Reuben Eggrolls

 March 24, 2011
Posted by jenn

Do you miss St. Patrick’s Day already?  Well let me tell you about this little ditty…. I tried this one out, borrowed from, and it’s soooooo good!


  • 2 cups of cooked corned beef, diced
  • 1 cup of green cabbage, finely shredded
  • 1/2 cup of cooked sauerkraut
  • 4 slices of Swiss cheese, diced
  • Egg Roll Wrappers
  • 1 egg, beaten
  • 2 cups of canola oil
  • Thousand Island Dressing

Begin by adding the corned beef, cabbage, sauerkraut, and Swiss cheese to a large bowl, and mix until everything is nicely combined.

Heat your oil on the stove to about 350 degrees. During this time, make the eggrolls.

Lay a wrapper with the points of the wrapper facing you, like a diamond. Take about 3-4 tablespoons of the mixture and place it on the wrapper, closest to you. Fold over, and tuck the mixture in, a bit tightly, and continue to roll until you have a few inches of the wrapper exposed. With a pastry brush, brush on the beaten egg, fold over the remaining edges, and properly seal. Repeat until all of the eggrolls are finished. This should make about 8-10 eggrolls.

Carefully add about four of the eggrolls into your heated oil and fry for about 6-8 minutes, or until golden brown. Remove the eggrolls with some tongs, draining as much of the oil as possible, and allow to cool in a paper-lined strainer. Repeat with the remaining eggrolls.