Reuben Egg Rolls
Servings: 5 servings
These easy Reuben Egg Rolls are filled with corned beef, Swiss cheese, and sauerkraut, then baked until crispy and golden brown.
Ingredients:
- 1 (14 oz.) can Silver Fleece Sauerkraut, drained and chopped
- 1/2 lb Corned Beef
- 2 1/2 Cups Swiss Cheese, shredded
- Wonton Wraps, as needed
- Water, as needed
Instructions:
- Preheat oven to 400 F.
- Drain and chop Silver Fleece Sauerkraut, retain any juice and use it to make this Sauerkraut Ranch recipe!
- Shred corned beef and mix with the chopped Silver Fleece Sauerkraut, and shredded cheese to make your egg roll filling.
- Place a wonton wrap with one point towards you. Place a spoonful of your filling in the center of the wonton wrap. Fold over both side corners to meet in the center on top of your filling.
- Then, take the point that is towards you and begin rolling it over the center, trying to keep the wrapping as tight as possible as you roll it away from you. Dip your finger in water and rub the water on the top point to seal the egg roll.
- Bake at 400 F for 15-20 minutes, or until golden brown.
Chef's Tip:
What dipping sauce goes with Reuben Egg Rolls?
Reuben Egg Rolls pair well with Sauerkraut Ranch, Thousand Island dressing, spicy mustard, or an easy Reuben dip.
Can you make Reuben Egg Rolls ahead of time?
Yes. You can assemble the egg rolls ahead of time and refrigerate them until you are ready to bake.
How do you keep baked egg rolls crispy?
Place the egg rolls in a single layer on a baking sheet and avoid overcrowding. Baking until golden brown also helps create a crisp texture.
Can you freeze Reuben Egg Rolls?
Yes. You can freeze assembled egg rolls before baking and cook them later directly from frozen, adding a few extra minutes to the baking time.