This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
These Reuben egg rolls are packed full of corned beef, cabbage, sauerkraut, and Russian dressing. Fried till crispy and dipped in a beer mustard sauce. Easy to make and PACKED full of delicious Reuben flavor.
There used to be this Irish pub not far from my house that served these awesome Irish egg rolls.
My husband and I would go and for dinner, I would happily order the egg rolls with a side of chili.
Obviously, chili really isn’t the perfect pairing with the egg rolls but it was a better option than what I really wanted to do – order 2 orders of egg rolls and then eat. them. all.
I was trying to make the mature rational adult choice with my chili. See?
Unfortunately, my favorite Irish pub shut down and I about lost my ish.
Did they not know they were my favorite?
Did they not care that I would no longer get to eat my beloved Irish (aka: Reuben) egg rolls?
Why would they do this to me? WHYYYYYYYYYYYY?!
I know – dramatic.
Can you imagine what it’s like living with me?
If this is how I react to egg rolls you should see what happens when I find out my favorite TV show is canceled. Full on adult-sized meltdown.
I seem to have a real issue when people don’t care about my food and TV needs.
So after I realized I was acting insane for being annoyed that they closed I got it together and set out to recreate my favorite pub appetizer.
Since I’m posting this recipe you have probably figured out it’s worked.
These babies are super crispy on the outside and PACKED on the inside.
They are stuffed with corned beef, Swiss cheese, sauerkraut, fresh cabbage, and Russian dressing. Then I served them with an Irish beer mustard dipping sauce.
These taste just like the restaurant and cost WAY less to make! It’s a total win-win!
If I had to pick one downside of this recipe it’s that it’s fried. But you can’t really get that delicious egg roll crispy taste without frying SO I bit the bullet and did it.
Reuben egg rolls = worth it.
Trust me.
{Looking for more delicious appetizer recipes? Try my spinach artichoke bread, baked southwestern chicken egg rolls or my soy Sriracha deviled eggs.}
Reuben Egg Rolls
Ingredients
For eggrolls:
- 1 pound thick deli sliced corned beef, cut into small pieces
- 1 cup thinly sliced cabbage
- 1 cup shredded Swiss cheese
- 1 8 ounce can sauerkraut, drained
- 1/4 cup Russian dressing
- 15 egg roll wrappers
- Canola oil
For mustard dip:
- 1/3 cup Dijon mustard
- 1/4 cup mayonnaise
- 1-2 tablespoons dark Irish beer
Instructions
- In a large bowl add corned beef, cabbage, Swiss cheese, sauerkraut and Russian dressing. Stir to combine. The mixture should be slightly wet but not soaking in Russian dressing. The dressing should just hold together the mixture.
- Take out your egg roll wrappers and place one wrapper like a diamond in front of you.
- Add a little bit of the corned beef mixture across the egg roll wrapper just a little below the middle. Make sure to leave about an inch on each side so you can fold in your corners.
- Then fold up the bottom corner of the egg roll around the mixture and fold in the sides. Wet the edges of the showing egg roll wrapper (the top triangle part) and fold up tightly and set aside, seem side down. You want to roll the egg rolls so they are tight so they filling does not fall out while frying. This maybe take some time to get right but it's ok. You get tons of egg roll wrappers so just start over if it doesn't roll right.
- Continue until all the filling has been used.
- In high sided frying pan add about 1 inch of canola oil and set oven medium heat.
- Once the oil has reached about 375 degrees F add in an about 3 egg rolls at a time and fry until golden brown on one side, flip and continue cooking until fully browned on the other side.
- Note: The exact amount of egg rolls will depend on how much filling you stick into each egg roll. If you get more than 15 that is ok. Most egg roll packages come with a TON of wrappers!
- For the mustard whisk all the ingredients together and serve with hot egg rolls.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am with you on the tv show cancellations! I am still bitter about a show that was cancelled a year ago. With all of the crap that passes for “good tv” I just lose my mind when ACTUAL good shows go by the wayside. But you know what would make me feel better about it? If you would make me a huge platter of these babies!!! YUM!
How awesome! I’m not usually an egg roll person (much to my family’s chagrin), but I would definitely make an exception for these!
I HATE it when my favorite restaurant closes. It’s such a bummer to have to find someplace new. UGH! I’m glad that you were able to recreate them at home and no lover feel guilty about just eating them and nothing else 🙂
My brother loves Reuben! I just bought a few jars of sauerkraut for him at the farmer’s market. He’s going to love these! I totally feel you though! I freaked out when they closed down my favorite lunch place here! I lost my mind hahahaha
I’m pretty sure I could eat my weight in your Ruben egg rolls. It wouldn’t be pretty, but it would be worth it 😉
Maybe it’s a sign…They shut down so YOU would take over! Could you imagine the fun at your own Pub!! And hey, you already have the Ruben Egg Rolls down!
Seriously genius!!
These sound incredible. I’d have to skip the Russian dressing, and the mustard sauce … but that’s okay, because they would still be crispy, crunchy, wonderful egg rolls filled with the makings of a Rueben. YUM.