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
Scale
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
