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
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
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 2g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg
