Real Recipes From Real Home Cooks ®

egg roll reuben wraps

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

Simple substitute for big Reuben sandwiches. Serve with Thousand Island salad dressing as a dipping sauce.

yield 10 rolls
prep time 15 Min
cook time 10 Min
method Deep Fry

Ingredients For egg roll reuben wraps

  • 16 oz
    egg roll wrappers
  • water in a small bowl
  • 1/2 c
    sauerkraut, drained
  • 1/2 lb
    thinly sliced corned beef (from deli), chopped
  • 1 c
    gruyere cheese, shredded
  • oil, for frying

How To Make egg roll reuben wraps

  • 1
    Arrange egg roll wrappers, water, sauerkraut, corned beef, and Gruyere cheese in an assembly line in a work space large enough to easily accommodate everything without being crowded.
  • 2
    Take one wrapper and place in front of you with one corner pointing at you.
  • 3
    Dip fingers into water and use them to wet the side of the wrapper facing upwards.
  • 4
    Place small, even amounts of sauerkraut, corned beef, and Gruyere cheese, respectively, onto the third of the wrapper nearest you.
  • 5
    Fold the corner opposite you over the fillings and roll slightly to surround the filling with wrapper.
  • 6
    Fold the sides to enclose the fillings completely, rolling to seal completely.
  • 7
    Put completed rolls on a tray.
  • 8
    Repeat until all ingredients are used. Refrigerate rolls until oil is heated.
  • 9
    Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • 10
    Fry chilled egg rolls in hot oil in batches until golden brown, about 5 minutes per batch.

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