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Reuben Egg Rolls cut in half on a white plate.
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4.84 from 6 votes

Reuben Egg Rolls

This fun twist on Irish flavors is a fusion favorite! Crispy on the outside and so cheesy, beefy, and tangy inside, these Reuben Egg Rolls are always a hit!
Prep Time15 minutes
Cook Time10 minutes
Course: Appetizers
Cuisine: American, Irish
Keyword: egg roll, irish, Reuben, reuben egg roll, st. patrick's day
Servings: 8 servings
Calories: 284kcal
Author: Chef Jenn


  • Deep fat fryer or cast iron pan for frying


  • 3/4 pound cooked corned beef chopped
  • 1 1/2 cups swiss cheese shredded
  • 1 cup sauerkraut squeezed dry
  • 4 ounces cream cheese softened
  • 2 tablespoons Russian dressing plus more for serving
  • 1 tablespoon prepared horseradish
  • 1 tablespoon cornstarch
  • 10-12 egg roll wrappers
  • oil for deep fat frying


  • Prepare the filling by mixing the chopped corned beef with the sauerkraut and cheese in a large bowl. Set aside.
  • Mix the softened cream cheese, Russian dressing, and prepared horseradish in a smaller bowl until well mixed.
  • Combine the cream cheese mixture and the corned beef mixture and mix well.
  • Mix the cornstarch with 2 tablespoons of water in a small bowl until dissolved.
  • Lay one egg roll wrapper on the counter in front of you with one of the points pointed toward you.
  • Add about 1/3 cup of filling to the egg roll in a line across the center of the egg roll wrapper, without any filling touching the sides.
  • Paint a bit of the cornstarch and water mixture with a finger or brush along the outside edge of the egg roll wrapper. This will help seal the egg rolls.
  • Roll the egg roll by folding the point of the wrapper closest to you up and over the middle of the filling. Then, tuck in each side. Finish rolling the egg roll. Roll it like you'd roll a burrito (see step-by-step images below for help.) Set the finished egg roll to the side.
  • Continue rolling the egg rolls until the filling is gone.
  • Heat oil in a deep-fat fryer or cast-iron skillet to about 350-F and fry the egg rolls, working in batches, for 3-4 minutes per side or until they're golden brown.
  • Drain on paper towels and serve immediately.


Chef Jenn's Tips

  • Your egg rolls will seal more easily if you don't have filling along the sides of the wrapper. Try to keep the egg roll wrapper edges clear of filling.
  • Wrap your egg rolls snugly, but don't squish them.
  • You can prepare the egg rolls up to the point of cooking and then cover them with plastic wrap and store them in the fridge for a few hours. Any longer and the moisture in the filling will make the wrapper soggy, and it won't fry well.


Serving: 1egg roll | Calories: 284kcal | Carbohydrates: 13g | Protein: 14g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 59mg | Sodium: 856mg | Potassium: 212mg | Fiber: 1g | Sugar: 2g | Vitamin A: 372IU | Vitamin C: 15mg | Calcium: 212mg | Iron: 2mg