Baked Reuben egg rolls are a fun, savory twist on the classic Reuben sandwich. These crispy, golden rolls are filled with all the traditional flavors of a Reuben—corned beef, sauerkraut, Swiss cheese, and Russian dressing—wrapped up in a crispy egg roll wrapper and baked to perfection. The result is a snack or appetizer that’s perfect for any gathering, party, or even as a quick and easy dinner option. Unlike the deep-fried version, baking these egg rolls makes them lighter and a bit healthier, without sacrificing the crunch and flavor.

The combination of salty corned beef, tangy sauerkraut, and creamy Swiss cheese makes each bite rich and satisfying. The added Russian dressing provides a delicious, tangy contrast that ties all the flavors together. These baked Reuben egg rolls are crispy on the outside, warm and melty on the inside, and easy to make—perfect for anyone who loves the iconic Reuben sandwich but is looking for something a little different. Serve them with extra Russian dressing for dipping, and you’re in for a treat that will have everyone coming back for more.

Why You’ll Love This Recipe

Crispy and Flavorful – These egg rolls are baked to a perfect golden brown, offering a satisfying crunch with every bite, and the inside is packed with the delicious flavors of a classic Reuben sandwich.
Quick and Easy – This recipe is straightforward and doesn’t require any frying, making it a healthier and quicker option for busy weeknights or party appetizers.
Perfect for Parties – Whether you’re hosting a game day party or a holiday gathering, these egg rolls are a fun and shareable appetizer that will impress your guests.
Customizable – You can adjust the fillings to suit your taste. For example, swap Swiss cheese for Gruyère or add a touch of mustard for an extra zing.
Make-Ahead Option – These egg rolls can be assembled in advance, stored in the fridge, and baked right before serving, making them an excellent choice for meal prep or stress-free entertaining.

Ingredients

Egg roll wrappers
Deli-sliced corned beef (roughly chopped)
Sauerkraut (drained and patted dry)
Swiss cheese (shredded)
Russian dressing (plus extra for dipping)
Cooking spray (for greasing the foil tray)

Variations

Different Cheese: If you prefer a stronger cheese, try Gruyère or sharp cheddar instead of Swiss. Both cheeses melt well and complement the other ingredients nicely.
Mustard Addition: For a tangier flavor, add a small spoonful of Dijon mustard or yellow mustard to the filling mixture.
Vegetarian Option: For a vegetarian version, replace the corned beef with a mix of sautéed mushrooms and onions for a Reuben-inspired veggie roll.
Spicy: Add some sliced jalapeños or a bit of hot sauce to the filling for a spicy kick.
Gluten-Free: Use gluten-free egg roll wrappers to make these egg rolls suitable for those with gluten sensitivities.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper and lightly grease it with cooking spray to prevent the egg rolls from sticking.

Step 2: Prepare the Filling

In a medium bowl, combine the chopped corned beef, drained sauerkraut, and shredded Swiss cheese. Add ½ cup of Russian dressing and mix well until all the ingredients are evenly coated. The dressing will help bind the filling together and add flavor.

Step 3: Assemble the Egg Rolls

Lay an egg roll wrapper flat on a clean surface, with one corner pointing toward you (in a diamond shape). Place a few tablespoons of the filling near the center of the wrapper. Fold in the two side corners over the filling, then roll the wrapper tightly toward the top corner, sealing the edges with a bit of water to keep them closed.

Step 4: Bake the Egg Rolls

Place the rolled egg rolls on the prepared baking sheet, seam side down. Lightly spray the tops of the egg rolls with cooking spray to ensure they bake to a golden crisp. Bake for 15-20 minutes, flipping halfway through, until the egg rolls are golden brown and crispy.

Step 5: Serve and Enjoy

Once baked, remove the egg rolls from the oven and let them cool for a minute or two. Serve hot with extra Russian dressing on the side for dipping.

