Introduction

Celebrate St. Patrick’s Day with a fun twist on a classic favorite—Reuben egg rolls! These crispy, golden egg rolls are filled with savory corned beef, tangy sauerkraut, and melted Swiss cheese, paired perfectly with an easy homemade Thousand Island dip. They make for a delicious party appetizer or snack.

The image shows golden-brown fried spring rolls stacked on a white speckled plate with a white marbled surface underneath. One spring roll is cut in half and held by a woman's hand, revealing its inside, which has three layers: the outer crispy golden shell, a middle layer of melted pale yellow cheese, and an inner layer of purple-red cabbage mixed with green herbs. Small sesame seeds are sprinkled on the crispy shell, adding texture. The rolls rest on a few pieces of purple cabbage, creating a contrast with the warm colors of the rolls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz corned beef, chopped or shredded

½ cup sauerkraut, well-drained

4 oz Swiss cheese, shredded

12 egg roll wrappers

Butter or vegetable/canola oil for frying

2 green onions, thinly sliced

Garlic powder, a pinch

Black pepper, a pinch

For the Thousand Island Dip:

½ cup mayonnaise

2 tbsp ketchup

1 tbsp dill pickle relish

1 tsp Worcestershire sauce

Hot sauce, a few dashes (optional)

Instructions

Step 1: Prepare your filling by combining chopped corned beef, well-drained sauerkraut, shredded Swiss cheese, sliced green onions, garlic powder, and black pepper in a large bowl. Stir gently to mix evenly.

Step 2: Make the Thousand Island dip by whisking together mayonnaise, ketchup, dill pickle relish, Worcestershire sauce, and hot sauce if using, in a small bowl. Taste and adjust seasoning as needed. Cover and refrigerate until serving.

Step 3: To assemble the egg rolls, lay one egg roll wrapper on a clean surface with a corner pointing toward you. Spoon about 2 tablespoons of filling near the bottom corner, leaving edges clear. Fold the bottom corner over the filling, then fold the two side corners in snugly. Roll tightly toward the top corner, sealing the edge with a dab of water. Repeat with remaining wrappers.

Step 4: Heat about 2 inches of oil in a frying pan or Dutch oven to medium-high heat until it reaches approximately 350°F (175°C). Test the temperature by dropping a small piece of wrapper into the oil—it should bubble and float immediately.

Step 5: Fry 3-4 egg rolls at a time without crowding the pan. Turn occasionally and cook until all sides are golden brown and crispy, about 6-8 minutes. Remove and drain on paper towels.

Step 6: Serve the egg rolls warm with the Thousand Island dip. Garnish with extra sliced green onions if desired.

Tips & Variations

Make sure to well-drain the sauerkraut to prevent soggy egg rolls.

For a spicier kick, add a pinch of cayenne pepper to the filling.

Use a thermometer to maintain oil temperature for crispier and evenly cooked egg rolls.

Swap Swiss cheese for provolone or mozzarella for a different melt and flavor.

Try baking the egg rolls at 400°F (200°C) for 20-25 minutes as a lighter alternative—turning halfway through for even crispiness.

FAQs

Can I prepare the filling in advance?

Yes, you can prepare the filling a day ahead. Keep it refrigerated in an airtight container and assemble the egg rolls just before frying for best texture.

What can I use instead of egg roll wrappers?

If you don’t have egg roll wrappers, you can use wonton wrappers or even large flour tortillas, though the texture and crispiness might differ slightly.