Description
These Baked Reuben Egg Rolls are a delicious twist on the classic Reuben sandwich, combining savory corned beef, tangy sauerkraut, and melted Swiss cheese wrapped in crispy baked egg roll wrappers. Served with zesty Thousand Island dressing for dipping, they make a perfect appetizer or party snack that’s easy to prepare and bake to golden perfection.
Ingredients
Scale
Filling
- 1 cup corned beef, chopped
- 1 cup sauerkraut, drained
- 1 cup Swiss cheese, shredded
Wrappers & Sealant
- 10 egg roll wrappers
- 1 egg, beaten
Dipping Sauce
- Thousand Island dressing, for dipping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the egg rolls later.
- Mix Filling: In a large bowl, combine the chopped corned beef, drained sauerkraut, and shredded Swiss cheese thoroughly to create the filling mixture.
- Prepare Wrapper: Lay one egg roll wrapper on a clean surface, positioning it with one corner pointing towards you to facilitate rolling.
- Add Filling: Spoon about 2 tablespoons of the corned beef mixture onto the center of the egg roll wrapper, ensuring even distribution for each roll.
- Roll Egg Roll: Fold the bottom corner of the wrapper over the filling, tuck in the sides carefully, then roll tightly towards the top corner.
- Seal Egg Roll: Brush the top corner of the wrapper with the beaten egg to seal the egg roll securely and prevent it from opening while baking.
- Repeat Process: Repeat the rolling and sealing process with the remaining wrappers and filling until all are assembled.
- Arrange on Baking Sheet: Place the prepared egg rolls seam side down on a baking sheet lined with parchment paper to prevent sticking.
- Brush with Egg: Brush the tops of all the egg rolls with the remaining beaten egg to help them develop a shiny, golden crust.
- Bake Egg Rolls: Bake in the preheated oven for 20-25 minutes, or until the egg rolls turn golden brown and crispy on the outside.
- Serve: Remove from the oven and serve hot with Thousand Island dressing for dipping to enjoy the classic Reuben flavors in a crispy egg roll.
Notes
- Ensure the sauerkraut is well drained to prevent soggy egg rolls.
- Use a pastry brush to apply the beaten egg evenly for a beautiful golden crust.
- You can prepare the egg rolls ahead and refrigerate before baking.
- For extra crispness, turn the egg rolls halfway through baking.
- Thousand Island dressing can be substituted with Russian dressing for a tangier flavor.
