Be the MVP of Super Bowl Sunday with these Reuben Egg Rolls — a playful, crowd-pleasing riff on the deli classic. The filling uses just a few simple ingredients, and a creamy homemade Russian dressing gives each bite tangy, savory balance. These handheld bites are perfect for parties and easy to scale up when you’re feeding a crowd.
Yes — you can make restaurant-quality egg rolls at home. There are two reliable preparation methods depending on how hands-on you want to be. For the crispiest, most indulgent results, shallow-fry the egg rolls in a skillet until the wrappers are bubbly and deeply golden. If you prefer a cleaner, lower-maintenance approach, bake them in the oven. Baked egg rolls still get nicely blistered and crisp, and they’re easier to manage when you’re hosting.
This recipe is ideal for entertaining. It’s straightforward to assemble, and if you’re hosting a larger group you can easily double the quantities for more egg rolls. The Russian dressing stores well in the fridge, so you can make it ahead to save time on game day.
Ingredients
- 1/2 cup avocado oil mayonnaise
- 1/4 cup ketchup
- 1 garlic clove, minced
- 2 tablespoons minced shallot
- 1 tablespoon minced dill pickle or dill relish
- 1 tablespoon pickle brine
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon prepared minced horseradish
- 1 teaspoon coconut sugar (or a pinch of regular sugar)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon sweet paprika
- 8 ounces thinly shaved corned beef, roughly chopped
- 1 cup drained sauerkraut, roughly chopped
- 1 cup shredded Swiss cheese
- 12 egg roll wrappers
- Avocado oil, for frying or brushing when baking
Step-by-Step
Step One: Make the Russian dressing
Combine the mayonnaise, ketchup, minced garlic, minced shallot, minced pickle (or relish), pickle brine, lemon juice, prepared horseradish, coconut sugar, black pepper, kosher salt, and sweet paprika in a medium bowl. Whisk until the mixture is smooth and uniform. Taste and adjust salt, acid, or sweetness to your preference. Set aside while you prepare the filling.
Step Two: Prepare the filling
In a large bowl, combine the chopped corned beef, drained and chopped sauerkraut, shredded Swiss cheese, and 2 tablespoons of the prepared Russian dressing. Mix with a fork until the cheese and sauerkraut are evenly distributed and the filling holds together without being wet.
Step Three: Prep the egg roll wrappers
Line a clean work surface or cutting board and fill a small bowl with water. Lay one egg roll wrapper on the board so it forms a diamond shape with a point facing you.
Step Four: Fill the wrappers
Scoop 2 to 3 tablespoons of filling onto the lower third of the wrapper and gently press it down so it’s not a tall mound. Dip a fingertip in the water and moisten all four edges of the wrapper to help seal when you roll.
Step Five: Shape the egg rolls
Fold the bottom corner up and over the filling, pulling the wrapper snug to tighten the roll. Roll once or twice until the filling is enclosed. Fold the left and right corners toward the center to form neat ends, pressing them so they adhere. Finish rolling tightly to the top corner, sealing the egg roll completely. Place finished rolls seam-side down on a prepared baking sheet and repeat with the remaining wrappers.
Step Six: Shallow fry (optional for extra crisp)
Pour about 1/3 cup avocado oil into a large, deep nonstick skillet and heat over medium–medium-high until hot but not smoking. Carefully add 5–6 egg rolls seam-side down, leaving space between them. Cook undisturbed for 60–90 seconds until the bottoms are bubbly and deeply golden. Use tongs to turn and continue cooking, rotating every minute, until the rolls are evenly golden, about 4 minutes total. Transfer to a paper towel–lined plate to drain.
Step Seven: Finish in the oven
Place the fried rolls seam-side down on a parchment-lined baking sheet and bake at 425°F for 3 minutes to finish and set the crust. If you skipped frying and want to bake only, preheat the oven to 425°F, arrange the assembled rolls seam-side down on the baking sheet, brush them generously with avocado oil, and bake 12–15 minutes, turning once, until golden, crisp, and blistered. For extra color, add 1–2 minutes more.
Step Eight: Slice and serve
Let the egg rolls rest for at least 5 minutes, then slice on a diagonal and serve warm with the remaining Russian dressing for dipping.
Recipe FAQs
Where can I get thinly shaved corned beef? Most grocery delis will slice corned beef to order. Ask for it thinly shaved or for very thin slices so the texture works well in the egg roll filling.
What if I can’t find shredded Swiss cheese? You can buy a block of Swiss and shred it at home or use sliced Swiss (about one-third of a slice per egg roll). Either approach works—just ensure the cheese is in small pieces so it melts evenly.
How should I drain the sauerkraut? Place sauerkraut in a fine mesh strainer and press gently with your hands to remove excess liquid. Spread it briefly on a paper towel to dry before chopping and adding to the filling. This reduces moisture and prevents splatter while frying.
Can I make anything ahead of time? The Russian dressing can be made up to five days ahead and kept in an airtight container in the refrigerator. The egg rolls are best assembled and cooked the day you serve them for optimal crispness.
Nutrition (per egg roll)
Calories: 187 kcal; Carbohydrates: 11 g; Protein: 7 g; Fat: 13 g; Saturated Fat: 4 g; Sodium: 591 mg. Nutrition information is an approximation.
Looking for more game-day appetizers?
Try variations like gluten-free bagel bites, bacon-and-apricot bites, deviled eggs, southwestern egg rolls, or spicy Cajun wings for a full spread that keeps guests happy between plays.
Food photography and styling by Eat Love Eats.