Egg Roll Reuben Wraps

Egg Roll Reuben Wraps Recipe

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Vicki Butts (lazyme)


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

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10 rolls
15 Min
10 Min
Deep Fry


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


  • 1Arrange 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.
  • 2Take one wrapper and place in front of you with one corner pointing at you.
  • 3Dip fingers into water and use them to wet the side of the wrapper facing upwards.
  • 4Place small, even amounts of sauerkraut, corned beef, and Gruyere cheese, respectively, onto the third of the wrapper nearest you.
  • 5Fold the corner opposite you over the fillings and roll slightly to surround the filling with wrapper.
  • 6Fold the sides to enclose the fillings completely, rolling to seal completely.
  • 7Put completed rolls on a tray.
  • 8Repeat until all ingredients are used. Refrigerate rolls until oil is heated.
  • 9Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • 10Fry chilled egg rolls in hot oil in batches until golden brown, about 5 minutes per batch.

Printable Recipe Card

About Egg Roll Reuben Wraps

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Eastern European