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Rueben Egg Rolls

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A yearly St. Patricks Day tradition!

Everything you love about a rueben sandwich, rolled into an egg roll wrapper, baked – NOT fried! The ultimate St. Patricks Day appetizer that can be made days in advance, frozen and warmed through the day of the big party! As many of you know, I am a huge sauerkraut lover, so the combo of salty corned beef, tangy sauerkraut, and melted Swiss all rolled together is literally a dream.

Spraying the egg rolls with avocado oil spray gives these rolls an extra crunchy exterior, you would never believe they weren’t fried! Served with a big ole’ bowl of thousand island dressing for dunking. Oh! If you’d like to make this ahead to freeze, simply follow directions and let the egg rolls cool completely. Lay in a single layer in a gallon freezer ziploc bag and freeze until ready to enjoy. When ready, place on a baking sheet with nonstick spray and warm through on 350* for 20-25 minutes

Rueben Egg Rolls 

  • 3lb cooked corned beef, cut into cubes (I used about 3/4 of the cooked corned beef)
  • 16oz  Sauerkraut
  • 6oz swiss cheese, shredded 
  • 1 tsp garlic powder
  • 4 Tbsp minced Parsley 
  • 1 package @melissas Egg Roll Wrappers 

 ➖for assembly➖

  • Cup of cold water
  • Avocado Oil Spray (or nonstick spray of choice)
  • Damp Paper Towel to cover egg rolls 

Pre heat oven to 400*  and spray a baking sheet with nonstick spray

  1. In a large bowl, mix together the corned beef, sauerkraut, swiss cheese, parsley and garlic  so everything is evenly dispersed
  2. Take one egg roll wrapper and lay down in a diamond ♦️ direction
  3. Fill middle of egg roll wrapper with a few tablespoons of filling 
  4. Tap your fingers into the cold water + run on all for edges of the egg roll wrapper 
  5. ROLL! Start at the bottom corner, fold it over the filling, fold in each right + left corner towards the middle (press down to seal) and finally, rollll it up to the top
  6. Seam side down onto the baking sheet and continue the process for all of the egg roll wrappers 
  7. Keep rolled egg rolls covered with a large damp paper towel so they do not dry out!
  8. When finished rolling, spray tops with non stick spray and BAKE at 400* for 8-10 minutes, flip and cook another 8-10 until they are kissed golden brown 
  9. Serve with Thousand Island dressing for dunking