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Yields:
16 serving(s)
Prep Time:
10 mins
Total Time:
40 mins
We can't get enough of the classic Reuben sandwich, so we decided to take the flavors and turn them into a crispy, bite-sized app. Frying egg rolls can sound intimidating, but it’s definitely worth it here. The high heat keeps the wrapper crispy and prevents the whole thing from exploding. Trust us, we've tested them in the oven, and the results are way messier and sadly soggy. Serve these at game day or for your St. Patrick's Day festivities, and watch them disappear before your eyes.
Craving more egg rolls? Try our Big Mac egg rolls or meatball sub egg rolls next.
Made this recipe? Let us know how it went in the comments below!
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Ingredients
- 4 oz.
cream cheese, softened
- 3 Tbsp.
Russian dressing, plus more for serving
- 1 Tbsp.
prepared horseradish
- 3/4 lb.
sliced corned beef, chopped
- 1 1/2 cups
shredded Swiss cheese
- 1/2 cup
sauerkraut, drained
- 2 Tbsp.
freshly chopped chives
- 16
egg roll wrappers
Vegetable oil, for frying
Directions
- Step 1In a medium bowl, mix together cream cheese, Russian dressing, and horseradish. Fold in corned beef, Swiss, sauerkraut, and chives.
- Step 2Set an egg roll wrapper in a diamond shape in front of you and spoon 2 tablespoons (max) reuben mixture in the center. Fold up bottom half and sides, then gently roll, sealing seam with a couple drops water. Repeat with remaining filling and wrappers.
- Step 3In a large deep-sided skillet over medium heat, heat 1 inch oil until it starts to bubble, then, working in batches, add egg rolls and fry until golden, 1 minute per side. Drain on a paper towel–lined plate and let cool slightly. Repeat with remaining egg rolls.
- Step 4Serve warm, with Russian dressing for dipping.
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