REUBEN EGG ROLLS are my go to fix when I want something crunchy and salty, but I do not feel like making a whole deli style sandwich and dealing with soggy bread. You know those nights when you open the fridge, see corned beef, a lonely block of Swiss, and that jar of sauerkraut you swear you will use more often? This is exactly what to do with all of it. These little rolls taste like a Reuben, but they are snackable, dippable, and honestly kind of fun to make. I also love them for game day because everyone grabs one and suddenly I look like I tried really hard.
Ingredient Notes
The beauty of this recipe is that it uses simple stuff, and most of it is fridge friendly. If you have ever had “Irish egg rolls” at a pub, these are in that same family, just more Reuben focused with that classic tang from sauerkraut and dressing.
Here is what I reach for:
- Egg roll wrappers: Look in the refrigerated section near tofu or fresh noodles. Keep them covered with a damp paper towel while you work so they do not dry out.
- Corned beef: Deli sliced works great. I like to chop it so every bite gets a bit of everything.
- Swiss cheese: Shred it or cut into small pieces. Slices can work, but shredded melts more evenly.
- Sauerkraut: Drain it well and squeeze it. This is the difference between crisp rolls and soggy rolls.
- Thousand Island or Russian dressing: Use your favorite. If you like more zip, stir in a tiny bit of horseradish.
- Oil spray or a little brushed oil: Especially important if you are air frying or baking.
Quick personal tip: if your sauerkraut is extra wet, I press it in a clean kitchen towel. It feels fussy, but it takes like 20 seconds and helps a lot.
Also, if you are on an egg roll kick lately, you might like this cozy, low mess dinner idea too: egg roll in a bowl. Different vibe, same comfort.
How to Make Reuben Egg Rolls
Once you do a couple, you get the rhythm. I usually set up a little assembly line, put on music, and just knock them out. This is also a good “cook with me” recipe if someone wants to help, because folding is easy to teach.
Mix the filling
In a bowl, combine chopped corned beef, Swiss cheese, and well drained sauerkraut. I add a spoon or two of dressing right into the filling, not too much. You want it flavorful, but not wet. Save the rest of the dressing for dipping, because dipping is half the fun.
Roll them up
Lay an egg roll wrapper in a diamond shape. Add filling slightly below the center, kind of like a little log. Fold the bottom point up and over the filling, then fold in the sides, then roll it up snug. Dab a little water on the top point to seal.
If you are new to wrapping, here is the secret: do not overfill. It is tempting, but it makes the wrapper tear or pop open. Think 2 to 3 tablespoons of filling per roll.
And if you are planning a party spread with other snacks, I have definitely served these alongside crispy air fryer pizza rolls for a chaotic but very happy snack table.
“I brought these to a family get together and they vanished before the main food was even ready. Everyone asked for the recipe, even my aunt who is picky about sauerkraut.”
How to Air Fry or Bake Reuben Egg Rolls
This is where the magic happens. You can cook them a few ways, but at home I usually choose air fryer or oven because it is less mess than deep frying. The goal is the same: crisp outside, melty inside.
Air fryer method (my favorite)
Preheat if your air fryer needs it. Spray the basket lightly, then place the rolls in a single layer with space between them. Spray or brush the tops with a little oil.
Air fry at 380 F for about 8 to 10 minutes, flipping halfway. They should look golden and feel crisp. If your wrappers are thick or your rolls are big, add another 1 to 2 minutes.
Oven baked method
Heat your oven to 400 F. Line a baking sheet with parchment paper or use a rack if you have one. Brush or spray the rolls with oil so they brown nicely.
Bake about 14 to 18 minutes, turning once, until crisp and browned. Ovens vary, so peek near the end.
Little real life note: sometimes a corner of cheese tries to escape and makes a crispy cheesy spot on the tray. I pretend it was planned.
If you are already using the air fryer a lot, you might also like this easy weeknight idea: 10 minute air fryer chicken sausage and veggies. It is the total opposite of a snack, but it saves dinner on busy days.
Storing, Reheating and Freezing
REUBEN EGG ROLLS are best right after cooking, when the wrapper is loud and crunchy. But leftovers still hit the spot if you reheat them the right way.
