Crispy Corned Beef Egg Rolls with Tangy Dipping Sauce

Corned Beef Egg Rolls: shatteringly crisp egg roll wrappers filled with tender corned beef, tangy sauerkraut, and melted nutty Swiss cheese. If you have leftover corned beef, this is a spectacular way to transform it into an irresistible appetizer or quick weeknight main.

Have leftover corned beef from St. Patrick’s Day or a few pounds of deli corned beef to use up? These reuben-style egg rolls are an easy, flavorful solution. They capture the classic Reuben profile—corned beef, sauerkraut, Swiss cheese, and a touch of Dijon—wrapped in an extra-crispy egg roll shell. Serve them with Thousand Island dip, spicy brown mustard, or horseradish for a delicious contrast.

Because the corned beef is already cooked, assembly and finishing are quick. Chop the meat, squeeze and chop the sauerkraut, shred the Swiss, roll everything into egg roll wrappers, and then pan fry, bake, or air fry until the wrappers are golden and the cheese is melted. With about three to five minutes of hot cooking, you’ll have crunchy, melty egg rolls ready to enjoy.

Reuben Egg Rolls

The ingredient list is short and mostly consists of pre-cooked items, making this recipe convenient and fast. The key to even heating is to dice the corned beef into small, roughly 1/4-inch pieces so the filling warms at the same rate the wrapper crisps.

Reuben Egg Roll Recipe

Ingredients

1. Leftover corned beef (1½–2 lb recommended)
2. Sauerkraut (rinsed and squeezed dry)
3. Swiss cheese, shredded
4. Dijon mustard
5. Egg roll wrappers (not wonton or spring roll wrappers)
6. Neutral high smoke point oil for frying or non-stick cooking spray for baking/air frying
7. Optional: Thousand Island dressing or dip for serving

If you want to make a quick Thousand Island-style dip, combine plain Greek yogurt, mayonnaise, sweet pickle relish, minced sweet onion, ketchup, and a pinch of cayenne pepper. Mix, chill, and serve alongside the egg rolls.

You can use leftover home-cooked corned beef or thickly sliced deli corned beef. The important detail is to chop the beef into small cubes (about 1/4-inch) so the filling heats evenly while the wrapper crisps. If you prefer to skip sauerkraut, you’ll still have tasty corned beef egg rolls, but they won’t have that classic Reuben flavor.

When frying, use a neutral oil with a high smoke point—peanut, canola, or rice bran oil are good choices. Avoid unrefined oils that will smoke before reaching frying temperature, which can impart a bitter flavor. If you bake or air fry, you’ll use much less oil but still achieve a crispy exterior if the wrappers are prepared correctly.

Equipment

1. Chef’s knife
2. Cutting board
3. Mixing bowl
4. Cast-iron skillet, high-sided frying pan, air fryer, or deep fryer
5. Tongs

I often pan fry in a cast-iron skillet, but a high-sided pan, deep fryer, or air fryer all work well. Instructions for pan frying, baking, and air frying are included—pick the method that suits you.

These egg rolls are a great party appetizer or a satisfying main on busy nights. They freeze and reheat well: freeze on a sheet pan, transfer to a freezer bag, and reheat in a 350°F oven until warmed through.

Corned Beef Egg Rolls

To Assemble the Corned Beef Egg Rolls:

Drain the sauerkraut in a colander and rinse under cold water. Squeeze out as much liquid as possible, then coarsely chop so the largest pieces are about 1/4 inch. Place in a large mixing bowl.

Coarsely chop the corned beef into 1/4-inch pieces and add it to the bowl with the sauerkraut. Add the shredded Swiss cheese and Dijon mustard, then toss by hand or with a spoon until evenly combined.

Set up a clean work surface with a small bowl of water (for sealing wrappers), a stack of egg roll wrappers, and a pan to hold rolled but uncooked egg rolls. Place an egg roll wrapper on the work surface with one point facing you. Moisten the two edges farthest from you with water.

Scoop about 1/4 cup of filling onto the wrapper just slightly closer to you than the center. Gently compress the filling so it holds together. Fold the bottom corner up and over the filling, fold the side corners in, then roll away from you into a tight cylinder, sealing the final edge with a little water. Avoid holes in the wrapper to prevent leaks.

Place finished rolls on a clean pan and cover lightly to prevent drying. This recipe yields about 24 egg rolls, depending on how generously you fill each wrapper.

To Pan Fry the Corned Beef Egg Rolls (Preferred Method)

Pour 1 to 2 inches of oil into a heavy skillet, making sure it does not rise more than halfway up the side. Heat the oil to 350°F. Carefully lower as many egg rolls as will fit without overcrowding; they should be able to move as they cook.

Fry for 3 to 5 minutes, turning once or twice with tongs, until golden brown. Remember they will darken slightly after removal, so avoid over-browning. If an egg roll won’t stay turned, hold the uncooked side in the oil briefly with tongs to crisp it evenly.

Transfer cooked rolls to a paper towel-lined pan to drain and rest for a minute before serving with Thousand Island dip or your preferred sauce. While best hot, they’re also tasty at room temperature.

To Bake the Corned Beef Egg Rolls:

Preheat the oven to 400°F. Spray both sides of the prepared egg rolls with non-stick cooking spray and arrange them on a baking sheet so they do not touch. Bake until the wrappers are golden and the cheese is melted. Leftovers freeze and reheat well.

To Air Fry the Corned Beef Egg Rolls

Preheat the air fryer for 5 minutes. Lightly spritz both sides of the egg rolls and arrange them in a single layer with space around each so air can circulate (you’ll likely need multiple batches). Air fry at 360°F for 9–12 minutes, flipping halfway through, until golden and crispy.

Notes

If using a deep fryer, set the oil to 350°F and fry according to the pan-fry instructions.

Originally published March 13, 2013. Republished March 2023 with improved instructions and new photos.