Reuben Eggrolls

Reuben Eggrolls

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Chris Lidberg


What an interesting mashup! If you are making these as an appetizer, I would suggest using the smaller wonton wrappers rather than the large spring or egg roll wrappers. Makes it a little easier to handle.


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20 Egg roll or 40 wontons
40 Min
15 Min


  • 1 lb
    corned beef, thinly sliced
  • 1 1/2 c
    shredded swiss cheese
  • 2 c
  • 1 pkg
    spring roll wrappers
  • 1
  • 1 bottle
    thousand island dressing for dipping

How to Make Reuben Eggrolls


  1. Preheat the oven to 375. Line a baking sheet with parchment paper and set aside.
  2. Dice the corned beef and place in a large bowl. Add the drained sauerkraut and Swiss cheese and mix to combine.
  3. Lay a wrapper out on your work surface with one corner pointing toward you. Add 2 tablespoons of the mixture to the center of the wrapper. Fold the corner closest to you up over the filling. Roll slightly away from you then fold in the two outside corners, and continue rolling the wrapper tightly away from you. Securely close the egg roll by lightly brushing the inside top corner of the wrapper with the egg mixture. Brush the top of the egg rolls with the egg mixture also. Repeat with the remaining wrappers and filling.
  4. Bake for about 7 to 10 minutes then turn the egg rolls over baking for another 7 to 10 minutes until golden brown.

Printable Recipe Card

About Reuben Eggrolls

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Asian
Dietary Needs: Kosher

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