If you are craving a fun twist on a classic deli favorite, the Baked Reuben Egg Rolls Recipe is exactly what you need to brighten up your snack or appetizer game. These golden, crispy egg rolls are stuffed with tender corned beef, tangy sauerkraut, and melty Swiss cheese, delivering all the beloved flavors of a Reuben sandwich wrapped up in a crunchy bite. Plus, baking them makes this dish a lighter, easier-to-make option that still packs a satisfying punch of texture and flavor that will have you reaching for more.
Ingredients You’ll Need
Each ingredient in this Baked Reuben Egg Rolls Recipe plays a specific role, coming together to create that irresistible blend of savory, tangy, and cheesy goodness. They’re simple, straightforward components that you probably already have or can easily find, and each one adds essential taste and texture.
- Corned beef: Choose tender, chopped corned beef for the hearty and flavorful protein base.
- Sauerkraut: Well-drained to avoid sogginess, sauerkraut adds a delightful tang and crunch to balance the richness.
- Swiss cheese: Shredded Swiss cheese melts beautifully, bringing creamy richness and that classic Reuben flavor.
- Egg roll wrappers: These create the crispy outer shell that’s perfect for holding all the delicious filling.
- Egg: Beaten egg acts as the glue to seal the rolls and gives a glossy, golden finish when baked.
- Thousand Island dressing: The perfect dipping sauce to add a sweet and tangy complement to each crispy egg roll.
How to Make Baked Reuben Egg Rolls Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 375°F (190°C). This moderate temperature allows the egg rolls to bake evenly, giving you a crispy outside without drying out the filling.
Step 2: Mix the Filling
In a large bowl, combine the chopped corned beef, drained sauerkraut, and shredded Swiss cheese. Mixing these ingredients thoroughly ensures every bite is packed with that perfect traditional Reuben flavor.
Step 3: Assemble the Egg Rolls
Lay one egg roll wrapper on a clean surface, positioning it like a diamond with a corner pointing toward you. Spoon about 2 tablespoons of the corned beef mixture into the center of the wrapper. Fold the bottom corner up over the filling, tuck in the sides tightly to keep the filling secure, and then roll the wrapper up firmly.
Step 4: Seal with Egg Wash
Brush the remaining beaten egg on the top corner of the wrapper and press it down firmly to seal the roll. This step is crucial in keeping the egg rolls intact while baking.
Step 5: Repeat and Bake
Repeat the assembly process with the remaining wrappers and filling. Arrange the egg rolls on a parchment-lined baking sheet, brush the tops with the leftover beaten egg for a golden finish, and bake them for 20 to 25 minutes until they’re beautifully golden brown and crisp.
How to Serve Baked Reuben Egg Rolls Recipe
Garnishes
A sprinkle of chopped fresh parsley or a dash of caraway seeds on top can add a pop of color and a subtle depth of flavor, amplifying the visual appeal and hinting at the classic Reuben roots.
Side Dishes
These egg rolls pair wonderfully with simple sides like a crisp green salad, kettle-cooked potato chips, or even a light pickle platter to echo the tanginess of the sauerkraut in the filling.
Creative Ways to Present
Serve the egg rolls sliced diagonally to reveal the vibrant filling and offer individual dipping saucers of Thousand Island dressing for a fun, interactive eating experience. They also make fantastic finger food at parties or game days.
Make Ahead and Storage
Storing Leftovers
If you have leftover Baked Reuben Egg Rolls, store them in an airtight container in the refrigerator for up to 3 days. This keeps them fresh while maintaining their crisp texture as best as possible.
Freezing
You can freeze the assembled but unbaked egg rolls by placing them on a baking sheet in a single layer until firm, then transferring to a freezer-safe bag. Freeze for up to 1 month, so you can enjoy homemade convenience anytime.
Reheating
To reheat and recapture that crispy exterior, pop the egg rolls into a preheated oven at 375°F (190°C) for about 10-15 minutes. Avoid microwaving if you want to keep the crunch.
FAQs
Can I fry the egg rolls instead of baking them?
Absolutely! Frying the egg rolls will create an even crispier texture and a richer flavor, but baking offers a lighter alternative with less oil.
Is it necessary to drain the sauerkraut?
Yes, draining the sauerkraut well is important to prevent the egg rolls from becoming soggy and to keep the wrapper crisp during baking.
What kind of cheese works best in this recipe?
Swiss cheese is the classic choice because it melts well and complements the flavors perfectly, but you could also experiment with Gruyère for a slightly nuttier taste.
Can I make these gluten-free?
Definitely! Use gluten-free egg roll wrappers or rice paper wraps and check that all other ingredients are gluten-free for a delicious alternative.
How long do the egg rolls stay crispy after baking?
They are best enjoyed fresh out of the oven but usually remain fairly crispy for an hour or so at room temperature before softening slightly.
Final Thoughts
There’s something so joyful about biting into a crispy egg roll filled with the classic flavors of a Reuben sandwich, and this Baked Reuben Egg Rolls Recipe captures that magic beautifully. It’s a fun, crowd-pleasing dish that’s surprisingly easy to make at home. I can’t wait for you to try it and enjoy every crunchy, cheesy, tangy bite as much as I do!
Print
Baked Reuben Egg Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 10 egg rolls (serves 10)
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Baked Reuben Egg Rolls are a delicious twist on the classic Reuben sandwich, featuring a flavorful mix of corned beef, sauerkraut, and Swiss cheese wrapped in crispy egg roll wrappers and baked to golden perfection. Served with tangy Thousand Island dressing, they make a perfect appetizer or party snack.
Ingredients
Filling
- 1 cup corned beef, chopped
- 1 cup sauerkraut, drained
- 1 cup Swiss cheese, shredded
Egg Rolls
- 10 egg roll wrappers
- 1 egg, beaten (for sealing and brushing)
Dipping Sauce
- Thousand Island dressing, for dipping
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the egg rolls.
- Prepare the Filling: In a large bowl, combine the chopped corned beef, drained sauerkraut, and shredded Swiss cheese thoroughly to create the filling mixture.
- Arrange Wrapper: Lay one egg roll wrapper flat on a clean surface, positioning it so one corner points towards you to facilitate rolling.
- Add Filling: Spoon about 2 tablespoons of the corned beef mixture onto the center of the wrapper, ensuring an even spread without overfilling.
- Roll the Egg Roll: Fold the bottom corner of the wrapper tightly over the filling, tuck in both sides snugly, and continue rolling upwards to form a neat egg roll.
- Seal the Wrapper: Brush the top corner of the wrapper with beaten egg to securely seal the egg roll and prevent it from unrolling during baking.
- Repeat: Repeat the filling and rolling process with the remaining wrappers and filling until all egg rolls are assembled.
- Prepare for Baking: Place the assembled egg rolls on a baking sheet lined with parchment paper to avoid sticking.
- Brush Egg Wash: Lightly brush the tops of each egg roll with the remaining beaten egg to promote browning and crispness.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the egg rolls are golden brown and crispy, turning the baking sheet halfway if desired for even cooking.
- Serve: Remove from oven and serve warm with Thousand Island dressing for dipping.
Notes
- You can add more cheese or corned beef if you prefer a fuller filling, adjusting the quantities accordingly.
- Ensure the sauerkraut is well-drained to avoid soggy wrappers.
- For extra crispiness, you can lightly spray the egg rolls with cooking spray before baking.
- These egg rolls can be prepared ahead and refrigerated; bake fresh when ready to serve.
- Thousand Island dressing can be substituted with Russian dressing or a homemade variation for a different flavor twist.
