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  • Writer's pictureMary Ann

Reuben Egg Rolls with Thousand Island Dipping Sauce


  • 1 pack of egg roll wrappers

  • 1/4 lb deli-sliced corned beef (shredded on lowest setting)

  • 1/2 lb deli-sliced Maple Glazed Honey Coat Turkey Breast (shredded on lowest setting)

  • Bag of shredded Italian cheese blend

  • 1 can/jar of sauerkraut

  • About 3 cups of oil for frying

  • Thousand Island dressing to dip


Preheat oil to medium/high

Place egg roll wrapper on a plate like a diamond.

Add 2 tbsp of corned beef and/or turkey, a tbsp/pinch of shredded cheese, and 1 tbsp of sauerkraut (squeeze the liquid out first), filling in a line, leaving about an inch on each side.

Gently and carefully, fold the corner that's closest to you over the filling mixture, and tuck under the filling.

Fold both side corners toward center of wrapper, it will start to look like an open envelope. Dip your fingers in the sauerkraut juice and run it along the edges of the wrapper to seal better. Carefully roll up the egg roll.

Fry egg rolls in batches until golden brown, turning once the bottom side turns golden.

Serve with Thousand Island dressing for dipping.


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