The Reuben sandwich, a beloved deli favorite, has been delighting palates with its unique combination of flavors for decades. Imagine taking that same delicious combination of corned beef, Swiss cheese, sauerkraut, and Russian dressing, and wrapping it up in a crispy egg roll. This is exactly what you get with Baked Reuben Egg Rolls—a fusion of comfort food and classic deli flavors that’s both innovative and irresistibly tasty.
I first encountered this delightful twist on the classic Reuben at a family gathering. My aunt, known for her creative culinary experiments, decided to serve these egg rolls as an appetizer. They were an instant hit! The crispy exterior gave way to a melty, savory filling that perfectly captured the essence of a Reuben sandwich. The best part was how easy they were to make and serve, making them perfect for any occasion from casual get-togethers to festive parties. Now, they are a staple in my repertoire, bringing smiles and full bellies every time they’re served.
Let’s dive into the detailed steps to create these delicious Baked Reuben Egg Rolls, ensuring each step is clear and easy to follow.
Ingredients
8 egg roll wrappers
1/2 pound deli-sliced corned beef, roughly chopped
1 cup sauerkraut, drained and patted dry
1 cup Swiss cheese, shredded
1/2 cup Russian dressing, plus extra for dipping
Cooking spray, for greasing the foil tray
Directions
Step 1: Preheat the Oven and Prepare the Tray
Preheat the Oven: Begin by preheating your oven to 400°F (200°C). A hot oven is essential to achieving a crispy, golden exterior on the egg rolls.
Prepare the Tray: Grab a tin foil tray and give it a good spray with cooking spray. This will prevent the egg rolls from sticking and ensure even cooking.
Step 2: Prepare the Filling
Chop the Corned Beef: Roughly chop 1/2 pound of deli-sliced corned beef. The pieces should be small enough to fit comfortably inside the egg roll wrappers without tearing them.
Drain and Pat Dry Sauerkraut: Drain 1 cup of sauerkraut and pat it dry with paper towels. Removing excess moisture is important to prevent soggy egg rolls.
Shred the Cheese: Shred 1 cup of Swiss cheese. Freshly shredded cheese melts better and provides a richer flavor compared to pre-shredded cheese.
Step 3: Assemble the Egg Rolls
Lay Out the Wrappers: Take an egg roll wrapper and lay it flat on a clean surface with one corner pointing towards you (like a diamond).
Add the Filling: Scoop a generous amount of chopped corned beef into the center of the wrapper. Top with a spoonful of sauerkraut and a good sprinkle of shredded Swiss cheese. Drizzle a bit of Russian dressing right over the top.
Fold the Wrapper: Begin folding by bringing the bottom corner up over the filling. Then, fold in the sides to encase the filling, and continue rolling up tightly to ensure none of that tasty filling escapes. Place the rolled egg roll seam side down in the greased tray.
Repeat the Process: Continue with the rest of the wrappers and filling, ensuring each egg roll is tightly packed and placed seam side down in the tray.
Step 4: Bake the Egg Rolls
Spray with Cooking Spray: Give the tops of the egg rolls a light spray with cooking spray. This helps them achieve that irresistible golden crispiness.
Bake: Slide the tray into the preheated oven and bake for 10-15 minutes, or until they are golden and crispy. Keep an eye on them to make sure they don’t get too toasty.
Cool Slightly: Take them out of the oven and let them cool just a tad. This helps the filling set slightly and makes them easier to handle.
Step 5: Serve
Serve with Extra Dressing: Serve the egg rolls warm with some extra Russian dressing for dipping. The creamy, tangy dressing perfectly complements the savory, cheesy filling.
Variations & Tips
Dipping Sauces: Mix up the dipping sauces if Russian dressing isn’t your jam. Thousand Island or a spicy mustard can add a nice twist.
Substitute Sauerkraut: Not into sauerkraut? Try using pickled cabbage for a milder flavor. It still provides that necessary tang without being too overpowering.
Vegetarian Option: Vegetarians in the house? Swap the corned beef for some grilled veggies or a meat substitute to keep everyone happy. Portobello mushrooms, bell peppers, and onions work great.
Make-Ahead and Freeze: You can even make these ahead of time and freeze them. Just pop them in the oven when you’re ready for a quick and tasty treat. To freeze, assemble the egg rolls and place them on a baking sheet in the freezer until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
Summary
Baked Reuben Egg Rolls are not just a dish but a delightful experience, bringing a dash of comfort to your weekend with every crunchy bite. The fusion of flavors from the corned beef, Swiss cheese, and sauerkraut, all wrapped in a crispy egg roll, is simply irresistible. The added convenience of baking instead of frying makes them a healthier, less messy option, perfect for entertaining or a simple family meal.
Whether you’re looking to impress guests at your next gathering or simply craving something unique and delicious, these egg rolls are sure to hit the spot. The versatility in variations and the ease of preparation make them a go-to recipe that you’ll find yourself returning to time and again. So, roll up your sleeves and roll up some Reuben goodness—it’s time to enjoy a simple pleasure that’s big on flavor! Enjoy!
