Get ready to turn everyone’s favorite deli sandwich into an irresistibly crispy finger food with these Baked Reuben Egg Rolls! Imagine all the bold, tangy flavors of a classic Reuben—corned beef, sauerkraut, Swiss cheese, and a creamy dressing—bundled up in a golden, crackling package you can dunk to your heart’s content. Whether you’re planning your next game day snack, a Saint Patrick’s Day treat, or just looking for a new twist on comfort food, this recipe delivers big flavor with minimal fuss.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for these Baked Reuben Egg Rolls is both delightfully short and entirely essential. Each component plays its own special role, contributing robust flavors, satisfying crunch, or that signature melty interior we all crave.
- Egg roll wrappers: These thin, pliable sheets turn gloriously crisp in the oven, creating the ideal pocket for all that savory filling.
- Cooked corned beef (1 1/2 cups, finely chopped): The soul of the Reuben—salty, juicy, and perfectly tender.
- Sauerkraut (1 cup, drained and squeezed dry): Adds a punch of tanginess and texture; be sure it’s not too wet, so your rolls stay crispy.
- Shredded Swiss cheese (1 cup): This mild, nutty cheese melts beautifully and brings the classic Reuben flavor full circle.
- Thousand Island dressing (1/4 cup, plus more for dipping): Brings creaminess and a slightly sweet, tangy kick both inside and as a dipper.
- Dijon mustard (1 tablespoon, optional): A zippy layer that amps up the flavor for those who love a little extra bite.
- Olive oil spray or cooking spray: Gives your egg rolls a gorgeously crisp shell without deep frying.
How to Make Baked Reuben Egg Rolls
Step 1: Heat Up Your Oven
Start by preheating your oven to 400°F and setting up your workspace. Lining a baking sheet with parchment paper ensures your Baked Reuben Egg Rolls won’t stick and makes cleanup a breeze. Having everything ready before you assemble will make the process much smoother.
Step 2: Mix Up the Filling
In a medium bowl, bring together the magic trifecta: corned beef, sauerkraut, and Swiss cheese. Add in the Thousand Island dressing and Dijon mustard if you’re in the mood for a sharper flavor. Give everything a good mix until it’s all combined and you have a hearty, creamy filling that pulls no punches in the flavor department.
Step 3: Assemble Each Egg Roll
Lay an egg roll wrapper on your work surface with a corner facing you, so it looks like a diamond. Spoon about two tablespoons of filling right into the center. Fold the bottom corner up over the filling, tuck in the sides, then roll up tightly—sealing the edge with a dab of water. This keeps everything neatly inside as the wrappers crisp up in the oven. Repeat this simple process for all the wrappers and filling.
Step 4: Bake to Golden Perfection
Arrange the egg rolls seam-side down on your prepared baking sheet. Lightly spray the tops with olive oil spray for maximum crunch. Into the oven they go for 18 to 20 minutes, flipping halfway through. You’ll see them turn beautifully golden and irresistibly crisp—no frying needed!
Step 5: Serve Warm with Dipping Sauce
For the grand finale, plate up your Baked Reuben Egg Rolls while they’re still warm and ready to enjoy! Serve with plenty of extra Thousand Island dressing on the side for dunking. Trust me—this simple step takes them over the top!
How to Serve Baked Reuben Egg Rolls
Garnishes
A scattering of freshly chopped parsley or chives adds a welcome burst of color and freshness. If you really want to bring out that classic deli vibe, a sprinkle of caraway seeds or a few pickled gherkin slices on the side is just perfect.
Side Dishes
Pair your Baked Reuben Egg Rolls with crunchy homemade coleslaw, crisp potato chips, or a big, tangy pickle spear for a true deli experience. For gatherings, serve alongside other party bites like mini pretzel dogs or baked potato skins to round out the snack table.
Creative Ways to Present
Arrange your egg rolls upright in a basket lined with parchment for a pub-style presentation, or slice them in half on a bias and fan them out for a more elegant look. A trio of dipping sauces—like honey mustard and classic Russian dressing alongside Thousand Island—invites everyone to find their own favorite flavor pairing.
Make Ahead and Storage
Storing Leftovers
Store leftover Baked Reuben Egg Rolls in an airtight container in the refrigerator, where they’ll keep for up to three days. To keep that wonderful crispiness, let them cool completely before transferring to the fridge.
Freezing
You can absolutely freeze these Baked Reuben Egg Rolls! Wrap each cooled roll tightly in plastic wrap, then store in a freezer-safe bag or container. They’ll keep well for up to two months—ideal for prepping ahead for parties or spontaneous cravings.
Reheating
To recapture their crispy texture, reheat refrigerated or frozen egg rolls in the oven at 350°F until hot and crunchy, about 10 minutes from the fridge or 20 minutes from frozen. An air fryer also works wonders for getting them perfectly crisp again.
FAQs
Can I make Baked Reuben Egg Rolls ahead of time and bake them later?
Absolutely! You can assemble the egg rolls and keep them covered in the refrigerator for several hours or even overnight. Just add a couple of extra minutes to the baking time if you’re putting them into the oven straight from the fridge.
What’s the best way to ensure my egg rolls come out crispy?
Make sure to drain your sauerkraut thoroughly and don’t skip the olive oil spray on top before baking. Flipping them midway ensures every side gets that golden, crunchy finish.
Can I use a different type Appetizer
Certainly! While Swiss is classic, provolone or mozzarella work well too. If you’re not a fan of corned beef, try pastrami or even roast turkey for a unique twist.
Are Baked Reuben Egg Rolls good for parties and potlucks?
They’re a huge hit! You can prep them in advance and bake just before serving, or even transport them and reheat briefly at the venue. They travel well and make perfect hand-held party fare.
Can these be made gluten-free?
Yes, if you can find gluten-free egg roll wrappers, everything else in the filling is naturally gluten-free. Always double-check your dressing and mustard to be sure.
Final Thoughts
If you love the bold, comforting flavors of a classic deli sandwich, Baked Reuben Egg Rolls are destined to become your new go-to appetizer or snack. They’re easy, fun to make, and totally crowd-pleasing—give them a try and watch them disappear before your eyes!
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Baked Reuben Egg Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 egg rolls
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Baked Reuben Egg Rolls are a fun twist on the classic sandwich. Filled with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, they are baked until crispy and golden. Perfect for parties or a St. Patrick’s Day snack!
Ingredients
Egg Rolls:
- 12 egg roll wrappers
- 1 1/2 cups cooked corned beef (finely chopped)
- 1 cup sauerkraut (drained and squeezed dry)
- 1 cup shredded Swiss cheese
- 1/4 cup Thousand Island dressing (plus more for dipping)
- 1 tablespoon Dijon mustard (optional)
- olive oil spray or cooking spray
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the filling: In a medium bowl, mix chopped corned beef, sauerkraut, Swiss cheese, Thousand Island dressing, and Dijon mustard if using.
- Fill the wrappers: Spoon 2 tablespoons of filling onto each egg roll wrapper. Fold and roll tightly, sealing with water.
- Bake: Place the egg rolls on the baking sheet, spray with olive oil, and bake for 18–20 minutes, flipping halfway through.
- Serve: Serve warm with additional Thousand Island dressing for dipping.
Notes
- Ensure sauerkraut is well-drained for crispy rolls.
- Egg rolls can be assembled ahead and baked when needed.
- For an air fryer option, cook at 375°F for 8–10 minutes, turning halfway.
Nutrition
- Serving Size: 1 egg roll
- Calories: 170
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg
