If you’re craving a classic Reuben sandwich but want something fun, crispy, and perfect for sharing, these Baked Reuben Egg Rolls are about to become your new obsession! Imagine all the best parts of a deli Reuben—savory corned beef, tangy sauerkraut, creamy Swiss cheese, and that signature Thousand Island dressing—snuggled inside a golden, crunchy egg roll wrapper. They’re easy to make, lighter than their fried cousins, and absolutely irresistible for parties, game day, or whenever you need a comforting bite with a twist.

Baked Reuben Egg Rolls Recipe - Recipe Image

Ingredients You’ll Need

The best part about Baked Reuben Egg Rolls is how each ingredient plays a starring role. You don’t need a long shopping list, just a few quality staples that come together to create something magical—crispy, gooey, salty, and utterly delicious.

Egg roll wrappers: These hold everything together and bake up perfectly crisp in the oven.
Corned beef (1 1/2 cups, cooked and finely chopped): Go for classic deli corned beef or use leftovers—just make sure it’s chopped small for easy rolling.
Sauerkraut (1 cup, drained and patted dry): Well-drained sauerkraut gives that iconic tang and crunch without making the egg rolls soggy.
Swiss cheese (1 cup, shredded): Melty, nutty, and creamy, Swiss cheese is essential for that authentic Reuben flavor.
Thousand Island dressing (1/4 cup, plus extra for dipping): This creamy, sweet-tangy sauce ties everything together and makes for a perfect dipping partner.
Dijon mustard (1 tablespoon): A little sharp Dijon cuts through the richness and amps up the flavor.
Nonstick cooking spray or olive oil spray: A quick spritz helps the egg rolls crisp up beautifully in the oven without frying.

How to Make Baked Reuben Egg Rolls

Step 1: Prep Your Oven and Baking Sheet

Start by heating your oven to 400°F (200°C). Line a baking sheet with parchment paper so nothing sticks and clean-up is a breeze. This high heat is key for getting that crave-worthy crispy crust without deep frying.

Step 2: Mix Up the Reuben Filling

Grab a big mixing bowl and combine the finely chopped corned beef, drained sauerkraut, shredded Swiss cheese, Thousand Island dressing, and Dijon mustard. Stir everything together until it’s evenly mixed—this way, every bite has the perfect balance of salty, creamy, and tangy flavors.

Step 3: Assemble the Egg Rolls

Place an egg roll wrapper on a clean surface in a diamond shape, with one corner pointing toward you. Spoon 2 to 3 tablespoons of the filling just below the center. Fold the bottom corner up over the filling, fold in the sides, and roll it up tightly. Seal the top corner with a dab of water to keep everything snug. Repeat with the rest of the filling and wrappers.

Step 4: Get Ready to Bake

Arrange your assembled egg rolls seam-side down on the prepared baking sheet. Give them a light spray with nonstick spray or a brush of olive oil—this helps them turn a gorgeous golden brown in the oven and adds a little extra crunch.

Step 5: Bake to Golden Perfection

Pop the tray into the oven and bake for 18 to 22 minutes, turning the egg rolls halfway through to ensure even crispiness on all sides. You’re looking for a deep golden color and a shell that crackles when you bite in. Serve them hot with extra Thousand Island dressing for dipping!

How to Serve Baked Reuben Egg Rolls

Garnishes

A sprinkle of chopped fresh parsley or chives over your Baked Reuben Egg Rolls adds a pop of color and a hint of freshness. For a fun deli touch, serve with a few dill pickle spears or a light dusting of caraway seeds to echo that classic rye bread flavor.

Side Dishes

These egg rolls are fantastic on their own but are even better with simple sides. Try pairing them with a crisp green salad, creamy coleslaw, or even hand-cut potato wedges. If you want to keep things classic, kettle chips or a bowl of soup (like potato or tomato) make wonderful accompaniments.

Creative Ways to Present

Pile your Baked Reuben Egg Rolls high on a platter for a party appetizer, or slice them in half on a diagonal and arrange them on a wooden board for a fun bistro vibe. For game day, serve them in a basket lined with parchment, with little ramekins of dipping sauce. However you present them, they’re guaranteed to disappear fast!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let the Baked Reuben Egg Rolls cool completely before transferring to an airtight container. Store them in the refrigerator for up to 3 days—the crispy shell will soften a bit, but they’ll still be packed with flavor.

