What is a Reuben?
A Reuben is a traditional American sandwich made with corned beef, Swiss cheese, sauerkraut and Russian dressing. It is usually made on rye bread and toasted so that the cheese melts and the bread is a little crispy. If you like a Reuben sandwich, then you’re going to love these reuben egg rolls. Why? Because they have the same great flavor combination as a Reuben, but all wrapped up in a tidy packet AND you can have more than one!
How to Make a Reuben Egg Roll
Reuben egg rolls are super easy to make. The hardest part is getting the egg roll wrappers, but once you’ve found them (usually in the refrigerated section of the deli area in your grocery store) putting the egg rolls together is super easy. Start with the egg roll wrapper pointing at you (so that it looks diamond-shaped in front of you), place the cheese, corned beef (which you can make yourself with this recipe here OR buy from your deli counter), sauerkraut, Russian dressing and another slice of cheese on top and start rolling. The rolling technique is the same as for any other egg roll and you can see step-by-step photos of that here on the recipe page for my shrimp egg rolls (which are also delicious!).
Air Fryer Egg Rolls
Once they are rolled up, make sure you spritz or brush them with oil well. Any dry area will just remain dry as it cooks and not look or taste right. Then, pop them into your air fryer basket and start air-frying! They take no time at all, but you do want to flip them over halfway through their 10 minute cooking time. Put out a little more Russian dressing as a dipping sauce and get ready to snack!
Loved these! I live on my own so I halved the recipe and it turned out perfectly. I did make a mistake with my first roll by accidently using 2 “skins” but it tasted fine and was perfectly crispy. I will definitely make these again.
We loved it! I will make it again!
Recipe sounds yummy…and we love reubens – but don’t have an air fryer. Can this be adapted to using a regular oven or toaster oven ?
Hi Marilyn. I have never tried baking them. I don’t think they would get quite as crispy as in an air fryer but I do think it would work. I would bake them at 400°F for about 20-30 minutes. You could also fry them in a pan with some oil, but if you didn’t want the extra fat I would try baking them first.
Thanks Meredith, I plan on trying these this weekend & will let you know how they turn out in the oven. I’ve never shopped for egg roll wrappers but assume they will be easy to find in the Asian foods section of my market.
These sound wonderful and can’t wait to try them! I was wondering if they can be frozen.
Thanks Melinda! You can freeze them for up to 6 months in a zipper lock or air-tight container. Air-fry from frozen and add a few minutes to the cooking time. Or if you air-fry before freezing, just reheat them at 360°F for about 12-15 minutes.
Does the oil make a difference? I used avocado oil, but the skins never got that nice brown color like in your photo.
The color is probably more from the type of air fryer used than the type of oil. Avocado oil has a high smoke point and is very similar to olive oil, so it should not make a difference in the browning. All air fryers are a little different. Some are more powerful with a more powerful fan, or the heating element is positioned further away from the food. They may have just needed a few more minutes to get browner in the air fryer that you are using.
My husband loved them! Once I got the hang of rolling the wrappers, the prep went fairly quick. I will be making these again.
Made these today. They were outstanding!
I would like to make these for our Christmas Eve appetizer buffet, but I would like to do them a couple hours ahead of time and just warm in the oven after we get home from church. Is this doable or do you think they would get soggy? If you think it is doable, at what temp should I re-warm them?
If you make them ahead, make sure you cool them on paper towels to absorb some of the oil. I would re-heat them in a 400°F oven or air fryer for about 10 t0 15 minutes. You will want to flip them over halfway through.
Recipe looks delicious, especially for appetizer. I did note that the list of ingredients calls for 1 cup of Russian dressing, but the directions call for 1/4 cup of dressing per egg roll. Eight egg rolls would require 2 cups of dressing.
You are correct! You only need about 2 tablespoons of Russian dressing in each egg roll. The directions were not updated to reflect the change, which has been corrected. Thanks for bringing it to our attention!