If you are craving a fun twist on classic comfort flavors, this Corned Beef and Sauerkraut Egg Rolls Recipe is going to be your new go-to appetizer or snack. Imagine the tangy bite of sauerkraut mingling with savory corned beef, all hugged by melty Swiss cheese and wrapped in a crispy golden exterior. These egg rolls bring together the best elements of a Reuben sandwich in a handheld, crunchy form that’s perfect for sharing at parties or enjoying anytime you need a delicious flavor-packed treat.
Ingredients You’ll Need
Getting your hands on simple, straightforward ingredients is key to capturing the full magic of this recipe. Each component plays a vital role in balancing the savory, tangy, and cheesy layers, while the wrappers deliver that unbeatable crunch.
- Cooked corned beef, 1 cup, finely chopped: The hearty, flavorful star of the filling, providing rich texture and taste.
- Sauerkraut, 1 cup, well-drained: Adds a bright, tangy punch that cuts through the richness and complements the beef.
- Shredded Swiss cheese, 1/2 cup: Melts beautifully to bind ingredients together and add creamy depth.
- Black pepper, 1/4 teaspoon: Just the right hint of warmth and spice to elevate the filling.
- Egg roll wrappers, 12 pieces: These provide the crispy, golden canvas that holds all the flavors.
- Water, small bowl: For sealing the egg rolls tight so nothing slips out during frying.
- Vegetable oil, for frying: Your secret weapon for that irresistible crispy, crunchy exterior.
- Optional dipping sauce – Thousand Island dressing or spicy mustard, 1/2 cup: Adds extra flavor and a creamy or zesty kick that takes these egg rolls over the top.
How to Make Corned Beef and Sauerkraut Egg Rolls Recipe
Step 1: Prepare the Filling
Start by combining the corned beef, sauerkraut, shredded Swiss cheese, and black pepper in a medium bowl. Make sure the sauerkraut is well-drained to avoid soggy egg rolls. This mixture is the heart of your egg rolls, balancing tangy, salty, and savory notes all in one bite.
Step 2: Assemble the Egg Rolls
Lay one egg roll wrapper on a clean surface, arranged like a diamond with a corner pointing toward you. Spoon about 2 tablespoons of the filling onto the bottom third of the wrapper. Fold the bottom corner up over the filling, then fold in the sides snugly, and roll tightly toward the top corner. Brush that top corner with a bit of water to seal the roll perfectly. Repeat these steps with the remaining wrappers and filling to get all your delicious rolls ready.
Step 3: Fry to Golden Perfection
Heat approximately 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully fry the egg rolls in batches, turning occasionally, for about 2 to 3 minutes on each side until they turn a beautiful golden brown and become crisp. Remove each batch with a slotted spoon and drain on paper towels to soak up excess oil.
How to Serve Corned Beef and Sauerkraut Egg Rolls Recipe
Garnishes
Sprinkle freshly chopped parsley or a bit of chopped chives over the top for a pop of color and a subtle hint of freshness. A light dusting of cracked black pepper also complements the flavors beautifully and invites guests to dig in.
Side Dishes
These egg rolls pair fantastically with crisp, refreshing sides like a simple coleslaw or a fresh green salad to balance out the richness. You might also serve them alongside some crispy sweet potato fries or a tangy pickle spear for an authentic deli vibe.
Creative Ways to Present
For a crowd-pleasing platter, slice a few egg rolls on the diagonal and fan them out. Arrange dipping sauces in small bowls around the plate—Thousand Island dressing and spicy mustard work wonders. To impress at parties or gatherings, try serving them on a wooden board with decorative greens and toothpicks for easy grabbing.
Make Ahead and Storage
Storing Leftovers
Leftover Corned Beef and Sauerkraut Egg Rolls Recipe are best stored in an airtight container in the fridge and will keep well for up to 3 days. Before refrigerating, let them cool completely to preserve their crispiness during reheating.
Freezing
You can freeze the assembled but uncooked egg rolls by placing them on a baking sheet lined with parchment, freezing until firm, then transferring to a freezer bag. They will keep for up to 2 months. When ready to eat, fry or air fry them straight from the freezer for delicious convenience.
