These reuben egg rolls are packed full of corned beef, cabbage, sauerkraut and Russian dressing. Fried till crispy and dipped in an 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 a chili. Obviously chili really isn’t the perfect pairing with the egg rolls but it was a better option that 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 his how I react to egg rolls you should see what happens when I find out my favorite TV show is cancelled. 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 totally 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.
Reuben Egg Rolls
These reuben egg rolls are packed full of corned beef, cabbage, sauerkraut and Russian dressing. Fried till crispy and dipped in an beer mustard sauce.
Yield: 15 egg rolls
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
- 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
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. Once the oil has reached about 375F degrees 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!