Description
These crispy, golden Baked Reuben Egg Rolls combine the classic flavors of corned beef, Swiss cheese, and sauerkraut wrapped in a crunchy egg roll wrapper. Perfect for appetizers or a fun twist on the traditional Reuben sandwich, these egg rolls are baked for a healthier option and served with creamy Thousand Island dressing.
Ingredients
Scale
- 1 cup corned beef, chopped
- 1 cup sauerkraut, drained
- 1 cup Swiss cheese, shredded
- 10 egg roll wrappers
- 1 egg, beaten
- Thousand Island dressing, for dipping
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix together the corned beef, sauerkraut, and Swiss cheese.
- Place an egg roll wrapper on a clean surface with one corner pointing towards you.
- Spoon 2 tablespoons of the corned beef mixture onto the center of the wrapper.
- Fold the bottom corner over the filling, tuck in the sides, and roll up tightly.
- Brush the top corner with beaten egg to seal the egg roll.
- Repeat with the remaining wrappers and filling.
- Place the egg rolls on a baking sheet lined with parchment paper.
- Brush the tops with remaining beaten egg.
- Bake for 20-25 minutes, or until golden brown and crispy.
- Serve with Thousand Island dressing for dipping.
Notes
- If you want to make them extra crispy, you can lightly spray the egg rolls with cooking spray before baking.
- Feel free to use store-bought corned beef or leftovers from a corned beef brisket.
- Prep Time: 15 minutes
- Cook Time: 20 minutes