Crispy Reuben Egg Rolls Recipe with Easy Homemade Thousand Island Dip

“Wait, you’re rolling a Reuben into an egg roll?” That’s exactly what my friend Mark blurted out during our last game night when I pulled these Crispy Reuben Egg Rolls with Creamy Thousand Island Dip out of the fryer. Honestly, I was half-expecting skepticism since Reubens are such a classic sandwich with their own charm, but wrapping all those flavors in an egg roll wrapper turned out to be a total game changer. The first time I made this recipe was a bit of a happy accident—I was craving a Reuben but didn’t want to deal with sandwiches falling apart or messy layers. So, I grabbed some egg roll wrappers, piled in corned beef, sauerkraut, Swiss cheese, and a little extra Thousand Island dressing, then fried them up. The crunch, the melty cheese, and that tangy sauerkraut bite all in one crispy package? Yeah, it was a win.

Since then, I’ve found myself making these egg rolls multiple times a week, especially when friends pop by unexpectedly or for casual weekend snacks. The creamy Thousand Island dip, which I make from scratch, seals the deal every time—it’s tangy, a little sweet, and rich enough to complement those crispy rolls perfectly. This recipe isn’t just about convenience; it’s about turning something familiar into a fun, shareable treat that feels a little special but doesn’t take forever to whip up. It’s amazing how a few simple ingredients wrapped in crispy goodness can bring people together around the table.

What’s stuck with me is how this recipe manages to feel indulgent without being overly complicated. It’s the kind of dish you can trust to impress without stress, and honestly, that comforting crunch paired with creamy dip feels like a solid reset after a long day. So, if you’re curious about giving your Reuben game a twist, let’s get into why these Crispy Reuben Egg Rolls with Creamy Thousand Island Dip might just become your new go-to snack or party favorite.

Why You’ll Love This Recipe

After countless kitchen experiments and sharing these egg rolls with friends—some of whom declared themselves Reuben purists—I’m confident this recipe stands out for good reasons. Here’s why you’ll want to keep this one in your rotation:

• Quick & Easy: Ready in about 30 minutes from start to finish, perfect for last-minute cravings or casual get-togethers.
• Simple Ingredients: Uses everyday pantry staples and deli finds—no need for a special trip to a gourmet store.
• Perfect for Parties: These bite-sized egg rolls with their creamy dip are a crowd-pleaser at game nights, brunches, or casual dinners.
• Crowd-Pleaser: Kids and adults both love the crispy texture paired with familiar Reuben flavors.
• Unbelievably Delicious: The balance of salty corned beef, tangy sauerkraut, and melty Swiss cheese wrapped in a crunchy shell is pure comfort food with a twist.

This isn’t just another Reuben sandwich tossed in a wrapper. The secret to success is in the layering—blending just the right amount of corned beef with melty Swiss and a touch of sauerkraut that’s been drained well, so it doesn’t sog the wrapper. Plus, making your own Thousand Island dip from scratch—creamy, tangy, and slightly sweet—takes the whole experience to a different level. I’ve tried using store-bought versions, but honestly, the homemade dip wins every time.

Whether you’re looking to impress friends or just want a cozy snack that hits all the right notes, these egg rolls deliver. They’re the kind of recipe that makes you pause mid-bite and think, “Okay, this is really good.” And that’s the kind of food that sticks with you.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find at your local deli or grocery store.

• Corned beef, thinly sliced or chopped – I usually grab pre-cooked deli corned beef; it’s flavorful and convenient.
• Sauerkraut, well-drained – Look for a firm, crisp sauerkraut to avoid soggy egg rolls.
• Swiss cheese, shredded – Adds melty richness; Gruyère can be a fun swap for a nuttier flavor.
• Egg roll wrappers – Found in the refrigerated section; I prefer brands like Spring Home for their thin, crisp texture.
• Thousand Island dressing ingredients:
  • Mayonnaise (use full-fat for creaminess)
  • Ketchup
  • Dill pickle relish
  • Worcestershire sauce
  • Onion powder
  • Garlic powder
• Vegetable oil for frying – Can substitute with canola or peanut oil for a neutral frying flavor.
• Optional: A squeeze of fresh lemon juice in the dip to brighten flavors.