Reheating
Reheat leftover egg rolls in an air fryer or a preheated oven at 375°F for 8 to 10 minutes to regain their crispy texture. Avoid microwaving if possible, as it tends to make the wrappers soggy and chewy instead of delightfully crunchy.
FAQs
Can I make these egg rolls healthier?
Absolutely! You can bake them instead of frying by brushing the rolls lightly with oil and baking at 400°F for about 15-20 minutes or until crispy. Using an air fryer also reduces oil usage while keeping that perfect crunch.
What can I use instead of corned beef?
If you want a different protein, try cooked pastrami or finely chopped roast beef for a similar flavor profile. For a vegetarian twist, substitute with seasoned sautéed mushrooms and caramelized onions.
Is it important to drain the sauerkraut well?
Yes, very important! Excess moisture from sauerkraut can make the egg rolls soggy and cause them to fall apart during frying. Use a fine strainer or press with a paper towel to remove as much liquid as possible before mixing it into the filling.
Can I prepare these ahead and fry later?
Definitely! Assemble all the egg rolls, then cover and refrigerate up to 8 hours before frying. This is perfect for parties or meal prep and ensures your egg rolls stay fresh and crispy when cooked.
What dips go best with Corned Beef and Sauerkraut Egg Rolls Recipe?
Classic Thousand Island dressing and spicy mustard are favorites because they complement the Reuben-inspired flavors perfectly. You could also experiment with horseradish sauce, creamy ranch, or a tangy Russian dressing to mix things up.
Final Thoughts
This Corned Beef and Sauerkraut Egg Rolls Recipe is such a delightful way to reinvent familiar, beloved ingredients into something fresh, fun, and utterly crave-worthy. Whether for a festive gathering or a cozy night in, these crispy bites deliver a perfect balance of tang, savory depth, and gooey cheese that simply can’t be beat. Give them a try and get ready to impress yourself and your friends with this irresistible, flavorful treat.
Print
Corned Beef and Sauerkraut Egg Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion / American
Description
These Corned Beef and Sauerkraut Egg Rolls offer a crispy, flavorful twist on the classic Reuben sandwich. Crispy fried egg roll wrappers encase a savory blend of chopped corned beef, tangy sauerkraut, shredded Swiss cheese, and black pepper, perfect for a party appetizer or snack served with optional Thousand Island dressing or spicy mustard.
Ingredients
Filling
- 1 cup cooked corned beef, finely chopped
- 1 cup sauerkraut, well-drained
- 1/2 cup shredded Swiss cheese
- 1/4 teaspoon black pepper
For Wrapping
- 12 egg roll wrappers
- Small bowl of water (for sealing)
For Frying
- Vegetable oil for frying, about 2 inches deep
Optional Dipping Sauce
- 1/2 cup Thousand Island dressing or spicy mustard
Instructions
- Prepare the Filling: In a medium bowl, combine the finely chopped cooked corned beef, well-drained sauerkraut, shredded Swiss cheese, and black pepper, mixing until evenly distributed to create a flavorful filling.
- Assemble the Egg Rolls: Lay one egg roll wrapper on a clean surface in a diamond shape with a corner facing you. Spoon about 2 tablespoons of the filling onto the bottom third of the wrapper. Fold the bottom corner over the filling, then fold in the sides tightly around the filling. Roll the wrapper up firmly and brush the top corner with water to seal the egg roll. Repeat this process with the remaining wrappers and filling.
- Heat the Oil: In a deep skillet or pot, heat vegetable oil to 350°F (175°C). Ensure the oil is hot enough for frying to achieve crispiness without absorbing excess oil.
- Fry the Egg Rolls: Carefully place egg rolls in batches into the hot oil. Fry each batch for about 2–3 minutes per side until the egg rolls are golden brown and crispy all over. Avoid overcrowding the pan to maintain oil temperature.
- Drain and Serve: Remove cooked egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve hot with optional Thousand Island dressing or spicy mustard for dipping.
Notes
- Ensure the sauerkraut is very well drained to prevent soggy egg rolls.
- Egg rolls can be assembled ahead of time and fried just before serving to save time.
- For a healthier alternative, air fry the egg rolls at 375°F for 10–12 minutes, flipping halfway through for even crisping.
