Reuben Egg Rolls with Bacon Beer Sauerkraut
Share this recipe!
Easy, cheesy and delicious Reuben Egg Rolls with Bacon Beer Sauerkraut! Deep fry them, or make your Reuben egg rolls in the air fryer! A great party treat to serve with your favorite thousand Island Dressing!
This site contains affiliate links to products. We may receive a commission for purchases made through these links.
Tangy, tasty Reuben Egg Rolls
A mini crispy version of the beloved classic sandwich, these Reuben Egg Rolls with Bacon Beer Sauerkraut are by far my most requested recipe from friends and family when I ask “what can I bring?” to a party.
Loaded with corned beef, tangy kraut (especially this Beer Bacon Kraut) and Swiss cheese, and fried to golden brown perfection, these Reuben Egg Rolls with Bacon Beer Sauerkraut are always gone in a flash! These are perfect for St. Patrick’s Day!
What goes into the Rueben Egg Rolls?
To make these delicious party favorites, you will need:
- 4 lbs corned beef, cut into small pieces, or shredded. You can make these egg rolls using a flat cut corned beef you simmer yourself, or prepared deli corned beef, cut into small pieces. If time isn’t an issue, I prefer to make my own corned beef. It’s a bit more flavorful, and it is also usually significantly cheaper. Either type will work, just be sure to shred or chop into bite sized pieces that will easily blend into the filling, so you get some beef in every bite!
- 4 cups sauerkraut. I love my Beer, Bacon and Caraway Sauerkraut recipe for these egg rolls, but if time is an issue, you can use any prepared sauerkraut for these. Just be sure to wring out the sauerkraut of any excess liquid.
- 2 8 oz blocks Swiss cheese, grated. This is another ingredient I feel is better flavor wise and texture wise if you prepare it yourself. I like to grate mine by hand with a box grater.
- 1 lb egg roll wrappers. I prefer the ones from the Asian grocer, but any egg roll wrappers are good for this recipe! If using Nasoya, you may want to go easy on filing them, as they are vegan, and a bit fragile.
- 1 bottle of your favorite Russian or Thousand Island dressing. I prefer Ken’s for these.
- Neutral cooking oil, such as peanut or canola. If using a, ai fryer, you can spray the egg rolls with a bit of cooking spray prior to air frying.
Can I use a deep 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.
Making the Reuben egg rolls in the air fryer
If making the Reuben egg rolls in the air fryer, rather than deep frying:
Preheat the air fryer to 370 degrees. Spray liberally on all sides with a neutral cooking spray, such as canola. Cook egg rolls for 3-4 minutes a side until crispy, checking on them every so often to ensure they are evenly browning.
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.
Could I use 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 ($$$).
Want to save this recipe for later? Pin it!
Made these egg rolls? Leave a review and rating below!
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 recipe inspiration?
Reuben Egg Rolls with Bacon Beer Sauerkraut
- 4 lbs corned beef, cut into small pieces, or shredded , (cooked homemade, or deli)
- 4 cups sauerkraut, (Beer Bacon Kraut recipe included in directions)
- 2 8 oz blocks Swiss cheese, grated
- 1 lb egg roll wrappers, (best option: Asian Grocery store)
- 1 bottle of your favorite Russian or Thousand Island dressing , (I use Ken’s)
- neutral cooking oil, such as peanut oil or canola oil
- If cooking the corned beef and shredding: 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. 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 and grind in a food processor, or shred with 2 forks. If making Bacon Beer Sauerkraut: follow this recipe, then cool and remove excess liquid. Making the egg rolls: 1. 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 shredded or chopped Corned Beef, and stir all ingredients until well combined. 2. Set up a large cutting board with egg roll wrappers and a small bowl of water. 3. Add a generous amount of filling to the center of each 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 wrappers are filled and sealed. Remove the rolled eggrolls to a large cookie sheet or tray as you go. 4. Heat about 2-3 inches of canola oil in a wide, deep frying pan or 12" cast iron skillet over medium-high heat for about 5 minutes, or until shimmering. 5. While oil is heating up, place a wire rack set over a cookie sheet nearby for draining the finished egg rolls. 6. Using tongs, carefully place egg rolls into hot oil in small batches (careful not to overcrowd pan) and fry 2-3 minutes per side, flipping once. When golden and crispy, remove to wire rack and allow to cool (I would not recommend paper towels here, as end result may be soggy). Continue until all egg rolls are fried. 7. Allow to cool 5-10 minutes, slice on a bias if desired, and serve with your favorite Russian or Thousand Island dressing.If making the Reuben egg rolls in the air fryer:Preheat the air fryer to 370 degrees. Spray liberally on all sides with a neutral cooking spray, such as canola. Cook egg rolls for 3-4 minutes a side until crispy, checking on them every so often to ensure they are evenly browning.
© 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.