Last Updated on March 4, 2025 by Lisa Keys
Thursday is St. Patrick's Day. Want to know what you should make with your leftover corned beef? Not the traditional reuben sandwich, but these easy reuben egg rolls! Reuben egg rolls are the perfect crispy cheesy snack and the best way to use up leftovers. It has all the ingredients of the classic reuben sandwich only all dolled up as an amazing egg roll. Perfectly for dipping they are great appetizers for game day or any time you are entertaining friends and family.
Reuben Egg Roll Ingredients
- cooked corned beef either leftover or sliced from the deli counter
- cream cheese can be full fat or low fat. It works as a creamy binder.
- Swiss cheese adds melty goodness
- sauerkraut must be chopped and well drained...would not be a reuben without it
- the wrapper...egg roll or spring roll...I prefer the latter as it is super thin and crispy
- the flavorful dip can be a classic Thousand Island dressing, Russian dressing or as I prefer a little sweet and spicy kick from Hellmann's. It adds flavor inside the egg roll, too.
- oil for shallow frying...a high smoke point like grapeseed oil is my preference
These egg rolls are so easy to put together. Just blend all the ingredients together and drop by ¼th cupfuls onto a wrapper. Roll them up burrito-style, fry and eat. Crispy on the outside and tasting like a melty reuben on the inside. These egg rolls are a real winner. Actually, they did win a contest sponsored by Hellmann's. I'm proud of that.
I hope you will give my egg rolls a try. They really are a winning way to use up leftover corned beef. Happy St. Patrick's Day. And if you need some more St. Patty's Day recipes check out my spirited Irish soda bread and my boxty beef stew.
Reuben Egg Rolls How To
Ingredients
- 2 ounces cream cheese, softened
- 1 tablespoon Hellmann’s Spicy Dipping Sauce plus additional for serving
- ½ cup drained sauerkraut, blotted dry on paper towels
- ¼ pound deli corned beef, chopped
- ¼ pound baby Swiss cheese, chopped or shredded
- 8 spring roll or egg roll wrappers
- Vegetable oil for frying
Instructions
- In medium bowl, mix cream cheese and 1 tablespoon dipping sauce until blended. Add sauerkraut, corned beef and cheese; blend well. Divide reuben mixture into 8 (¼ cupful) portions.
- Working with 1 wrapper at a time, lay the wrapper on a flat surface with a corner point towards you. Spread 1 portion of filling (horizontally) just below the center of wrapper forming a 4-inch log.
- Brush a bit of water along wrapper edges. Fold the bottom corner of the wrapper closest to you over the filling. Turn in the sides and roll tightly to far point.
- Continue with remaining ingredients making 8 egg rolls, total. While making egg rolls keep covered with plastic wrap so wrappers do not dry out.
- Heat oil to 350F. Deep fry or shallow fry, turning, for 3-4 minutes or until egg rolls are golden brown and crisp.
- Drain on paper towel. Slice on the diagonal. Serve with Hellmann’s Spicy Dipping Sauce.
Bill
These are wonderful