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You’ll be the MVP of Super Bowl Sunday with these Reuben Egg Rolls. With just three ingredients in the filling and a homemade Russian Dressing dipping sauce, they’re a fun and creative twist on the deli classic.
I’m here to tell you that yes, you can make egg rolls at home and yes, they’ll be even better than takeout! There are two methods that you can follow for making crispy, golden brown egg rolls. For a rich flavor and super crispy bite, you can shallow fry the egg rolls in a skillet on the stovetop. It’s a little tedious, but the result is worth it. You really can’t beat the perfectly bubbly, crackly exterior. If you want something that’s a little more hands-off, you can bake the egg rolls entirely in the oven. This is honestly my favorite method when hosting—they still get golden and crisp, but it’s way less messy!
This is such a good recipe for when you’re entertaining and I promise it’s easier to make than you might think. If you’re hosting a bigger crowd, you can easily double the recipe for the egg rolls and you’ll still have plenty of Russian Dressing to go around!
Ingredients
- Avocado Oil Mayonnaise
- Ketchup
- Garlic Cloves
- Shallots
- Dill Pickles
- Pickle Brine
- Freshly Squeezed Lemon Juice
- Prepared Minced Horseradish
- Coconut Sugar
- Freshly Ground Black Pepper
- Kosher Salt
- Sweet Paprika
- Thinly Shaved Corned Beef
- Sauerkraut
- Shredded Swiss Cheese
- Egg Roll Wrappers
- Avocado Oil
Step-by-Step:
step one: make the russian dressing
In a medium bowl, add all of the ingredients for the Russian Dressing. Whisk to combine until smooth and homogenous. Taste for seasoning and adjust as needed. Set aside.
step two: make the filling
In a large bowl, add the corned beef, sauerkraut, Swiss cheese, and 2 tablespoons of the prepared Russian Dressing. Using a fork, mix to combine until the cheese and sauerkraut are evenly distributed.
step three: prepare the egg roll wrappers
Fill a small bowl with water. Working on a clean cutting board, lay one egg roll wrapper down so it looks like a diamond, with a point facing you.
step four: fill the egg rolls
Spoon 2 to 3 tablespoons of filling onto the lower third of the wrapper. Press the filling down gently so that it’s not in a mound. Dip your finger in the water and wet all four edges of the wrapper—this will help seal it.
step five: shape the egg rolls
Lift the bottom corner up and over the filling, pulling it snugly to tighten the roll. Continue rolling once or twice until the filling is enclosed. Fold the left corner over toward the center, then the right corner, pressing to stick them to the wrapper.
Finish rolling tightly all the way up to the top corner, sealing the egg roll completely. Place on the prepared baking sheet and repeat with the remaining wrappers.
step six: fry the egg rolls
In a large, deep non-stick skillet, add about 1/3 cup of avocado oil. Heat over medium to medium-high heat until the oil is hot but not smoking. Carefully add 5 to 6 egg rolls (seam side down) to the oil. Cook, undisturbed, for 60 to 90 seconds, or until the bottom is bubbled up and deeply golden brown. Use silicone-tipped tongs to flip , and continue to cook, rotating every 60 seconds, until the entire egg roll is golden brown, about 4 minutes in total. Transfer to a paper towel-lined plate. Repeat with the remaining egg rolls.
step seven: finish baking the egg rolls
Transfer the rolls to the prepared baking sheet and bake in the oven for 3 minutes. Remove from the oven and allow to cool for at least 5 minutes before serving.
step eight: slice and serve
To serve, slice on a diagonal and serve with the remaining Russian Dressing.
recipe faqs:
Corned beef can generally be found at the deli counter. Ask them for a thin slice or “thinly shaved,” so the meat is more of a shaved texture.
I call for shredded Swiss cheese here, but a block of Swiss can sometimes be hard to find. You can always ask for a block unsliced from the deli counter (about 1/2 a pound should do the trick!). You can also use sliced Swiss if you have to — use 1/3 of a slice per egg roll.
Add 1 cup of sauerkraut to a fine mesh strainer. Using your hands, press out any excess liquid and then set it on a paper towel to dry out a bit before roughly chopping and add the sauerkraut to the beef. This will reduce the water content of the filling and reduce any splattering when frying.
While I think the egg rolls are best fried (or baked!) fresh, you can make the Russian Dressing up to 5 days in advance. Store it in an airtight container in the fridge until you’re ready to serve!
