Reuben Egg Roll Wraps With Dipping Sauce

My grandmother, bless her heart, was a master of the Reuben. She knew exactly how much sauerkraut to pile on, the perfect cheese-to-corned-beef ratio, and the ideal time to grill it so the rye was crisp but the Swiss was molten. One rainy afternoon, staring at leftover Reuben ingredients, I had a wild thought: what if I could capture that classic flavor in a crispy, handheld egg roll? The experiment was an instant success – a portable, crowd-pleasing homage to Grandma’s masterpiece.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yields: 8 egg rolls
• Serves: 4
• Dietary Type: Not specified

Ingredients

• 1 1⁄2 cups sauerkraut, drained
• 1 1⁄2 teaspoons caraway seeds (or to taste)
• 1⁄2 lemon, juice of
• 6 ounces corned beef, thinly sliced, cut into strips
• 4 ounces swiss cheese, thinly sliced, cut into strips
• 1 egg, beaten with 1 tablespoon water
• 8 egg roll wraps
• 2 tablespoons prepared yellow mustard
• 1 cup vegetable oil, for frying
• Prepared thousand island dressing, for dipping

Equipment Needed

• Large skillet
• Work surface
• Paper towels

Instructions

1. Begin by preparing the sauerkraut mixture. In a large skillet over medium-high heat, sauté the drained sauerkraut and caraway seeds. The goal here is to evaporate most of the moisture and allow the sauerkraut to begin to brown, which intensifies its flavor. This should take approximately 5-7 minutes. Keep a close eye on it and stir frequently to prevent burning.

2. Once the sauerkraut has browned slightly and much of the moisture has evaporated, stir in the juice of 1/2 lemon. The acidity of the lemon juice will brighten the flavor of the sauerkraut and balance the richness of the other ingredients. Remove from heat and set aside to cool slightly.

3. Now, prepare the egg roll wrappers. Arrange an egg roll wrapper on a clean work surface with a corner facing towards you, resembling a diamond shape. In a small bowl, whisk together 1 egg with 1 tablespoon of water to create an egg wash. Brush the edges of the wrapper with the egg wash. This will act as a glue to seal the egg roll tightly.

4. Begin assembling the egg rolls. Place a strip of Swiss cheese on the wrapper, about 1 inch above the bottom corner. Top the cheese with strips of corned beef, followed by approximately 3 tablespoons of the prepared sauerkraut mixture. Be careful not to overfill the wrapper, as this can make it difficult to seal and may cause the egg roll to burst during frying.

5. Drizzle the sauerkraut mixture with prepared yellow mustard. The mustard adds a tangy kick that complements the other flavors.

6. Time to roll! Fold the bottom corner of the wrapper up and over the filling, tucking it in to enclose. Then, fold in both the left and right sides of the wrapper towards the center. Finally, tightly roll the egg roll up towards the top corner. The egg wash will help seal the edge. Repeat this process with the remaining wrappers and filling. Ensure each egg roll is tightly sealed to prevent oil from seeping in during frying.

7. Heat the vegetable oil in the same large skillet over medium-high heat. The oil should reach a temperature of approximately 360°F (182°C). You can use a deep-fry thermometer to monitor the temperature, or test the oil by dropping a small piece of wrapper into it. If the wrapper sizzles and browns quickly, the oil is ready.

8. Carefully add half of the assembled egg rolls to the hot oil. Be sure not to overcrowd the skillet, as this can lower the oil temperature and result in soggy egg rolls. Fry the egg rolls on all sides until they are golden brown and crisp, approximately 5-7 minutes total. Monitor the heat and adjust as needed to ensure even cooking.

9. Remove the fried egg rolls from the skillet and place them on paper towels to drain excess oil. Repeat the frying process with the remaining egg rolls.

10. Serve the Reuben Egg Rolls immediately while they are hot and crispy. Serve with thousand island dressing for dipping.

Expert Tips & Tricks

• For an extra crispy egg roll, consider double frying. After the initial fry, let the egg rolls cool slightly, then fry them again for a minute or two just before serving.
• If you don’t have egg roll wrappers, wonton wrappers can be used, though the filling amount will need to be adjusted.
• Prepare the sauerkraut mixture a day ahead of time to save time. The flavors will meld together even more, resulting in an even tastier filling.
• If the egg rolls start to brown too quickly, reduce the heat slightly.
• To prevent the egg rolls from sticking to the skillet, ensure the oil is hot enough before adding them.

Serving & Storage Suggestions

Serve these Reuben Egg Rolls immediately while they are at their crispiest and warmest. Arrange them artfully on a platter, accompanied by a bowl of Thousand Island dressing for dipping. A sprinkle of fresh parsley adds a pop of color.

Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, the best method is to bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy again. Microwaving is not recommended, as it can make them soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	920 kcal	N/A
Calories from Fat	657 g	71%
Total Fat	73.1 g	112%
Saturated Fat	15.4 g	76%
Cholesterol	126.4 mg	42%
Sodium	1359.7 mg	56%
Total Carbohydrate	42.7 g	14%
Dietary Fiber	3.1 g	12%
Sugars	1.8 g	7%
Protein	24.2 g	48%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian Reuben Egg Rolls: Substitute the corned beef with seasoned mushrooms or a plant-based corned beef alternative.
• Spicy Reuben Egg Rolls: Add a pinch of red pepper flakes to the sauerkraut mixture for a little heat. Alternatively, use a spicy mustard instead of yellow mustard.
• Gluten-Free Reuben Egg Rolls: While finding gluten-free egg roll wrappers can be challenging, some specialty stores carry them. Alternatively, use large lettuce leaves as a wrap for a lighter, gluten-free version.
• Different Cheese: Experiment with other types of cheese, such as provolone or Gruyère, for a different flavor profile.
• Russian Dressing: If you prefer Russian dressing over Thousand Island, feel free to use it for dipping.

FAQs (Frequently Asked Questions)

Q: Can I make these egg rolls ahead of time?
A: You can assemble the egg rolls ahead of time and store them in the refrigerator for a few hours. However, it’s best to fry them just before serving to ensure maximum crispness.

Q: What if I can’t find egg roll wrappers?
A: Wonton wrappers can be used as a substitute, but you’ll need to use less filling in each one.

Q: Can I bake these instead of frying?
A: While frying yields the best results, you can bake them at 400°F (200°C) for about 15-20 minutes, flipping halfway through. They won’t be quite as crispy, but it’s a healthier option.

Q: How do I prevent the egg rolls from sticking to the skillet?
A: Make sure the oil is hot enough before adding the egg rolls. Also, don’t overcrowd the skillet, as this can lower the oil temperature and cause the egg rolls to stick.

Q: Can I freeze these egg rolls?
A: Yes, you can freeze them after frying. Let them cool completely, then wrap them individually in plastic wrap and store them in a freezer bag for up to 2 months. Reheat them in a preheated oven.

Final Thoughts

These Reuben Egg Roll Wraps are a fun and delicious twist on a classic sandwich. They’re perfect for appetizers, snacks, or even a light meal. I encourage you to give this recipe a try and let me know what you think. Experiment with different variations and find your perfect combination of flavors. And who knows, maybe you’ll create your own family favorite! Enjoy!