Reuben Egg Rolls

Patricia Stagich


  • 2 Cups  Cooked Corned Beef, chopped
  • 1 Cup  Cooked cabbage, chopped
  • 1/2 Cup  fresh sauerkraut
  • slices swiss cheese, diced
  • 1/2 Cup  Thousand Island Dressing
  • egg, beaten
  • 2 Cups  canola oil
  •   Egg roll wrappers

Save some of the corned beef to make these crispy egg rolls!


In a medium bowl combine corned beef, cabbage, sauerkraut and swiss cheese.  Mix lightly until combined.

Heat your oil to about 350 degrees.  While oil is heating, make the egg rolls.

Lay one wrapper with the points facing you like a diamond.  Brush with egg wash.  Add another wrapper directly on top and brush again with egg wash.  Place 3-4 tablespoons of the corned beef mixture on the wrapper closest to you.  You can also add about 1 tsp. of the Thousand Island Dressing before closing up the egg rolls.

Fold both sides over toward the middle and push down filling towards you.  Begin to roll from the bottom to form egg roll.  The egg wash will seal the egg roll.

This should make about 8 egg rolls.  Let egg rolls set for about ten minutes, covered with a damp paper towel.  Carefully add about 4 egg rolls into the hot oil and fry for about 5-6 minutes or until golden brown.  Remove and drain on paper towel.  Serve with grainy mustard or Thousand Island dressing.

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