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Crispy Reuben Egg Rolls Recipe with Easy Creamy Thousand Island Dip

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Crispy egg rolls filled with corned beef, Swiss cheese, and sauerkraut, served with a creamy Thousand Island dip. A nostalgic and crowd-pleasing appetizer perfect for parties and family gatherings.

Ingredients

Scale
  • 2 cups cooked corned beef, finely chopped or shredded
  • 1 cup sauerkraut, well-drained and finely chopped
  • 1 cup Swiss cheese, shredded or thinly sliced
  • Egg roll wrappers, store-bought
  • Butter, melted (for sealing wrappers)
  • Vegetable oil (canola or sunflower) for frying
  • For the Creamy Thousand Island Dip:
  • ½ cup mayonnaise (full-fat or light)
  • 2 tablespoons ketchup
  • 1 tablespoon dill pickle relish, finely chopped
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Squeeze of fresh lemon juice (optional)

Instructions

  1. Prepare the filling: Finely chop 2 cups cooked corned beef. Drain and squeeze excess moisture from 1 cup sauerkraut, then chop finely. Shred 1 cup Swiss cheese. Mix corned beef, sauerkraut, and Swiss cheese gently until combined.
  2. Prepare the Thousand Island dip: Whisk together ½ cup 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 lemon juice if desired. Chill until ready to serve.
  3. Assemble the egg rolls: Lay one egg roll wrapper on a clean surface with one corner pointing toward you. 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: Pour about 2 inches of vegetable oil into a deep skillet or fryer. Heat to 350°F (175°C).
  5. Fry the egg rolls: Carefully lower 3-4 egg rolls into the hot oil without overcrowding. Fry, turning occasionally, until golden brown and crispy on all sides, about 3-4 minutes per batch. Remove with tongs or slotted spoon and drain on paper towels or wire rack.
  6. Keep egg rolls warm in a low oven (200°F / 95°C) if frying in batches.

Notes

[‘Drain sauerkraut well to avoid soggy egg rolls.’, ‘Do not overfill wrappers; about 2 tablespoons of filling is ideal.’, ‘Seal wrappers with melted butter or egg wash to prevent bursting.’, ‘Maintain oil temperature at 350°F for best results.’, ‘Use tongs to turn egg rolls gently to avoid tearing.’, ‘Egg rolls can be baked at 400°F for 15-20 minutes as a healthier alternative.’, ‘Assemble ahead and refrigerate up to 24 hours or freeze uncooked for longer storage.’, ‘Reheat leftovers in oven at 375°F for 8-10 minutes to retain crispiness.’]

Nutrition

Keywords: Reuben egg rolls, crispy egg rolls, corned beef recipe, Thousand Island dip, appetizer, party food, comfort food

Find it online: https://elvafood.com/crispy-reuben-egg-rolls-recipe-with-easy-creamy-thousand-island-dip/