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Combining salty and seasoned Corned Beef, tart sauerkraut, and creamy Swiss cheese, these Reuben Egg Rolls with Beer & Bacon Sauerkraut are the ultimate party appetizer.

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A true labor of love, these Reuben Egg Rolls take true dedication in the preparation, but trust me, they are soooo worth it. Since their debut in my repertoire 5 or so years back, these are by far my most requested recipe from friends and family when I ask “what can I bring?” to a party.

Reuben Egg Rolls with Bacon & Beer Sauerkraut

I’m not going to sugar-coat it, these Reuben Egg Rolls take a long time to make. The prep for the ingredients is easy, but prepare to spend some real time assembling, rolling and frying these suckers. Maybe enlist the help of some friends and do it assembly-line style? All that aside, the time in the kitchen is well worth it when you dip your first warm, crunchy, gooey Rueben Egg Roll into some dressing. Your taste buds and your best buds will thank you (Yes, I am corny).

wrapping the egg rolls

Can I use a point cut corned beef instead of a flat cut?

I would try and avoid it if you can. The point cut is a much fattier cut, and we’re really looking for nice shreds of lean, delicious Corned Beef here.

plate of egg rolls with russian dressing

Can I use a deep fryer or air fryer to fry the Reuben Egg Rolls?

You sure can. I have used a countertop model in the past and had great results. Just follow the directions for oil based on your model of fryer, and fry in small batches for about 2-3 minutes. Use Air fryer with best judgment/model instructions.

Could I sub in deli corned beef?

Yes! I have actually done this in the past and it turned out great. I prefer to ask my butcher to cut the amount whole so that I can still shred in the food processor and retain the same texture. Keep in mind though that preparing your own corned beef, while (mildly) time consuming, is incredibly simple (boil it) and MUCH cheaper than purchasing it from your deli counter ($$$).

corned beef egg rolls

Want to give this recipe a try?

If you make my Reuben Egg Rolls with Bacon & Beer Sauerkraut, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!

Looking for more great recipes? Why not try my Italian Egg Rolls with Prosciutto, Philly Cheesesteak Jalapeno Poppers, Salami Cheesesteak Wontons with Tangy Special Sauce, or General Tso’s Ramen Egg Rolls!

Reuben Egg Rolls with Bacon & Beer Sauerkraut

Rueben Egg Rolls with Bacon & Beer Sauerkraut

Prep Time45 mins
Cook Time2 hrs 30 mins
Total Time3 hrs 15 mins
Course: Appetizer, Dinner, game day, Side Dish
Keyword: corned beef, rueben, rueben egg rolls, sauerkraut, swiss cheese
Servings: 40

Ingredients

  • 1 4-5 lb flat cut corned beef, with seasoning packet
  • 4 cups Beer, Bacon and Caraway Sauerkraut, drained of liquid*
  • 2 8 oz blocks Swiss cheese, grated
  • 2 1 lb packages of egg roll wrappers, such as Nasoya
  • 1 bottle of your favorite Russian or Thousand Island dressing ( I use Ken’s)

Instructions

  • Remove Corned beef from packaging and place in a large saucepan or deep sauté pan. Cover most of the way with water and pour spice mixture over top of meat. Simmer on low heat for 3 hours, flipping once.
    2. After Corned beef has simmered for full 3 hours, remove and allow to cool enough to be handled. With a sharp knife, remove any excess fat and cut Corned Beef into small 1-2 inch pieces.
    3. Working in batches if necessary, place chopped corned beef into food processor and pulse several times, until meat is finely chopped, but not ground (we want some larger and smaller pieces, not a fine ground). Remove to a large mixing bowl and continue until all meat is chopped.
    4. Add sauerkraut (wring out excess liquid with your hands, or squeeze in a clean kitchen towel or paper towels to get sauerkraut as dry as possible) and shredded swiss cheese to the mixing bowl with the chopped Corned Beef and stir all ingredients until well combined.
    5. Set up a large cutting board with egg roll wrappers and a small bowl of water.
    6. Form an oval shaped patty of about 2-3 tbs of the filling, and place in the center of egg roll wrapper, turned on an angle to make a diamond shape. Moisten the outer edges of the egg roll wrapper with water lightly with your fingers, and fold the bottom corner over the filling. Next fold the right corner in and press to seal, then fold the left corner in and press to seal, and roll forward until top corner is pressed onto egg roll and contents are securely wrapped and sealed. Repeat until all 40 wrappers are filled and sealed (if using Nasoya, there is also a diagram of instructions for rolling on the packaging). Remove the rolled eggrolls to a large cookie sheet or tray as you go.
    7. Heat about 2-3 inches of canola oil in a wide, deep frying pan over medium-high heat for about 5 minutes, or until shimmering.
    8. While oil is heating up, place a wire rack set over a cookie sheet nearby for draining the finished egg rolls.
    9. Using tongs, carefully place egg rolls into hot oil in batches (careful not to overcrowd pan) and fry 2-3 minutes per side, flipping once. When golden and crispy, remove to a wire rack set on top of a baking sheet and allow to cool (I would not recommend paper towels here, as end result may be soggy). Continue until all egg rolls are fried.
    10. Allow to cool 5-10 minutes, slice on a bias if desired, and serve with your favorite Russian dressing- and be the hero at your next football Sunday get together!

*Substitutions:
The same portion of unaltered sauerkraut would work here, in a pinch, but I highly recommend making the Beer, Bacon and Caraway version. It’s easy!

© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.