Best 2 Reuben Egg Roll Wraps With Dipping Sauce Recipes

Craving a delicious and unique appetizer or snack? Look no further than these Reuben egg roll wraps with dipping sauce! These wraps combine the classic flavors of a Reuben sandwich - tangy sauerkraut, savory corned beef, and melted Swiss cheese - with the crispy texture of egg roll wrappers. They're easy to make and perfect for parties, game days, or a quick and tasty meal.

The dipping sauce adds an extra layer of flavor to these wraps, with its creamy texture and tangy, slightly spicy kick. It's made with mayonnaise, sour cream, Dijon mustard, Worcestershire sauce, and a touch of freshly chopped parsley. The combination of flavors in these wraps and the dipping sauce is simply irresistible.

In this article, you'll find detailed recipes for both the Reuben egg roll wraps and the dipping sauce, along with step-by-step instructions and helpful tips to ensure your wraps turn out perfect. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and will yield delicious results. So gather your ingredients and let's get started on making these mouthwatering Reuben egg roll wraps with dipping sauce!

Let's cook with our recipes!

REUBEN EGG ROLLS

Reuben Egg Rolls image

The flavors of a classic Reuben sandwich are packed into a warm batch of fried egg rolls. The dipping sauce, made with Thousand Island dressing and finely chopped sauerkraut, is an essential element.

Provided by Arlyn Osborne

Categories Cheese

Time 55m

Yield 8 eggrolls

Number Of Ingredients 12

Ingredients

1/3 cup thousand island dressing
1/4 cup sauerkraut, drained and finely chopped
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon salt
vegetable oil, for frying
1/2 lb thin sliced corned beef
1/2 cup shredded swiss cheese
1/2 cup shredded sharp white cheddar cheese
1 egg
8 egg roll wraps
vegetable oil

Steps:

Combine all the ingredients for the sauce in a small bowl and whisk to combine. Cover with plastic wrap and set aside in the fridge.
Add enough oil to a Dutch oven or deep cast iron skillet to reach about 1 inch up the sides. Attach a thermometer and heat oil to 350°F.
Beat egg and a splash of water together in a small bowl.
Finely chop the corned beef.
Add the Swiss cheese and cheddar cheese to a bowl and mix to combine.
Beat the egg with a splash of water in a small bowl.
Place an egg roll wrapper on a work surface with one of the points facing towards yourself so that it looks like a diamond.
Add about 3 tablespoons of corned beef and 2 tablespoons of cheese in a horizontal line slightly off center closer to you.
Brush all four edges with egg wash.
Fold the point closest to you over the filling and tuck it in tightly, roll, fold over the sides, and finish rolling until you have a neat egg roll. Repeat with remaining 7 wrappers.
Fry the egg rolls in two batches for about 5 minutes, flipping halfway through, until golden brown.
Drain on a paper towel lined plate.
Serve with the dipping sauce.

REUBEN EGG ROLLS RECIPE BY TASTY

Reuben Egg Rolls Recipe by Tasty image

We're trading rye bread for egg roll wrappers in this fun spin on a classic American deli sandwich. Corned beef, Swiss cheese, and sauerkraut are layered, wrapped, and fried to crispy perfection. Served with homemade Russian dressing, you've got yourself the ultimate appetizer.

Provided by Betsy Carter

Time 58m

Yield 8 egg rolls

Number Of Ingredients 18

Ingredients

8 square egg roll wrappers
8 slices swiss cheese, cut into ½-inch (1.24 cm) rectangles
12 oz corned beef, thinly sliced
12 tablespoons sauerkraut
1 teaspoon caraway seed
1 large egg
1 tablespoon water
peanut oil, for frying
kosher salt, to taste
½ cup mayonnaise
¼ cup white onion, finely diced
1 clove garlic, minced
¼ cup sriracha
1 tablespoon prepared horseradish
2 teaspoons worcestershire sauce
½ teaspoon hot sauce
¼ teaspoon paprika
½ teaspoon kosher salt

Steps:

Make the egg rolls: Place an egg roll wrapper on a clean surface oriented like a diamond. Lay 5 cheese rectangles (about ½ a slice) in the center of the wrapper, then top with 1½ ounces of corned beef, 1½ tablespoons of sauerkraut, ⅛ teaspoon caraway seeds, and another 5 cheese rectangles.
In a small bowl, whisk together the egg and water. Brush the edges of the wrapper with the egg wash. Fold the bottom of the wrapper up and over the filling, then fold in the sides and roll to seal. Repeat with the remaining ingredients to make 8 egg rolls total.
Fill a medium pot halfway with oil and heat over medium-high heat until the temperature reaches 375°F (190°C). Set a wire rack over a baking sheet.
While the oil is heating, make the Russian dressing: In a medium bowl, stir together the mayonnaise, onion, garlic, Sriracha, horseradish, Worcestershire sauce, hot sauce, paprika, and salt. Refrigerate until ready to serve.
Fry the egg rolls, 2-3 at a time, in the hot oil for 2-3 minutes, flipping occasionally to brown evenly. Transfer to the wire rack and season immediately with salt.
Serve the egg rolls hot with the Russian dressing for dipping.
Enjoy!

Nutrition Facts : Calories 347 calories, Carbohydrate 15 grams, Fat 26 grams, Fiber 1 gram, Protein 12 grams, Sugar 2 grams

Tips:

Use thinly sliced corned beef and Swiss cheese. This will help the egg rolls cook evenly and prevent the cheese from becoming too gooey.
Don't overfill the egg roll wrappers. If you do, they will be difficult to roll and seal properly.
Be careful not to overcook the egg rolls. They should be cooked until the wrappers are golden brown and crispy.
Serve the egg rolls with your favorite dipping sauce. Some popular options include Thousand Island dressing, Russian dressing, or honey mustard.

Conclusion:

Reuben egg roll wraps are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can also be made ahead of time and frozen. With their combination of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing, these egg rolls are sure to be a hit with everyone who tries them.