Description
These Baked Reuben Egg Rolls are a delicious twist on the classic sandwich. Filled with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, these crispy appetizers are perfect for parties or game day.
Ingredients
Scale
Egg Rolls:
- 12 egg roll wrappers
- 1½ cups cooked corned beef, chopped
- 1 cup sauerkraut, drained and patted dry
- 1 cup shredded Swiss cheese
- ¼ cup Thousand Island dressing (plus extra for dipping)
- olive oil spray or melted butter for brushing
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the filling: In a large bowl, combine chopped corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing.
- Assemble the egg rolls: Lay one egg roll wrapper on a clean surface. Spoon 2 tablespoons of filling into the center. Fold and roll tightly, sealing the edge with water. Repeat with remaining wrappers and filling.
- Bake: Place egg rolls seam-side down on the baking sheet. Lightly spray or brush with olive oil or melted butter. Bake for 18 to 20 minutes until golden brown and crispy, turning once halfway through.
- Serve: Serve hot with extra Thousand Island dressing for dipping.
Notes
- Make sure the sauerkraut is well-drained to avoid soggy egg rolls.
- These can be assembled ahead and baked when ready to serve.
- To reheat, pop them back in the oven for a few minutes to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 170
- Sugar: 2g
- Sodium: 390mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg
