sWhat are Reuben egg rolls made of?

Reuben egg rolls are typically made with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, all wrapped in an egg roll wrapper and then deep-fried or air-fried.

What dipping sauce goes with Reuben egg rolls?

The classic dipping sauce for Reuben egg rolls is Thousand Island dressing. However, spicy mustard or a horseradish cream sauce can also be delicious options.

Can you air fry Reuben egg rolls?

Yes, Reuben egg rolls can be easily air-fried. Preheat your air fryer to around 375°F (190°C) and cook for about 8-12 minutes, flipping halfway through, until golden brown and crispy.

What kind of cheese is best for Reuben egg rolls?

Swiss cheese is the most traditional and recommended cheese for Reuben egg rolls, providing the authentic Reuben flavor.

Can I make Reuben egg rolls ahead of time?

Yes, you can assemble Reuben egg rolls ahead of time and store them in the refrigerator for up to 24 hours before frying or air frying.

How do I keep Reuben egg rolls from getting soggy?

Ensure the filling ingredients are well-drained to prevent excess moisture. Fry or air fry at a high enough temperature to achieve a crispy exterior quickly, which helps to seal the wrapper.

Mini Reuben Egg Rolls: Your New Favorite Crispy Party Appetizer 2026

Mini Reuben Egg Rolls

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These mini Reuben egg rolls are a fun, crispy twist on the classic deli sandwich. Packed with corned beef, sauerkraut, and Swiss cheese, they are the perfect dippable party appetizer or snack.

Author: Harmony
Prep Time: 20min
Cook Time: 20min
Total Time: 40min
Yield: About 14-16 egg rolls 1x
Category: snack
Method: baking
Cuisine: American

Ingredients

Scale

6 ounces corned beef, thinly sliced and chopped
1 cup sauerkraut, well drained and squeezed dry
3/4 cup shredded Swiss cheese
1 package (12 ounce) egg roll wrappers (about 14-16)
Water for sealing wrappers
Oil for brushing or spraying
Russian dressing for serving

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium bowl, combine the chopped corned beef, drained sauerkraut, and shredded Swiss cheese. Mix gently until evenly combined.
Place one egg roll wrapper on a clean surface with a corner pointing toward you (like a diamond).
Place about 2 tablespoons of the filling just below the center of the wrapper.
Fold the bottom corner up and over the filling, tucking it snugly. Fold the left and right corners inward toward the center to form an envelope shape.
Roll the wrapper tightly toward the remaining top corner. Dab the top corner with a little water and press to seal. Repeat with remaining wrappers and filling.
Place the sealed egg rolls on the prepared baking sheet. Lightly brush or spray each one with oil.
Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
Serve immediately with Russian dressing for dipping.

Notes

Ensure sauerkraut is very well drained to prevent soggy egg rolls. For a crispier result, you can fry in 350°F oil for 2-3 minutes per side. Assemble ahead and freeze unbaked on a tray before transferring to a bag; bake from frozen, adding 5-10 extra minutes.

Nutrition

Serving Size: 2
Calories: 220
Sugar: 1
Sodium: 800
Fat: 10
Saturated Fat: 4
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 22
Fiber: 1
Protein: 10
Cholesterol: 30

Find it online: https://harmonymeal.com/mini-reuben-egg-rolls/