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Ultimate Baked Crispy Reuben Egg Rolls with Homemade Creamy Thousand Island Dip

Three golden brown Crispy Baked Reuben Egg Rolls arranged on a white plate next to a small bowl of Thousand Island dip.
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Make crispy Reuben egg rolls in the oven instead of frying. This recipe combines corned beef, Swiss cheese, and sauerkraut into a crunchy appetizer served with a simple homemade dipping sauce.

Ingredients

Scale
  • 1 cup cooked corned beef, finely chopped
  • 1 cup sauerkraut, well-drained and squeezed dry
  • 1 cup Swiss cheese, shredded
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon black pepper
  • 12 egg roll wrappers
  • 1 tablespoon olive oil or cooking spray
  • 1 egg, beaten (for sealing)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the chopped corned beef, drained sauerkraut, shredded Swiss cheese, mayonnaise, Dijon mustard, caraway seeds, and black pepper. Mix until all ingredients are evenly distributed.
  3. Place about 2 tablespoons of the filling near one corner of an egg roll wrapper.
  4. Brush the edges of the wrapper lightly with the beaten egg.
  5. Fold the corner over the filling, then fold in the sides. Roll tightly away from you until you reach the opposite corner. Seal the final edge with more beaten egg. Repeat with remaining filling and wrappers.
  6. Lightly brush or spray the tops of the assembled egg rolls with olive oil or cooking spray. This helps them brown.
  7. Place the egg rolls seam-side down on the prepared baking sheet.
  8. Bake for 12 to 15 minutes, flipping halfway through, until the wrappers are golden brown and crisp.
  9. While the egg rolls bake, prepare the dip: Combine all dip ingredients in a small bowl and whisk until smooth.
  10. Serve the hot, crispy egg rolls immediately with the homemade Thousand Island dip.

Notes

  • For the best texture, squeeze as much liquid as possible from the sauerkraut before mixing it into the filling.
  • Use deli-sliced corned beef and chop it finely for easier rolling.
  • If the egg rolls are not browning enough after 12 minutes, you can briefly place them under the broiler for 1-2 minutes, watching them closely to prevent burning.

Nutrition

Find it online: https://magazinemeal.com/crispy-baked-reuben-egg-rolls-thousand-island-dip/