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Reuben Egg Rolls Recipe
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5 from 1 vote

Reuben Egg Rolls with Homemade Russian Dressing

Full of all the classic flavors of the Reuben sandwich these egg rolls are crispy, cheesy, and crunchy! The very best St. Patrick’s Day snack!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer
Cuisine: American, Chinese
Keyword: Appetizer, Egg Roll, St. Patrick's Day
Servings: 20 servings
Calories: 124kcal

Ingredients

For the egg rolls:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion sliced
  • ½ green cabbage thinly sliced
  • 1 tablespoon brown sugar
  • ½ - ¾ pound leftover corned beef shredded
  • 11-12 slices Swiss cheese
  • Eggroll wrappers
  • 1 egg whisked
  • Canola oil for frying

For the Russian Dressing:

  • ½ cup mayonnaise preferably Duke’s
  • 3 tablespoon ketchup
  • 2 teaspoon horseradish
  • ¼ teaspoon paprika
  • ¼ teaspoon onion powder
  • ½ teaspoon Worcestershire sauce
  • Hot sauce if desired

Instructions

For the egg rolls:

  • In a large skillet, heat the olive oil and butter over medium heat. Add onion and stir to coat. Sprinkle with salt and cook until softened, about 3 minutes. Add cabbage and toss, cooking until the cabbage beings to wilt. Sprinkle brown sugar over cabbage and continue cooking until it is soft and has released most of its moisture, about five minutes. Stir in the leftover corned beef and heat until just warmed. Remove filling from heat.
  • To assemble the egg rolls: Place one egg roll wrapper on workspace so that a corner is facing you and the wrapper looks like a diamond instead of a square. Brush each edge with a thin layer of beaten egg. Place ½ slice of Swiss cheese in the lower ¼ of the wrapper, about 1-2 inches from the point, and top with 3 – 4 tablespoons prepared filling. Fold point over before folding in each side of the wrapper and rolling up to seal. Set aside and repeat process until filling is gone.*
  • In the same skillet the filling was prepared in, pour enough oil into it to come 1 inch up the side. Heat to 375 degrees before adding egg rolls, 3 – 4 at a time. Fry on all sides until golden brown, about 1 – 2 minutes per side. Remove to a cooling rack set over a cookie tray to drain. Serve with prepared Russian dressing, recipe follows.

For the Russian Dressing:

  • Whisk together all ingredients in a small bowl until smooth. Cover with plastic wrap and refrigerate until ready to use.

Notes

*Egg rolls can be made a day in advance, placed on a cookie sheet, wrapped in plastic, and kept in the fridge until ready to fry.
*A deep fryer can be used for these babies, too! Simply set it to 375 degrees and fry until golden brown!
*Russian Dressing recipe from Bon Appetit.

Nutrition

Serving: 1g | Calories: 124kcal | Carbohydrates: 4g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 228mg | Potassium: 98mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 12mg | Calcium: 86mg | Iron: 1mg