Reuben Eggrolls

St. Patrick’s Day is a time of year that I get excited about. Not only is there a sense that spring is so much closer, but it is also a time when corned beef becomes on sale at the store. Yes, that is probably what I get excited about, the sale of corned beef. But I am not alone. I talk to a lot of folks about food, and they get as excited as I do when you get a good deal on corned beef. I typically buy two of them and make one for St. Patrick’s Day, and use the other one at a later date.

Growing up, my parents would make the standard meal on St. Patty’s day which typically consisted of boiled cabbage, potatoes, and corned beef. As I liked it, I have grown to not boil the corned beef or cabbage, rather, roast it in the oven, then make reuben sandwiches out of it. I am, however, always stuck with plenty of left over corned beef. I typically enjoy the leftovers and make corned beef hash as well, but this time, I wanted to make something unique and creative, hence the reuben eggroll.

If you have been following me for some time, you probably know that I love anything put inside of an eggroll wrapper and fried. You can tell that by my recipes such as the Thanksgiving Eggroll, or the Mexican Eggroll, or the Filipino Lumpia.

Reuben Eggrolls Recipe

The reuben eggroll is something outrageously delicious, and in my opinion a lot easier to eat. A great appetizer to serve on a St. Patty’s Day party, because after all, all of those beer drinkers out there are craving something like this. Let’s get started.

  • 2 cups of cooked corned beef, diced
  • 1 cup of green cabbage, finely shredded
  • 1/2 cup of cooked sauerkraut
  • 4 slices of Swiss cheese, diced
  • Spring Roll Wrappers
  • 1 egg, beaten
  • 2 cups of canola oil
  • Thousand Island Dressing

Begin by adding the corned beef, cabbage, sauerkraut, and Swiss cheese to a large bowl, and mix until everything is nicely combined.

Heat your oil on the stove to about 350 degrees. During this time, make the eggrolls.

Reuben Eggrolls Recipe

Lay a wrapper with the points of the wrapper facing you, like a diamond. Take about 3-4 tablespoons of the mixture and place it on the wrapper, closest to you. Fold over, and tuck the mixture in, a bit tightly, and continue to roll until you have a few inches of the wrapper exposed. With a pastry brush, brush on the beaten egg, fold over the remaining edges, and properly seal. Repeat until all of the eggrolls are finished. This should make about 8-10 eggrolls.

Carefully add about four of the eggrolls into your heated oil and fry for about 6-8 minutes, or until golden brown. Remove the eggrolls with some tongs, draining as much of the oil as possible, and allow to cool in a paper-lined strainer. Repeat with the remaining eggrolls.

Reuben Eggrolls Recipe

To serve, either slice them in half, exposing the surprise inside, or let your guests take a bite and find out for themselves how awesome these are. Serve with a side of thousand island dressing.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

15 thoughts to “Reuben Eggrolls”

  1. What a great idea! It looks YUM! I might have to try this very soon!! =)

    I know they’re eggrolls, which means they should be deep fried but do you think I could bake them in the oven?

  2. Esther:

    These look like spring roll wrappers, in which case, you can pan fry them rather than deep fry, but the spring roll wrappers generally don’t respond well to baking. Although, maybe if you mist them with cooking oil first on all sides and use a really hot oven, you might get a similar effect?

  3. Great idea,I was making reuben eggrolls 15 years ago at my restaurant.They were one of my best sellers. To this day,Even though I am out of the food industry,I still have old customers calling me to make them.Keep rocking and rolling,and your imagination alive !!! Bon appetit

  4. I was just thinking about Reuben Gyoza and how wonderful that would be. I am looking forward to making this dish and reading more of your blogs.

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