Description
A delightful twist on the classic Reuben sandwich, these egg rolls feature corned beef, Swiss cheese, and sauerkraut, all wrapped in a crispy exterior.
Ingredients
Scale
- 12 egg roll wrappers
- 1/2 lb deli-sliced corned beef
- 4 oz shredded Swiss cheese
- 1/2 cup sauerkraut
- 3–4 tbsp Thousand Island dressing
- 1 egg white
- About 5 cups of oil for frying
- Additional Thousand Island dressing for dipping
Instructions
- Whisk egg white in a small bowl and keep it nearby.
- Finely dice the corned beef and squeeze the sauerkraut to remove excess moisture.
- In a mixing bowl, combine corned beef, Swiss cheese, sauerkraut, and 2 tablespoons of Thousand Island dressing.
- Preheat oil in a pot or deep skillet to 350°F and prepare a cooling rack lined with paper towels.
- Assemble the egg rolls by placing about 2 tablespoons of filling on an egg roll wrapper and sealing the edges with egg white.
- Fry the egg rolls in batches until golden brown, about 4-5 minutes, turning to achieve even color.
- Cool on a rack and serve with extra Thousand Island dressing for dipping.
Notes
You can prepare the filling a day ahead. For lighter options, consider using an air fryer or baking instead of frying.
Nutrition
- Serving Size: 1 egg roll
- Calories: 160
- Sugar: 2g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 12mg