Reuben Egg Rolls

Reuben Egg Rolls

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1 can (15 ounces) sauerkraut, drained
1 cup cooked shredded corned beef
1 cup shredded Swiss cheese
1/2 cup thousand island dressing
8 egg roll wrappers
Spicy brown mustard for dipping

In a bowl, combine the sauerkraut, corned beef, cheese and dressing. Place 1/3 cup of the mixture in center of each egg roll wrapper, fold two opposite corners over so tips are touching. Brush water on one of the remaining corner and edges. Roll opposite corner around filling mixture. Repeat with remaining filling. Deep fry at 375 for 3-5 minutes or until golden. Serve with mustard for dipping.

These can be also sprayed with cooking spray or brushed with oil and baked at 425 for 10-15 minutes.

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  1. Jane Benson says:

    Made these for a Super Bowl party. Boy, did they go fast! People loved them!

  2. Amy, I caught some of your videos on YouTube and your passion for cooking easy-peasy, great tasting food is amazing! Keep up the great work! I’m definitely going to try this Rueben Egg Roll recipe out tonight. Thanks so much!