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Crispy Baked Reuben Egg Rolls with Thousand Island Dip

Close-up of Crispy Baked Reuben Egg Rolls cut open showing melted cheese and corned beef, served with dip.
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Make crispy Reuben egg rolls by baking them instead of frying. This recipe includes instructions for the filling and a simple homemade Thousand Island dipping sauce.

Ingredients

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  • 1 cup cooked corned beef, chopped
  • 1 cup sauerkraut, well-drained and squeezed dry
  • 1 cup Swiss cheese, shredded
  • 1/4 cup pumpernickel or rye bread crumbs
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 12 egg roll wrappers
  • 1 egg, beaten (for sealing)
  • Cooking spray
  • For the Dip: 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon onion powder

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking sheet or line it with parchment paper.
  2. In a medium bowl, combine the chopped corned beef, drained sauerkraut, shredded Swiss cheese, bread crumbs, caraway seeds, onion powder, and black pepper. Mix until everything is evenly distributed.
  3. Place one egg roll wrapper on a clean surface with a corner pointing toward you. Brush the edges lightly with the beaten egg.
  4. Place about 2 tablespoons of the filling near the bottom corner. Do not overfill.
  5. Fold the bottom corner up over the filling. Fold the left and right corners inward toward the center.
  6. Roll the wrapper tightly upward toward the top corner. Brush the top corner with egg to seal the roll completely. Repeat with the remaining filling and wrappers.
  7. Place the assembled egg rolls seam-side down on the prepared baking sheet. Spray the tops generously with cooking spray to help them crisp up.
  8. Bake for 12 to 15 minutes, flipping halfway through, until the wrappers are golden brown and crispy.
  9. While the rolls bake, prepare the dip: Whisk together the mayonnaise, ketchup, relish, Worcestershire sauce, and onion powder in a small bowl until smooth.
  10. Serve the hot, crispy Reuben egg rolls immediately with the homemade Thousand Island dip.

Notes

  • Squeeze the sauerkraut very dry; excess moisture causes soggy wrappers.
  • Use cooking spray liberally on the wrappers before baking for the best crisp texture.
  • If you prefer a slightly tangier dip, add 1 teaspoon of white vinegar to the sauce mixture.

Nutrition

Find it online: https://cookerykings.com/crispy-baked-reuben-egg-rolls/