Go Back
Golden-Brown Reuben Egg Rolls
Alyssa

Golden-Brown Reuben Egg Rolls

Enjoy Golden-Brown Reuben Egg Rolls filled with corned beef, sauerkraut, and Swiss cheese. Crispy and perfect for dipping.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 8 egg roll wrappers - These are the perfect vessel for your filling providing a crispy texture upon frying.
  • 1 cup shredded turkey bacon - Substitute for the traditional corned beef offering a smoky flavor without the heaviness of pork.
  • 1 cup drained squeezed sauerkraut - Adds a tangy crunch and is a key component of the Reuben flavor profile.
  • 1 cup shredded Swiss cheese - Melts beautifully and complements the other ingredients with its creamy texture.
  • 1/4 cup Thousand Island dressing - This creamy dressing adds rich flavor and ties all the components together plus extra for dipping.
  • Oil for frying - Choose a neutral oil like vegetable or canola which can withstand high frying temperatures.

Method
 

  1. Prepare the filling: In a large mixing bowl, combine 1 cup of shredded turkey bacon, 1 cup of drained and squeezed sauerkraut, 1 cup of shredded Swiss cheese, and 1/4 cup of Thousand Island dressing. Mix thoroughly until all ingredients are well incorporated.
  2. Wrap the egg rolls: Lay one egg roll wrapper on a clean, flat surface with a corner facing you. Place 2-3 tablespoons of the filling in the center of the wrapper. Fold up the bottom corner to cover the filling, then fold in the sides and roll tightly, sealing with a dab of water to keep it closed. Repeat this process for all 8 wrappers.
  3. Heat the oil: In a deep skillet, pour enough oil to cover the bottom, about 1-2 inches deep. Heat the oil to 350°F (175°C) over medium-high heat. Use a thermometer to ensure the oil reaches the right temperature for frying.
  4. Fry the egg rolls: Carefully place a few egg rolls in the hot oil, frying them in batches to avoid overcrowding. Fry until they are golden brown, about 3-4 minutes, flipping halfway through to ensure even cooking. Use tongs to remove them from the oil.
  5. Drain and serve: Once the egg rolls have reached a golden-brown color, remove them from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve hot with extra Thousand Island dressing for dipping.