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Crispy Reuben Egg Rolls Recipe Easy Homemade Appetizer with Thousand Island Sauce

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A quick and easy appetizer that transforms classic Reuben sandwich flavors into crispy, handheld egg rolls served with creamy Thousand Island sauce.

Ingredients

Scale
  • 8 ounces corned beef, chopped
  • 1 cup sauerkraut, drained and patted dry
  • 1 cup Swiss cheese, shredded
  • 10 egg roll wrappers
  • 2 tablespoons butter or oil
  • 2 tablespoons green onions, finely chopped
  • For the Thousand Island sauce:
  • ½ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Heat 2 tablespoons of butter or oil in a skillet over medium heat. Add drained sauerkraut and sauté for 3-4 minutes to remove excess moisture and mellow the flavor. Let it cool slightly.
  2. In a bowl, combine the sautéed sauerkraut, chopped corned beef, shredded Swiss cheese, and green onions. Toss gently to mix.
  3. Lay one egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Keep the others covered with a damp cloth to prevent drying out.
  4. Spoon about 2 tablespoons (30 grams) of the filling near the corner closest to you. Don’t overfill to avoid bursting during frying.
  5. Fold the corner over the filling, then fold in the two side corners snugly. Roll up tightly toward the far corner. Seal the edge with a dab of water or beaten egg to secure.
  6. Pour about 2 inches of vegetable oil into a deep pan and heat to 350°F (175°C). Use a thermometer for accuracy.
  7. Carefully place 3-4 egg rolls at a time into the hot oil. Fry, turning occasionally, until golden brown and crispy, about 3-4 minutes. Remove with tongs and drain on paper towels.
  8. Whisk together mayonnaise, ketchup, relish, Worcestershire sauce, lemon juice, garlic powder, salt, and pepper until smooth to make the Thousand Island sauce.
  9. Serve the crispy egg rolls warm with a small bowl of the creamy Thousand Island sauce for dipping.

Notes

Dry sauerkraut thoroughly to avoid soggy egg rolls. Maintain oil temperature between 350–360°F for best results. Do not overfill wrappers to prevent tearing. Keep cooked egg rolls warm in a low oven while frying the rest. For gluten-free, use rice paper or gluten-free wrappers. For lighter sauce, substitute half mayonnaise with Greek yogurt.

Nutrition

Keywords: Reuben, egg rolls, appetizer, crispy, homemade, Thousand Island sauce, corned beef, sauerkraut, Swiss cheese

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