Feel free to swap the corned beef for pastrami or even a vegetarian deli slice if you want to experiment. The beauty of this recipe is how easy it is to tweak based on what you have on hand. For those avoiding dairy, you can try a dairy-free Swiss-style cheese or leave out the cheese entirely—though that melty layer really ties everything together.

Equipment Needed

• Deep-fryer or a large heavy-bottomed pot: For frying the egg rolls; a deep-fryer with temperature control makes life easier but a sturdy pot works fine.
• Slotted spoon or spider strainer: To safely remove the egg rolls from hot oil.
• Mixing bowls: For combining the filling and preparing the dip.
• Sharp knife and cutting board: For chopping corned beef and prepping ingredients.
• Measuring spoons and cups: For precise dip seasoning.
• Baking sheet lined with paper towels: To drain excess oil after frying.

If you don’t have a deep-fryer, a heavy pan with a thermometer can do the trick. Just keep an eye on the oil temperature around 350°F (175°C) to avoid greasy or undercooked egg rolls. I’ve tried air-frying this recipe too—while it’s lighter, it doesn’t get quite as crisp as traditional frying.

Preparation Method

1. Prepare the filling: In a mixing bowl, combine about 2 cups (200g) of chopped corned beef, 1 cup (150g) of well-drained sauerkraut, and 1 cup (100g) shredded Swiss cheese. Mix gently so everything is evenly distributed but not mushy. (Tip: Press the sauerkraut in a fine mesh strainer or with paper towels to squeeze out any excess moisture.)
2. Make the Thousand Island dip: In a small bowl, whisk together ½ cup (120ml) mayonnaise, 2 tablespoons (30ml) ketchup, 1 tablespoon (15ml) dill pickle relish, 1 teaspoon Worcestershire sauce, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder. Taste and add a squeeze of lemon juice or a pinch of salt if needed. Refrigerate until serving.
3. Assemble the egg rolls: Lay one egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Place about 2 tablespoons of the filling near the corner closest to you. Fold that corner over the filling, then fold in both side corners snugly. Roll tightly toward the far corner, sealing the edge with a dab of water or beaten egg to keep it closed.
4. Heat the oil: Pour vegetable oil into your deep-fryer or pot to a depth of about 2-3 inches (5-7cm). Heat to 350°F (175°C). Use a thermometer to monitor temperature to avoid overheating.
5. Fry the egg rolls: Carefully place 3-4 egg rolls at a time into the hot oil, avoiding overcrowding. Fry for 3-4 minutes or until golden and crispy, turning occasionally for even color. Remove with a slotted spoon and drain on paper towels.
6. Serve warm: Plate the crispy egg rolls with a small bowl of the creamy Thousand Island dip on the side. Enjoy immediately for the best crunch.

Quick tip: If you want to prep ahead, you can wrap the egg rolls and freeze them on a baking sheet. Once frozen, transfer to a zip-top bag. Fry directly from frozen, adding a minute or two to the cooking time. This makes spontaneous snacking a breeze!

Cooking Tips & Techniques

Cooking these Crispy Reuben Egg Rolls is pretty straightforward, but a few tricks can really make a difference. First, drying the sauerkraut thoroughly is key. If there’s too much moisture, the wrappers get soggy and may split during frying. I learned this the hard way after my first batch ended up a bit limp.

Next, keep the filling balanced. Too much corned beef can overpower the roll and make it tough to seal, while too much cheese can leak out during frying. I aim for a ratio that keeps the rolls firm but still melty inside.

Don’t rush the frying temperature. Oil that’s too cool leads to greasy rolls, while too hot can burn the wrapper before the filling heats through. A reliable thermometer is your friend here. Also, avoid overcrowding the pot—drop the egg rolls in gently and give them space to crisp evenly.

For a foolproof seal on the egg rolls, use a light brush of water or egg wash on the wrapper edges. It acts like glue and helps keep everything neat during frying. I’ve also found that frying in batches keeps the oil temperature steady, which is crucial for consistent results.

