Irresistible St. Patrick’s Day Reuben Egg Rolls with Easy Thousand Island Dip Recipe
Celebrate St. Patrick’s Day with these irresistibly crispy Reuben Egg Rolls stuffed with classic corned beef, sauerkraut, Swiss cheese, and green onions, paired perfectly with an easy homemade Thousand Island dip. These golden fried egg rolls are a fun and flavorful twist on the traditional Reuben sandwich, perfect for parties or appetizers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 egg rolls (serves 12) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Irish-American
Ingredients
Scale
Egg Roll Filling
- 8 oz corned beef, chopped or shredded
- ½ cup sauerkraut, well-drained
- 4 oz Swiss cheese, shredded
- 2 green onions, thinly sliced
- Garlic powder, a pinch
- Black pepper, a pinch
- 12 egg roll wrappers
- Butter or vegetable/canola oil for frying (about 2 inches deep in pan)
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
- Prepare the filling: In a large bowl, gently mix the chopped corned beef, well-drained sauerkraut, shredded Swiss cheese, sliced green onions, garlic powder, and black pepper until combined.
- Make the Thousand Island dip: In a small bowl, whisk together mayonnaise, ketchup, dill pickle relish, Worcestershire sauce, and hot sauce if using. Taste and adjust seasoning as desired. Cover and refrigerate until ready to serve.
- Assemble the egg rolls: Lay one egg roll wrapper on a clean surface with a corner pointing toward you. Spoon about 2 tablespoons of the filling near the bottom corner, leaving the 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.
- Heat the oil: Pour about 2 inches of oil into a frying pan or Dutch oven. Heat over medium-high heat to approximately 350°F (175°C). Test the temperature by dropping a small piece of wrapper into the oil; it should bubble and float immediately.
- Fry the egg rolls: Carefully add 3-4 egg rolls at a time, ensuring not to crowd the pan. Fry, turning occasionally, for 6-8 minutes or until all sides are golden brown and crispy. Remove the egg rolls and drain them on paper towels.
- Serve: Serve the hot egg rolls warm with the Thousand Island dip on the side. Garnish with extra sliced green onions if desired.
Notes
- Ensure the sauerkraut is well-drained to prevent soggy egg rolls.
- Sealing the egg rolls edges with water helps prevent them from opening during frying.
- Maintain oil temperature around 350°F for crispy, non-greasy egg rolls.
- Use a deep frying pan or Dutch oven for better temperature control and safety.
- These egg rolls can be made ahead and fried just before serving.
- Leftover Thousand Island dip keeps well refrigerated for up to 3 days.
Keywords: St. Patrick's Day, Reuben Egg Rolls, Corned Beef Egg Rolls, Thousand Island Dip, Fried Egg Rolls, Party Appetizer
