Reuben Rolls
Today I’m sharing my latest obsession with you: Reuben Rolls. If you love all the flavors of a classic Reuben sandwich, you are going to absolutely flip for these crispy, savory rolls. They’re the perfect blend of crunchy and gooey, with all the deliciousness of a Reuben wrapped up in a convenient egg roll package. Trust me, once you try these, you’ll be hooked!
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The outside is wonderfully crispy thanks to the egg roll wrappers and panko breadcrumbs. The inside is gloriously chewy and packed with the savory goodness of corned beef, tangy sauerkraut, and melty Swiss cheese. It’s a textural experience like no other, and every bite is simply delicious.
Reuben Rolls are incredibly versatile
These Reuben Rolls are so versatile! You can serve them as a yummy appetizer or as a satisfying main course. Whether you’re throwing a party or just chilling at home, these rolls will hit the spot. They’re crispy, perfect for dipping, and guaranteed to be a hit with your guests. Pair ’em with a fresh salad or some crispy fries for a complete and totally satisfying meal. No matter how you eat ’em, these Reuben Rolls are sure to become a favorite.
What Ingredients Do I Need For Reuben Rolls?
To make these mouthwatering Reuben Rolls you’ll need:
Egg Roll Wrappers – Find these in the refrigerated section of your local grocery store.
Egg – Mix this with a little water for sealing your egg rolls and dipping them in to adhere the breadcrumbs.
Panko Breadcrumbs – Gives your egg rolls that additional “crunch”.
Oil – For frying your egg rolls.
Corned Beef – You can use canned (I prefer for this recipe) or sliced from your deli or cook your own.
Swiss cheese – You can used preshredded or buy a block and shred it yourself.
Sauerkraut – Drain and squeeze out excess moisture before adding to egg roll.
Thousand Island dressing for dipping – it’s the perfect dip to complement the flavors of the rolls.
Prepare The Ingredients
Whisk the egg with a little water in a small bowl and set it aside.
If using sliced corn beef chop the corned beef as fine as you can, squeeze the juices out of the sauerkraut, and grate cheese if you’re using a block.
Stir together the canned corn beef, sauerkraut and swiss cheese together in a small bowl.
How to Roll Egg Rolls
Start preheating the oil to 350°F over medium heat. Prepare a cooling rack by lining it with a couple of paper towels to help soak up the excess oil.
Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you.
Brush the edges of the wrapper with egg wash. This will help seal the rolls together.
Fold the bottom corner of the wrapper over the filling, then fold the sides towards the center.
Roll the wrapper upwards, continuing to make sure that the filling is secure inside the wrapper.
Secure the edge of the wrapper by pressing it gently to seal.
Repeat the process with the remaining wrappers and filling.
Dip each egg roll in the egg wash and roll in the panko breadcrumbs.
Frying Reuben Rolls
To cook the egg rolls, fry them in batches in the pot but don’t overcrowd it. Cook them until they turn golden brown, which usually takes about 4-5 minutes. If you notice the egg rolls getting too dark too quickly, it means the oil is too hot. On the other hand, if they’re not browning fast enough, the oil isn’t hot enough. Keep an eye on the oil temperature and try to maintain it at around 350°F. Once the egg rolls are done, use long metal tongs to transfer them to a prepared cooling rack. Repeat this process until all the egg rolls are cooked.
Cooking Options For Reuben Rolls
Cooking egg rolls in an air fryer offers a healthier cooking method compared to deep frying. However, it’s important to note that the texture will be different. Both baking and air frying produce a less crispy texture compared to deep frying, with the air frying method resulting in a slightly chewier texture, and baking resulting in an even less crispy texture.
For air frying the egg rolls, simply place them in the air fryer basket in a single layer, ensuring there is some space between each roll. Cook the egg rolls at 400°F for approximately 10 minutes, remembering to flip them halfway through the cooking time.
If you prefer to bake the egg rolls, place them on a baking sheet in a single layer with space between each roll. Preheat the oven to 425°F and bake for about 15 minutes, or until they turn a deep golden brown.
Tips For Reheating and Storing Reuben Rolls
Cool the egg rolls to room temperature first. Then place in an airtight container for 3-4 days.
Reheat the egg rolls in the air fryer at 350°F for about 2 minutes. The goal is to just crisp up the outside and heat through the inside. The air fryer is also the best method to get the outside crispy again.
Freeze egg rolls before or after frying.
To freeze the egg rolls before cooking, make sure to do it right after they are finished being rolled. The wrapped egg rolls should be wrapped in plastic wrap or another airtight wrap and placed in a freezer zip-top bag.
If you want to freeze your Reuben Rolls for later, make sure to arrange them in a single layer on a baking sheet and pop them in the freezer until they’re firm. Once firm, transfer them to a freezer-safe bag or container, making sure to place a sheet of parchment paper between each layer to prevent sticking.
To reheat or cook frozen egg rolls, there is no need to thaw them. Cook frozen egg rolls in the fryer on medium-low heat first, for 3-4 minutes and then raise the heat to crisp and brown them during the last minute or so.
Reheat frozen egg rolls in the oven or air fryer at 350°F. In the oven, it will take longer, about 15-18 minutes, whereas in the air fryer it should take about 10 minutes.
I hope you give these Reuben Rolls a try at your next gathering or just for a fun night in. They’re a real crowd-pleaser and a fantastic twist on a classic favorite. Enjoy and happy cooking! Let’s Mix It Up!™
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Reuben Rolls
Ingredients
- 16 egg roll wrappers
- 1 can corned beef or 1/2 lb. deli corned beef
- 6 oz shredded Swiss cheese or grate off the block
- 1/2 cup sauerkraut drained and squeezed
- 1 egg beaten with a little water
- oil about 5-6 cups for frying
- Thousand Island dressing to dip
- 1 cup panko breadcrumbs
Instructions
- If using sliced corn beef chop the corned beef as fine as you can, squeeze the juices out of the sauerkraut, and grate cheese if you’re using a block.
- Stir together the corn beef, sauerkraut and swiss cheese together in a small bowl.
- Whisk the egg white in a small bowl and set it aside.
- Preheat the oil to 350°F over medium heat. Prepare a cooling rack by lining it with a couple of paper towels to help soak up the excess oil.
- Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you.
- Place 2 Tbsp of filling egg roll leaving about an inch on each side. *see photo above.
- Brush the edges of the wrapper with egg wash. This will help seal the rolls together.
- Fold the bottom corner of the wrapper over the filling, then fold the sides towards the center.
- Roll the wrapper upwards, continuing to make sure that the filling is secure inside the wrapper.
- Secure the edge of the wrapper by pressing it gently to seal.
- Repeat the process with the remaining wrappers and filling.
- Dip each egg roll in the egg wash and roll in the panko.
- Place egg roll in hot oil and fry turning frequently until golden brown.
- To cook the egg rolls, fry them in batches in the pot but don’t overcrowd it. Cook them until they turn golden brown, which usually takes about 4-5 minutes. If you notice the egg rolls getting too dark too quickly, it means the oil is too hot. On the other hand, if they’re not browning fast enough, the oil isn’t hot enough. Keep an eye on the oil temperature and try to maintain it at around 350°F. Once the egg rolls are done, use long metal tongs to transfer them to a prepared cooling rack. Repeat this process until all the egg rolls are cooked.
