it a go, please drop a comment sharing your experience or any adaptations you tried. And hey, if you loved it, share it with your friends! Remember, cooking is about joy and sharing those moments around the table. Happy cooking!

FAQs About Crispy Reuben Egg Rolls

Can I make these egg rolls ahead of time?

Yes! Assemble the egg rolls and store them in the fridge covered with plastic wrap for up to 24 hours before frying. You can also freeze them uncooked for longer storage.

What can I use instead of egg roll wrappers?

If you can’t find egg roll wrappers, spring roll wrappers or even wonton wrappers (though smaller) can work. Rice paper is another option but yields a different texture.

How do I prevent the egg rolls from bursting while frying?

Make sure to not overfill the wrappers, seal them well with melted butter or egg wash, and maintain the oil temperature around 350°F (175°C) so they cook quickly and evenly.

Is there a healthier way to cook the egg rolls?

Absolutely! Baking them at 400°F (205°C) for 15-20 minutes reduces oil while keeping a satisfying crunch. Just brush them lightly with oil before baking.

Can I use a different dip instead of Thousand Island?

Sure! Russian dressing, a tangy mustard sauce, or even a creamy horseradish dip pair wonderfully with the Reuben flavors if you want to switch things up.

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