Freezing

These egg rolls freeze beautifully! Arrange cooled egg rolls on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag. They’ll keep for up to 2 months. To reheat, there’s no need to thaw—just bake straight from the freezer.

Reheating

For best results, reheat Baked Reuben Egg Rolls in the oven or air fryer at 350°F until hot and crispy, about 8–10 minutes. Avoid microwaving if you want to keep the shell crunchy. Serve with fresh Thousand Island for dipping!

FAQs

Can I use pastrami instead of corned beef?

Absolutely! Pastrami gives a smoky, peppery twist that pairs wonderfully with the other classic Reuben flavors. Just slice or chop it finely so it tucks neatly into the wrappers.

How do I keep the egg rolls from getting soggy?

Make sure the sauerkraut is really well drained and patted dry—excess moisture is the main culprit behind sogginess. Also, roll the wrappers tightly and bake at a high temperature for maximum crispiness.

Can I make these gluten-free?

Yes, you can look for gluten-free egg roll wrappers at specialty stores or online. Double-check all your other ingredients, especially the dressing and mustard, for hidden gluten.

What dipping sauces go well besides Thousand Island?

Russian dressing is a great alternative, or try creamy horseradish sauce for a spicy kick. Some folks even like a bit of spicy brown mustard or a mild honey mustard for a different flavor profile.

Are these Baked Reuben Egg Rolls good for parties?

They’re perfect for parties! You can assemble them ahead of time and bake just before your guests arrive. They stay crisp and delicious on a buffet and are easy to eat with your hands.

Final Thoughts

If you’re looking for a playful twist on a deli favorite, you can’t go wrong with Baked Reuben Egg Rolls. They’re easy, crowd-pleasing, and packed with the flavors you love in a fun, crispy package. Give them a try—you might never look at a Reuben the same way again!

Baked Reuben Egg Rolls Recipe

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4.6 from 6 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 egg rolls 1x
Diet: Non-Vegetarian

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Description

These Baked Reuben Egg Rolls are a delicious twist on the classic Reuben sandwich, featuring corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing wrapped in crispy baked egg roll wrappers. Perfect as a savory appetizer or St. Patrick’s Day snack, they offer all the flavors of a Reuben in a fun, handheld form with less fat from baking instead of frying.

Ingredients

Scale

Filling

1 1/2 cups cooked corned beef, finely chopped
1 cup sauerkraut, drained and patted dry
1 cup shredded Swiss cheese
1/4 cup Thousand Island dressing (plus more for dipping)
1 tablespoon Dijon mustard

For Assembly

12 egg roll wrappers
Nonstick cooking spray or olive oil spray

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Prepare Filling: In a large bowl, combine the finely chopped corned beef, drained sauerkraut, shredded Swiss cheese, 1/4 cup Thousand Island dressing, and Dijon mustard. Mix thoroughly until all ingredients are evenly incorporated.
Assemble Egg Rolls: Lay one egg roll wrapper on a clean flat surface with one corner pointing toward you to form a diamond shape. Spoon about 2 to 3 tablespoons of the filling near the center of the wrapper.
Roll and Seal: Fold the bottom corner over the filling, then fold in both side corners tightly. Roll the wrapper upward, forming a tight cylinder, and seal the top corner by moistened it with a bit of water to ensure it sticks closed. Repeat this process with the remaining wrappers and filling.
Prepare for Baking: Place the assembled egg rolls seam-side down on the prepared baking sheet. Lightly spray the tops with nonstick cooking spray or brush with olive oil to help them crisp evenly and turn golden brown.
Bake: Bake in the preheated oven for 18 to 22 minutes, flipping the egg rolls once halfway through baking for even crispness. Bake until golden and crispy on all sides.
Serve: Remove from oven and serve warm. Offer extra Thousand Island dressing on the side for dipping to complement the flavors.

Notes

Ensure the sauerkraut is thoroughly drained to avoid soggy egg rolls.
These egg rolls can be made ahead of time and reheated in an oven or air fryer for convenience.
For a spicier version, add a pinch of horseradish or a dash of hot sauce to the filling mixture.
Use nonstick spray or olive oil sparingly to keep the egg rolls crispy without excess fat.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: American