Reuben Egg Rolls
Crispy and savory Reuben Egg Rolls filled with corned beef, Swiss cheese, and sauerkraut, perfect for snack time or game day.
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.
Notes
Best served immediately after cooking. Store leftovers in an airtight container for up to 3 days. Reheat in the air fryer or oven for best results.