Reuben Egg Rolls

If you have leftover corned beef, or if you just want a delicious snack, reuben egg rolls will hit the spot! Made quickly with egg roll wrappers and "fried" up in your air fryer, they are an easy way to satiate the snacker in you.

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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!

Reuben Egg Rolls on an oval white plate with a turquoise napkin underneaath.

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!

 

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Reuben Egg Rolls

  • Prep Time: 20 m
  • Cook Time: 20 m
  • Total Time: 40 m
  • Servings:
    8

Ingredients

  • 8 egg roll wrappers
  • 16 slices Swiss cheese 12 ounces
  • 12 ounces thinly sliced corned beef
  • 2 cups sauerkraut
  • 1 cup Russian dressing
  • vegetable oil
  • Russian dressing for dipping

Instructions

  1. Place an egg roll wrapper on a flat surface with one of the points facing towards you (it should look like a diamond). Place one slice of Swiss cheese in the middle of the wrapper, leaving a 1-inch boarder around the sides. Top with 2 ounces of corned beef. Spread ¼ cup of sauerkraut over the corned beef and top it with ¼ cup of the Russian dressing. Place another slice of Swiss cheese over the sauerkraut.
  2. Brush a little water around all sides of the egg roll wrapper. Fold the bottom corner of the wrapper pointing toward you tightly up over the filling pushing out any air pockets. Fold the left corner in toward the center over the filling and then the right corner over the center so it looks like an envelope. Tightly roll the bottom up towards the top open corner to seal the egg roll. Brush with a little additional water if needed to seal the edges. Repeat this seven times with the remaining ingredients to make eight egg rolls.
  3. Pre-heat the air fryer to 400ºF.
  4. Brush all sides of the egg rolls with vegetable oil. Air-fry the egg rolls in two batches, four at a time, for 10 minutes, turning the rolls over halfway through.
  5. Serve with additional Russian dressing for dipping.
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Comments (4)Post a Reply

  1. 5 stars
    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.

  2. 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 ?

    1. 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.

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