Tips for Making the Recipe

Dry the Sauerkraut Well: To avoid soggy egg rolls, make sure the sauerkraut is well-drained and patted dry before using it. Excess moisture can cause the wrappers to become soggy while baking.
Don’t Overstuff: Be careful not to overfill the egg rolls, as this can make them difficult to roll and cause them to break open during baking. Stick to about 2-3 tablespoons of filling per egg roll.
Seal Well: When rolling the egg rolls, make sure to seal the edges tightly with a bit of water. This will help prevent the filling from leaking out while baking.
Crispy Finish: For extra crispiness, you can brush the egg rolls lightly with olive oil or cooking spray before baking. This will help them achieve a more golden, crispy exterior.
Serve Immediately: These egg rolls are best served fresh from the oven while the filling is warm and gooey and the wrapper is crispy.

How to Serve

Baked Reuben egg rolls are perfect as:

Appetizers: Serve these egg rolls as an appetizer at parties, game days, or holiday gatherings. Pair them with extra Russian dressing or a creamy mustard dip for added flavor.
Main Course: These egg rolls also work as a fun, casual dinner. Serve them with a side of potato salad, coleslaw, or a simple green salad for a complete meal.
Snacks: Enjoy these as a satisfying snack or as part of a finger-food spread. They’re great for sharing with friends and family.

Make Ahead and Storage

Storing Leftovers

If you have any leftover egg rolls, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until they are heated through and crispy.

Freezing

To freeze, arrange the assembled but unbaked egg rolls on a baking sheet in a single layer and freeze until solid, about 2 hours. Once frozen, transfer them to a freezer-safe container or bag and store for up to 3 months. When ready to bake, preheat the oven to 400°F (200°C) and bake the frozen egg rolls for 20-25 minutes, flipping halfway through.

Reheating

For the best results, reheat baked egg rolls in an oven or toaster oven to maintain their crispiness. Avoid microwaving them, as they may become soggy.

FAQs

1. Can I fry these egg rolls instead of baking them?

Yes, you can fry these egg rolls. Heat about 1-2 inches of oil in a deep pan or skillet over medium heat. Fry the egg rolls for 2-3 minutes per side, or until golden and crispy. Drain on paper towels before serving.

2. Can I use a different type of cheese?

Yes! Gruyère or cheddar cheese are great alternatives to Swiss cheese. You can also use a combination of cheeses if you prefer.

3. How do I keep the egg rolls from getting soggy?

Make sure the sauerkraut is well-drained and patted dry before using it. Also, avoid overstuffing the egg rolls, as this can make them soggy.

4. Can I make these ahead of time?

Yes, you can assemble the egg rolls ahead of time and store them in the refrigerator for up to 24 hours before baking. Just be sure to cover them with plastic wrap to prevent them from drying out.

5. Can I make these without Russian dressing?

You can substitute Russian dressing with Thousand Island dressing or a mixture of mayonnaise and ketchup. For a tangier option, you can also use Dijon mustard.

6. Are these egg rolls vegetarian?

No, these egg rolls contain corned beef. However, you can easily make them vegetarian by substituting the corned beef with sautéed mushrooms or even a plant-based meat alternative.

7. Can I freeze the assembled egg rolls before baking?

Yes, you can freeze the assembled but unbaked egg rolls. Just freeze them in a single layer, then transfer to a freezer-safe bag or container. Bake directly from frozen when ready to serve.

8. Can I add more vegetables to the filling?

Yes, you can add additional vegetables like onions, bell peppers, or even spinach for added flavor and texture. Just make sure to drain any excess moisture before adding them to the filling.

9. Can I use other types of wrappers?

Egg roll wrappers are ideal for this recipe, but you can also use spring roll wrappers if you prefer a thinner, lighter shell.

10. Can I use store-bought corned beef?

Yes, store-bought deli corned beef is perfect for this recipe, but you can also use leftover homemade corned beef if you have it on hand.

Conclusion

Baked Reuben egg rolls are a fun and delicious twist on the classic Reuben sandwich. With their crispy exterior, savory corned beef, tangy sauerkraut, melty Swiss cheese, and creamy Russian dressing.