If you’re looking for a crowd-friendly appetizer to serve on game day, you need to try these Reuben Egg Rolls. Let me know what you think in the comments below!
looking for more football foods? try these!
Gluten-Free Protein Bagel Bites
Bacon Apricot Zingers with Blue Cheese Drizzle
Sausage Rolls with Hot Honey and Thyme
Reuben Egg Roll Bites
Ingredients
For the Russian Dressing:
- 1/2 cup avocado oil mayonnaise
- 1/4 cup ketchup
- 1 garlic cloves, minced
- 2 tablespoons minced shallot
- 1 tablespoon minced dill pickle (or dill pickle relish)
- 1 tablespoon pickle brine
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon prepared minced horseradish
- 1 teaspoon coconut sugar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon sweet paprika
For the Filling:
- 8 ounces thinly shaved corned beef, roughly chopped
- 1 cup drained sauerkraut, roughly chopped
- 1 cup shredded Swiss cheese
To Assemble:
- 12 egg roll wrappers
- avocado oil, for frying
Instructions
- Line a baking sheet with parchment paper and set aside.
- Preheat the oven to 425℉.
- In a medium bowl, add all of the ingredients for the Russian Dressing. Whisk to combine until smooth and homogenous. Taste for seasoning and adjust as needed. Set aside.
- In a large bowl, add the corned beef, sauerkraut, Swiss cheese, and 2 tablespoons of the prepared Russian Dressing. Using a fork, mix to combine until the cheese and sauerkraut are evenly distributed.
- Fill a small bowl with water. Working on a clean cutting board, lay one egg roll wrapper down so it looks like a diamond, with a point facing you.
- Spoon 2 to 3 tablespoons of filling onto the lower third of the wrapper. Press the filling down gently so that it’s not in a mound. Dip your finger in the water and wet all four edges of the wrapper—this will help seal it.
- Lift the bottom corner up and over the filling, pulling it snugly to tighten the roll. Continue rolling once or twice until the filling is enclosed. Fold the left corner over toward the center, then the right corner, pressing to stick them to the wrapper.
- Finish rolling tightly all the way up to the top corner, sealing the egg roll completely. Place on the prepared baking sheet and repeat with the remaining wrappers.
Shallow Fry:
- In a large, deep non-stick skillet, add about 1/3 cup of avocado oil. Heat over medium to medium-high heat until the oil is hot but not smoking. Carefully add 5 to 6 egg rolls (seam side down) to the oil. Cook, undisturbed, for 60 to 90 seconds, or until the bottom is bubbled up and deeply golden brown. Use silicone-tipped tongs to flip, then continue to cook, rotating every 60 seconds, until the entire egg roll is golden brown, about 4 minutes in total. Transfer to a paper towel-lined plate. Repeat with the remaining egg rolls.
- Transfer the rolls to the prepared baking sheet and bake in the oven for 3 minutes. Remove from the oven and allow to cool for at least 5 minutes before serving.
- To serve, slice on a diagonal and serve with the remaining Russian Dressing.
Bake:
- Preheat the oven to 425°F and line a baking sheet with parchment.
- Assemble the egg rolls as directed above. Arrange them on the prepared baking sheet, seam-side down, and brush all sides generously with avocado oil.
- Bake for 12 to 15 minutes, flipping halfway through, until the wrappers are golden, crisp, and lightly blistered. If you want extra color, bake 1 to 2 minutes longer.
- Remove from the oven and let cool for at least 5 minutes before slicing and serving with the Russian Dressing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
Hi Alex- I’m a huge fan , as are my adult daughters who actually introduced me to your cookbooks and website. Thanks for all the great content!
Im making the reuben egg rolls today. Can i make them up early, and lay a moist towel over them, put them in the frig, and cook later this afternoon closer to game time?
Thank you, Lisa
Do you know of any gluten free options for egg roll wraps?
I haven’t found any to be honest! 🙁
This looks delicious! Is there a way to make these gluten free while still maintaining the crunch?
Has anyone tried these in the air fryer? If so, how long and at what temperature would you cook them?
I would try brushing or spraying them with oil and then air frying @ 375°F until crispy. Maybe 6-8 mins? I haven’t done it yet so I am just guesstimating. 🙂
Is there an alternative to coconut sugar that you’d recommend? I’d essentially only be buying it for the purpose of this recipe
just use a little pinch of cane sugar!