Lastly, if you want to try a lighter version, baking or air-frying is possible but expect a different texture. The classic deep-frying method really gives that unbeatable crunch and golden color that everyone loves.

Variations & Adaptations

One of the best things about this recipe is how easy it is to customize. Here are a few variations I’ve played with:

• Vegetarian version: Swap the corned beef for sautéed mushrooms and caramelized onions. Add extra Swiss or a sharp cheddar for richness.
• Spicy twist: Mix in a teaspoon of horseradish or a few dashes of hot sauce into the Thousand Island dip for heat that cuts through the richness.
• Gluten-free option: Use gluten-free egg roll wrappers or rice paper wrappers and bake instead of frying to keep things crisp.
• Seasonal swap: In summer, I’ve replaced sauerkraut with tangy pickled cucumbers or even kimchi for a fusion flavor.
• Different cheeses: Swiss is classic, but provolone or a smoked gouda adds a nice twist.

I once tried making these with leftover corned beef hash from St. Patrick’s Day, which gave them a slightly different texture but was surprisingly good. Feel free to get creative—this recipe is forgiving and encourages experimentation.

Serving & Storage Suggestions

These Crispy Reuben Egg Rolls are best served hot and fresh, paired with a bowl of your creamy Thousand Island dip. I like to plate them with some simple pickles or a side salad to balance the richness. They also make a fantastic appetizer for casual gatherings—finger food that’s fun and satisfying.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, pop them in a hot oven (about 375°F/190°C) for 10-12 minutes to regain crispiness. Avoid microwaving if you want to keep that crunch intact.

These egg rolls also freeze well before frying. Just thaw and fry fresh when you’re ready. The flavors tend to deepen a bit overnight, which is a nice bonus if you’re prepping ahead for a party.

Nutritional Information & Benefits

Estimated per serving (2 egg rolls with dip): approximately 350 calories, 20g fat, 25g carbohydrates, and 15g protein. This recipe offers a satisfying balance of protein and fats, thanks to the corned beef and cheese, making it quite filling.

Sauerkraut provides probiotics which support gut health, and making your own Thousand Island dip lets you control added sugars and preservatives often found in store-bought versions. For those watching carbs, you can reduce the number of egg rolls per serving or choose gluten-free, lower-carb wrappers.

While this recipe isn’t low-fat, it’s a fun indulgence that can fit into a balanced diet when enjoyed mindfully. I like pairing it with fresh veggies or a crisp salad to keep things well-rounded.

Conclusion

These Crispy Reuben Egg Rolls with Creamy Thousand Island Dip capture everything I love about comfort food—crispy texture, melty cheese, tangy sauerkraut, and a dip that brings it all home. Whether you’re feeding a crowd or craving a satisfying snack, this recipe delivers that crave-worthy combo with minimal fuss.

Feel free to adjust the fillings or dip to suit your tastes, and I hope you find, like I did, that they become a dependable favorite for casual meals and entertaining. I’m always eager to hear how you make them your own, so drop a comment or share your twists!

Here’s to many crispy, melty bites ahead—happy cooking!

FAQs

Can I bake the Reuben egg rolls instead of frying?

Yes, you can bake them at 400°F (200°C) for about 15-20 minutes, turning halfway through. They won’t be quite as crispy but still tasty and less oily.

How do I prevent the egg rolls from getting soggy?

Make sure the sauerkraut is well-drained and the filling isn’t too wet. Also, fry at the right oil temperature (around 350°F/175°C) to crisp the wrappers quickly.

Can I make the Thousand Island dip ahead of time?

Absolutely! The dip actually tastes better after chilling for an hour or two, allowing the flavors to meld.

What can I substitute for corned beef?

Pastrami, roast beef, or even cooked turkey can work. For a vegetarian option, try sautéed mushrooms or seasoned tofu.

Are egg roll wrappers gluten-free?

Most traditional egg roll wrappers contain wheat flour. Look for gluten-free versions or use rice paper wrappers if you need a gluten-free alternative.

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