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Easy Reuben Egg Rolls with Bacon Beer Sauerkraut
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Easy Reuben Egg Rolls with Bacon Beer Sauerkraut

These Easy Reuben Egg Rolls with homemade Bacon Beer Sauerkraut are a great party appetizer! Loaded with corned beef, cheese, and kraut, you can deep fry them, or use your air fryer!
Prep Time20 minutes
Cook Time1 hour
Sauerkraut1 hour
Course: Appetizer, Dinner, game day
Servings: 20 people

Equipment

  • Cast iron skillet, deep fryer, or air fryer

Ingredients

  • 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

Instructions

  • 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. Alternatively, fill your deep fryer and heat to 375 degrees f.
    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.