Storing in the fridge: Let them cool, then store in an airtight container for up to 3 days. I like to put a paper towel in the container to absorb a bit of moisture.
Reheating: Skip the microwave if you can. It makes the wrapper chewy. Reheat in an air fryer at 350 F for 3 to 5 minutes or in the oven at 375 F for about 8 to 10 minutes.
Freezing: You can freeze them before or after cooking.
- To freeze uncooked: assemble, place on a tray, freeze until solid, then move to a freezer bag. Cook from frozen, adding a few extra minutes.
- To freeze cooked: cool completely, freeze on a tray, then bag them. Reheat in air fryer or oven until hot and crisp.
If you want a breakfast style make ahead option too, I am obsessed with Instant Pot egg bites. Different category, same “grab and go” convenience.
What to Serve with Irish Egg Rolls
Okay, let us talk about the fun part. I call these REUBEN EGG ROLLS, but a lot of people know them as Irish egg rolls on pub menus. Either way, they love a good dip and a simple side.
Here are my favorite pairings:
- Dipping sauces: Thousand Island, Russian dressing, spicy mustard, or even a little ketchup mixed with horseradish.
- Something fresh: a crunchy slaw, pickles, or a simple cucumber salad to cut the richness.
- Potato vibes: fries, potato wedges, or potato salad if you want that deli feel.
- Soup: tomato soup is surprisingly good with them, like a cozy diner combo.
- Drinks: beer is classic, but iced tea or a fizzy soda works just fine.
If I am serving these for a crowd, I put the rolls on a big plate, sprinkle a little chopped parsley just to look fancy, then set out two dips. People love choices.
Common Questions
Can I make REUBEN EGG ROLLS ahead of time?
Yes. You can assemble them a few hours ahead, cover tightly, and keep in the fridge. If you need longer, freeze them uncooked.
How do I keep them from getting soggy?
Drain and squeeze the sauerkraut really well, and do not add too much dressing into the filling. Save most of the dressing for dipping.
Can I use pastrami instead of corned beef?
Totally. Pastrami is a little more peppery and it tastes amazing in this format.
What if I do not have an air fryer?
Bake them in the oven. They still get crisp, just not quite as fast. A light coat of oil helps a lot.
Are these spicy?
Not usually. If you want heat, add a pinch of red pepper flakes to the filling or serve with spicy mustard.
A crispy snack worth repeating
If you are craving something crunchy and comforting, REUBEN EGG ROLLS are one of those recipes that feels like a treat but is honestly pretty doable on a weeknight. Once you get the draining and rolling part down, it becomes almost automatic. If you want to compare versions, I found helpful inspiration from Reuben Egg Rolls – I Wash You Dry and this super practical guide from Easy Reuben Egg Rolls (Air Fried, Baked, or Deep Fried). Make a batch, set out a couple dips, and watch them disappear. If you try them, let me know how you served yours.
Reuben Egg Rolls
Ingredients
Filling ingredients
- 2 cups chopped corned beef Deli sliced works great.
- 1 cup shredded Swiss cheese Shred it for even melting.
- 1 cup well-drained sauerkraut Squeeze out excess moisture.
- 3 tablespoons Thousand Island or Russian dressing Save extra for dipping.
Wrapping ingredients
- 12 pieces egg roll wrappers Keep covered with a damp towel.
- as needed spray oil spray For air frying or baking.
Instructions
Preparation
- In a bowl, combine corned beef, Swiss cheese, sauerkraut, and 3 tablespoons of dressing.
- Lay an egg roll wrapper in a diamond shape, add about 2 to 3 tablespoons of filling below the center, fold the bottom point up, fold the sides in, and roll tightly. Seal the top with a dab of water.
Cooking
- For air frying: Preheat air fryer, spray basket lightly, place rolls in a single layer, spray tops with oil, and air fry at 380°F (193°C) for 8 to 10 minutes, flipping halfway until golden.
- For baking: Preheat oven to 400°F (204°C), line a baking sheet with parchment, brush rolls with oil, and bake for 14 to 18 minutes, turning once, until crisp.
