Reuben Egg Rolls
8 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 8 egg roll wrappers
- 8 slices deli corned beef (chopped)
- 8 slices Swiss cheese (cut into ½ inch rectangles to make it easier to arrange)
- 1 cup sauerkraut (drained and squeezed)
- Russian dressing (for serving (or use thousand island dressing))
Method
- Place an egg roll wrapper on a flat surface, then add 1 slice chopped corned beef, a slice of swiss cheese, and 2 tablespoons sauerkraut.
- Dip your finger in a small bowl of water, then run it around the edges to help seal the wrapper. Fold the bottom of the wrapper and wrap over the filling and seal. Repeat with the rest.
- Preheat air fryer to 370°F/190°C, spray with cooking oil and air fryer for 10 minutes on until golden and crispy flipping halfway through. Serve with Russian dressing on the side.
- In a saucepan or small dutch oven, heat 2 inches of oil to 350°F/180°C. Use a candy thermometer to check the temperature.
- Deep fry egg rolls until lightly browned and crispy (4-5 minutes). Do not overcrowd the pan, drain on a wire rack or paper towel lined plate.
- Preheat the oven to 350°F/180°C. Line a baking sheet with parchment paper, lay the egg rolls in a single layer and spray with cooking spray.
- Bake for 10-12 minutes flipping halfway through, or until crispy and browned.